Pumpkin chili is the ultimate cool-weather comfort food. With hearty beans, savory sausage, and rich pumpkin purée, this fall-inspired twist on classic chili is thick, flavorful, and satisfying. It’s a quick one-pot meal that delivers all the cozy vibes—perfect for Halloween parties, game day, or a simple weeknight dinner.
Table of Contents
Why You’ll Love This Recipe
- Unexpected flavor depth: Pumpkin adds body and a subtle earthiness
- Spicy-sweet balance: Cinnamon and sausage bring warmth and complexity
- Quick and easy: Ready in under an hour
- Hearty and wholesome: Packed with beans, veggies, and protein
- Perfect for topping: Load it up with cheese, sour cream, avocado, and pumpkin seeds
Ingredients
- 1 Tbsp olive oil
- 1 lb ground spicy Italian sausage
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 2 tsp ground cumin
- 1½ Tbsp chili powder
- 1 tsp kosher salt (plus more to taste)
- ¾ tsp ground black pepper
- ½ tsp ground cinnamon
- 2 (15 oz) cans fire-roasted tomatoes (not drained)
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pumpkin purée
- 2½ cups chicken broth
Optional toppings:
- Sour cream
- Shredded sharp cheddar
- Avocado slices
- Roasted pumpkin seeds
Instructions
- Brown the Sausage
Heat olive oil in a large Dutch oven over medium heat. Add sausage and cook until browned, breaking it into crumbles. Remove with a slotted spoon and drain on paper towels. - Sauté Veggies
In the same pot, add chopped onion and bell pepper. Cook until softened, about 10 minutes. Stir in garlic, cumin, chili powder, cinnamon, salt, and pepper. Cook for 30 seconds until fragrant. - Add Remaining Ingredients
Return sausage to the pot. Stir in fire-roasted tomatoes, beans, pumpkin purée, and chicken broth. - Simmer
Bring to a boil, then reduce to medium-low. Cover and simmer for 20–25 minutes, stirring occasionally to allow flavors to meld. - Serve & Top
Taste and adjust seasoning as needed. Serve hot with your favorite toppings.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6–8 bowls
Tips & Variations
- Vegetarian version: Omit sausage and sub in plant-based ground or extra beans
- Use what you have: Pinto or white beans work just as well
- Make ahead: This chili tastes even better the next day
- Freezer-friendly: Freeze in airtight containers for up to 3 months
- Milder version: Use sweet Italian sausage or ground turkey
Pumpkin Chili
Equipment
- – Dutch oven
- – Wooden spoon
- – Can opener
- Knife and cutting board
Ingredients
- – 1 Tbsp olive oil
- – 1 lb ground spicy Italian sausage
- – 1 medium onion chopped
- – 1 red bell pepper chopped
- – 3 garlic cloves minced
- – 2 tsp ground cumin
- – 1½ Tbsp chili powder
- – 1 tsp kosher salt
- – ¾ tsp black pepper
- – ½ tsp cinnamon
- – 2 15 oz cans fire-roasted tomatoes
- – 1 15 oz can kidney beans
- – 1 15 oz can black beans
- – 1 15 oz can pumpkin purée
- – 2½ cups chicken broth
- **Optional toppings:**
- – Sour cream
- – Shredded cheddar
- – Avocado
- – Roasted pumpkin seeds
Instructions
- Heat oil in a Dutch oven over medium heat. Brown sausage. Remove and drain.
- Sauté onion and pepper until soft. Add garlic, spices; stir 30 sec.
- Stir in tomatoes, beans, pumpkin, broth, and cooked sausage.
- Bring to boil, then reduce heat. Cover and simmer 20–25 mins.
- Adjust seasoning. Serve hot with toppings.
Notes
– Freeze for up to 3 months
– Great for meal prep or gatherings
FAQs
Does pumpkin chili taste sweet?
Not at all! The pumpkin adds richness but is balanced by savory spices and spicy sausage.
Can I make this in a slow cooker?
Yes! Brown the sausage and veggies first, then cook on low for 4–5 hours.
Is pumpkin purée the same as pumpkin pie filling?
No—use plain canned pumpkin, not the sweetened pie filling.
Can I double the recipe?
Absolutely! It’s great for feeding a crowd or stocking the freezer.
Conclusion
This pumpkin chili is proof that pumpkin belongs in more than just pie. With a rich, spicy base and hearty texture, it’s the perfect cold-weather dish that’s both comforting and surprisingly unique. One bowl and you’ll be hooked—especially topped with melty cheese and crunchy pumpkin seeds!