There’s nothing quite like the aroma of a hearty chili simmering on the stove during a crisp fall evening. This Pumpkin Chili takes everything you love about traditional chili and adds a seasonal twist that will have your family asking for seconds.
I stumbled upon this recipe during one of those busy October nights when I had a can of pumpkin puree sitting in my pantry and ground Italian sausage that needed to be used. What started as a kitchen experiment quickly became our go-to comfort meal for chilly nights. The pumpkin doesn’t overpower the dish but instead adds a velvety richness that makes this chili incredibly satisfying. The combination of spicy Italian sausage, warming spices, and that hint of cinnamon creates layers of flavor that develop beautifully as it simmers. Time to cook!
Table of Contents
Ingredients for Pumpkin Chili
I always make sure to have quality ingredients on hand for this recipe since they really make a difference in the final result. The fire-roasted tomatoes add incredible depth that regular diced tomatoes simply can’t match.
1 tbsp olive oil
1 lb ground spicy Italian sausage – I recommend using a good quality brand for the best flavor
1 onion, chopped
1 red bell pepper, chopped
3 garlic cloves, chopped
2 tsp ground cumin
1 ½ tbsp chili powder – My preference is to use a blend with smoky notes
1 tsp kosher salt, plus more to taste
¾ tsp ground black pepper, plus more to taste
½ tsp ground cinnamon – In my experience, this small amount enhances the pumpkin without making it sweet
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 puree – I usually go with pure pumpkin, not pie filling
I recommend taking your time with the browning step as it builds the foundation of flavor for the entire dish.
Step 1: Heat the olive oil in a large Dutch oven over medium heat. Add the Italian sausage and cook for 8-10 minutes, breaking it into bite-sized pieces with a wooden spoon until browned and cooked through. Look for a rich brown color across most of the meat surfaces.
Step 2: Using a slotted spoon, remove the sausage and set aside on a paper towel-lined plate. Keep about 1 tablespoon of the rendered fat in the pot for extra flavor.
Step 3: Add the chopped onion and bell pepper to the same pot. Cook for 10-12 minutes, stirring occasionally, until the vegetables are softened and the onion becomes translucent with slightly golden edges.
Step 4: Stir in the garlic, cumin, chili powder, salt, black pepper, and cinnamon. Cook for exactly 30 seconds, stirring constantly to bloom the spices and release their aromatic oils without burning.
Step 5: Add the fire-roasted tomatoes, kidney beans, black beans, pumpkin puree, chicken broth, and the browned sausage back to the pot. Stir everything together until the pumpkin is completely incorporated and no streaks remain.
Step 6: Bring the mixture to a boil over medium-high heat, then reduce to medium-low heat. Cover and let simmer for 20 minutes, stirring every 5 minutes to prevent sticking.
Step 7: Taste and adjust salt and pepper as needed. The chili should have a rich, slightly thick consistency. Serve hot with your favorite garnishes like sour cream, cheddar cheese, avocado, and roasted pumpkin seeds.
Perfect Sides for Pumpkin Chili
The rich, warming flavors of this chili pair beautifully with sides that offer textural contrast and complementary tastes.
Warm Cornbread: The slight sweetness and crumbly texture of cornbread provides the ideal contrast to the savory, slightly spicy chili while helping to soak up every last drop.
Cheesy Ranch Potatoes and Smoked Sausage: These hearty potatoes make an excellent side that complements the robust flavors of the chili while adding extra comfort food appeal to your meal.
Fluffy Rice: Serving the chili over a bed of white or brown rice creates a more filling meal and helps balance the bold flavors with neutral, comforting grains. Try our black beans and rice with sausage for inspiration on rice-based meals.
Mixed Green Salad: A crisp salad with a light vinaigrette cuts through the richness of the chili and adds fresh vegetables to round out the nutritional profile of your meal.
Hearty Cheddar Garlic Herb Potato Soup: For an extra cozy fall dinner, pair this chili with our creamy potato soup to create the ultimate comfort food spread.
Crusty Bread Rolls: Fresh bread rolls are wonderful for dipping and help turn this hearty chili into a complete, satisfying dinner that will keep everyone full and happy.
Storage & Make-Ahead Tips
This pumpkin chili stores beautifully in the refrigerator for up to 4 days in airtight glass or plastic containers and actually tastes even better the next day as the flavors continue to meld together. I recommend letting it cool completely before transferring to storage containers.
For reheating, gently warm it on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth if it seems too thick. You can also reheat individual portions in the microwave until heated through, stirring halfway through.
Pro tip: This recipe freezes wonderfully for up to 3 months in freezer-safe containers or heavy-duty freezer bags. I like to freeze it in family-sized portions for easy weeknight meals when life gets busy. Consider making a double batch alongside our autumn wild rice soup for a complete fall meal prep session.
Frequently Asked Questions
Can I make this chili vegetarian?
Yes! Simply omit the Italian sausage and add an extra can of beans or cooked lentils. Use vegetable broth instead of chicken broth for a completely plant-based version.
What if I don’t have fire-roasted tomatoes?
Regular diced tomatoes work fine, though you’ll miss some of the smoky depth. You can add a pinch of smoked paprika to compensate for the flavor difference.
How can I make this chili spicier?
Add diced jalapeños with the bell pepper, use hot Italian sausage instead of mild, or stir in some chipotle peppers in adobo sauce for extra heat and smokiness.
Conclusion
This Pumpkin Chili proves that seasonal cooking doesn’t have to be complicated to be incredibly delicious. With simple ingredients and straightforward techniques, you’ll have a warming, satisfying meal that brings comfort to any autumn evening. The recipe is forgiving, freezes beautifully, and always gets rave reviews from family and friends. Give this one a try tonight and your kitchen will smell amazing while your family asks when you’re making it again!
Pumpkin Chili
Hearty pumpkin chili with spicy Italian sausage, fire-roasted tomatoes, and warming spices for the perfect fall comfort meal
Heat olive oil in a large Dutch oven over medium heat. Add Italian sausage and cook for 8-10 minutes, breaking into bite-sized pieces, until browned and cooked through.
Use a slotted spoon to remove sausage and set aside on a paper towel-lined plate. Keep about 1 tablespoon of rendered fat in pot.
Add chopped onion and bell pepper to the same pot. Cook for 10-12 minutes until softened and onion becomes translucent.
Stir in garlic, cumin, chili powder, salt, black pepper, and cinnamon. Cook for 30 seconds to bloom the spices.
Add tomatoes, kidney beans, black beans, pumpkin puree, chicken broth, and browned sausage. Stir until completely combined.
Bring to a boil over medium-high heat, then reduce to medium-low, cover, and simmer for 20 minutes, stirring every 5 minutes.
Taste and adjust salt and pepper as needed. Serve hot with desired garnishes.
Notes
Pumpkin acts as natural thickener. Fire-roasted tomatoes add extra depth. Tastes even better the next day. Great for meal prep and freezing.
a recipe developer, food enthusiast, and busy parent based in Denver, CO. I created Yumnights because I believe that delicious, healthy dinners shouldn’t require hours in the kitchen or a culinary degree to master.
