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Yesica Andrews

Pumpkin Chili Recipe for a Delicious Cozy Fall Feast

This hearty pumpkin chili is a perfect fall pumpkin chili recipe that brings warmth and comfort to your table. Packed with spicy Italian sausage, fire-roasted tomatoes, beans, and creamy pumpkin puree, this pumpkin chili offers a delicious twist on classic chili. Ideal for a cozy fall night, it's flavorful, filling, and sure to become your go-to hearty pumpkin chili.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb ground spicy Italian sausage
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 3 garlic cloves, chopped
  • 2 tsp ground cumin
  • 1 ½ tbsp chili powder
  • 1 tsp kosher salt, plus more to taste
  • ¾ tsp ground black pepper, plus more to taste
  • 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 puree
  • 2 ½ cups chicken broth
  • Garnishes: roasted pumpkin seeds, sour cream, shredded sharp cheddar cheese, avocado

Method
 

  1. In a large Dutch oven, heat the olive oil over medium heat.
  2. Add the Italian sausage and cook for 8–10 minutes, breaking it into pieces, until browned and cooked through. Use a slotted spoon to remove it and set aside on a paper towel-lined plate.
  3. In the same pot, add the chopped onion and bell pepper. Cook for 10–12 minutes until softened.
  4. Stir in garlic, cumin, chili powder, salt, black pepper, and cinnamon. Cook for 30 seconds to bloom the spices.
  5. Add the tomatoes, kidney beans, black beans, pumpkin puree, chicken broth, and browned sausage. Stir to combine.
  6. Bring to a boil over medium-high heat. Reduce to medium-low, cover, and let simmer for 20 minutes, stirring occasionally.
  7. Taste and adjust salt and pepper as needed.
  8. Serve hot with garnishes like sour cream, cheddar cheese, avocado, and pumpkin seeds.

Notes

  • For extra heat, add a diced jalapeño with the bell pepper. This chili also tastes great the next day, so consider making it ahead for deeper flavors. Leftovers can be stored in the fridge up to 4 days or frozen for up to 3 months.