Pumpkin Chili

Pumpkin chili is the cozy comfort food you never knew you were missing. It takes the bold, smoky flavor of classic chili and adds a velvety richness with pumpkin puree—no, it doesn’t taste like pie. Instead, the pumpkin adds body, a subtle earthy sweetness, and an extra layer of warmth that makes this chili perfect for chilly nights. Whether you’re meal prepping, serving a fall crowd, or hunting for the ultimate Halloween dinner idea, this recipe checks every box.

Why You’ll Love This Recipe

• Rich & hearty: The pumpkin adds creamy thickness to every bite.
• Perfect balance: Smoky spices + savory sausage + mild sweetness.
• One-pot wonder: All made in one Dutch oven in under an hour.
• Meal prep friendly: Even better the next day!
• Versatile: Easily made vegetarian or spicy to taste.

Ingredients

• 1 tbsp olive oil
• 1 lb spicy Italian sausage, ground
• 1 yellow onion, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, chopped
• 2 tsp ground cumin
• 1½ tbsp chili powder
• 1 tsp kosher salt, plus more to taste
• ¾ tsp black pepper, plus more to taste
• ½ tsp ground cinnamon
• 2 (15-oz) cans fire-roasted tomatoes, undrained
• 1 (15-oz) can kidney beans, drained and rinsed
• 1 (15-oz) can black beans, drained and rinsed
• 1 (15-oz) can pumpkin puree
• 2½ cups chicken broth
• Optional garnishes: sour cream, shredded cheddar, avocado, roasted pumpkin seeds

Instructions

1. Brown the sausage
   In a large Dutch oven, heat olive oil over medium heat. Add sausage and cook 8–10 minutes, breaking it up with a spoon, until browned. Remove with a slotted spoon and set aside.
2. Sauté the vegetables
   In the same pot, add onion and bell pepper. Cook 10–12 minutes until soft. Stir in garlic, cumin, chili powder, salt, pepper, and cinnamon. Cook another 30 seconds until fragrant.
3. Build the chili
   Add tomatoes, both beans, pumpkin puree, broth, and cooked sausage. Stir to combine. Bring to a boil over medium-high heat.
4. Simmer & season
   Reduce heat to medium-low. Cover and simmer for 20 minutes, stirring occasionally. Taste and adjust seasoning as needed.
5. Serve & garnish
   Ladle into bowls and top with sour cream, cheese, avocado, and pumpkin seeds.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Servings: 6 hearty bowls
• Total Time: 55 minutes

Nutrition Facts (Per Serving – Approximate)

this recipe

• Calories: 425
• Protein: 21g
• Carbs: 36g
• Fiber: 10g
• Fat: 22g
• Sugar: 7g
• Sodium: 780mg

Tips & Variations

• Make it vegetarian: Skip the sausage and add another can of beans or a plant-based crumble.
• Go mild or spicy: Use sweet sausage for less heat, or add hot sauce for more.
• Storage: Keeps in the fridge for 4–5 days and freezes beautifully for up to 2 months.
• Pumpkin flavor: It’s subtle! Think thickness and warmth, not dessert.
• Extra flavor boost: Add a splash of apple cider vinegar or lime juice before serving.

Pumpkin Chili

This hearty pumpkin chili brings together spicy sausage, smoky spices, and creamy pumpkin for a cozy fall favorite. It’s fast, filling, and freezer-friendly!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 425

Ingredients Equipment Method Notes

Ingredients

  

• – 1 tbsp olive oil
• – 1 lb spicy Italian sausage
• – 1 onion chopped
• – 1 red bell pepper chopped
• – 3 cloves garlic chopped
• – 2 tsp ground cumin
• – 1½ tbsp chili powder
• – 1 tsp kosher salt
• – ¾ tsp black pepper
• – ½ tsp ground cinnamon
• – 2 15-oz cans fire-roasted tomatoes
• – 1 15-oz can kidney beans, drained
• – 1 15-oz can black beans, drained
• – 1 15-oz can pumpkin puree
• – 2½ cups chicken broth
• – Toppings: sour cream cheddar, avocado, pepitas (optional)

Equipment

• – Large Dutch oven
• Wooden spoon
• Ladle
• – Can opener

Method

 

1. Heat oil in Dutch oven. Brown sausage 8–10 min. Remove and set aside.
2. Sauté onion and pepper 10–12 min. Add garlic and spices; cook 30 sec.
3. Stir in tomatoes, beans, pumpkin, broth, and sausage. Bring to boil.
4. Reduce to simmer. Cover and cook 20 min, stirring occasionally.
5. Adjust seasoning. Serve hot with toppings of choice.

Notes

– Swap sausage for vegan ground for vegetarian version
– Can be made ahead or frozen
– Add a splash of lime juice before serving for brightness

FAQs

Does pumpkin chili taste sweet?

Not overly. The pumpkin puree adds subtle sweetness and earthiness, but the bold spices dominate the flavor profile.

Can I use ground beef instead of sausage?

Yes! Ground turkey, beef, or chicken all work well—just add extra spice if skipping the sausage.

What kind of pumpkin should I use?

100% canned pumpkin puree (not pumpkin pie filling). Libby’s is a great choice.

Can I make pumpkin chili in a slow cooker?

Yes. Brown the sausage and sauté the veggies first, then transfer everything to a slow cooker. Cook on low for 6–8 hours.

Conclusion

If you’re ready to shake up your fall dinner routine, pumpkin chili is the recipe to try. It’s savory, comforting, and full of seasonal flair—without being overpowering. Whether for game day, Halloween, or a weeknight warm-up, this chili is sure to become a new seasonal favorite.