Name: Pumpkin Chili Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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; Roasted pumpkin seeds; Sour cream; Shredded sharp cheddar cheese; Avocado

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Introduction

This Pumpkin Chili offers a comforting twist on a classic favorite by blending rich spices with the smooth sweetness of pumpkin. It’s a hearty, flavorful dish perfect for chilly evenings and sure to become a seasonal staple.

A large blue pot filled with a thick chili made of browned ground meat, black beans, yellow corn, and diced red tomatoes all mixed in a rich, red sauce, topped with a handful of fresh chopped green cilantro leaves in the center, and a wooden spoon resting inside the pot on the right side; the background shows a white marbled texture with two small wooden bowls holding black pepper and salt, and a small bunch of cilantro on the left side. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: In a large Dutch oven, heat the olive oil over medium heat.
Step 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.
Step 3: In the same pot, add the chopped onion and bell pepper. Cook for 10–12 minutes until softened.
Step 4: Stir in garlic, cumin, chili powder, salt, black pepper, and cinnamon. Cook for 30 seconds to bloom the spices.
Step 5: Add the fire-roasted tomatoes, kidney beans, black beans, pumpkin puree, chicken broth, and browned sausage. Stir to combine.
Step 6: Bring to a boil over medium-high heat. Reduce to medium-low, cover, and let simmer for 20 minutes, stirring occasionally.
Step 7: Taste and adjust salt and pepper as needed.
Step 8: Serve hot with garnishes like sour cream, shredded sharp cheddar cheese, avocado, and roasted pumpkin seeds.

Tips & Variations

For a vegetarian version, substitute sausage with diced mushrooms or extra beans and use vegetable broth instead of chicken broth.
Add a dash of smoked paprika or chipotle powder for a deeper smoky flavor.
Use fresh pumpkin puree if available for a fresher taste and texture.
Letting the chili sit for a few hours or overnight enhances the flavors further.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave until warmed through. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with thick chili showing a mix of dark red kidney beans, finely chopped brown cooked meat, and orange chunks of vegetables, all in a rich reddish-brown sauce. On top of the chili, there is a layer of melted yellow cheese, a dollop of white sour cream placed in the center, and green chopped cilantro sprinkled over everything. A silver spoon rests inside the bowl, and around the bowl are scattered yellow tortilla chips on a white marbled surface, with a dark gray cloth partly visible on the left side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili spicier?

Absolutely! You can increase the chili powder or add diced jalapeños or cayenne pepper to taste. Adjust gradually to hit your desired heat level.

Is pumpkin chili good for meal prep?

Yes, it keeps well and tastes even better after a day or two. Portion it into meal-sized containers for quick, flavorful lunches or dinners throughout the week.