Pumpkin Chili with Spicy Italian Sausage and Roasted Pumpkin Seeds Recipe

Introduction

Pumpkin chili is a comforting and flavorful twist on the classic chili recipe, blending savory spices with the earthy sweetness of pumpkin puree. This dish offers a perfect balance of spice and warmth, making it an ideal meal for cozy fall evenings.

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

1. Step 1: In a large Dutch oven, heat the olive oil over medium heat. Add the ground spicy Italian sausage and cook for 8–10 minutes, breaking it into pieces, until browned and fully cooked. Remove the sausage with a slotted spoon and set aside on a paper towel-lined plate.
2. Step 2: In the same pot, add the chopped onion and red bell pepper. Cook for 10–12 minutes until softened.
3. Step 3: Stir in the chopped garlic, ground cumin, chili powder, kosher salt, black pepper, and ground cinnamon. Cook for 30 seconds to bloom the spices.
4. Step 4: Add the fire-roasted tomatoes (with their juices), kidney beans, black beans, pumpkin puree, chicken broth, and the browned sausage back to the pot. Stir well to combine all ingredients.
5. Step 5: Bring the chili to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover, and let simmer for 20 minutes, stirring occasionally.
6. Step 6: Taste and adjust salt and pepper as needed. Serve hot with your choice of garnishes such as roasted pumpkin seeds, sour cream, shredded sharp cheddar cheese, and sliced avocado.

Tips & Variations

• For a vegetarian or vegan option, omit the sausage and substitute with an extra can of beans or a plant-based meat alternative. Use vegetable broth instead of chicken broth.
• Add corn or diced sweet potatoes for extra sweetness and texture.
• For more heat, include chipotle peppers in adobo sauce or a pinch of cayenne pepper.
• Try lean ground turkey or chicken as a lighter meat alternative to sausage.
• Stir in a splash of heavy cream or coconut milk at the end for a creamier chili.
• Use different beans such as pinto or cannellini for variety.
• Boost bulk and nutrition by mixing in cooked quinoa or brown rice.

Storage

Store leftover pumpkin chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave until warmed through. This chili also freezes well; freeze in portioned containers for up to three months and thaw in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Does pumpkin chili taste sweet?

No, the pumpkin puree adds a subtle earthy sweetness and creamy texture without making the chili taste sugary. The spices and savory ingredients create a balanced, hearty flavor.

Can I make this chili ahead of time?

Yes, pumpkin chili tastes even better the next day as the flavors meld together. It’s perfect for meal prep and also freezes well for future meals.

Pumpkin Chili with Spicy Italian Sausage and Roasted Pumpkin Seeds Recipe

Print Recipe

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4.4 from 577 reviews

Pumpkin Chili is a hearty and flavorful twist on classic chili, combining spicy Italian sausage, fire-roasted tomatoes, kidney and black beans, and creamy pumpkin puree. This comforting one-pot dish features warm spices like cumin, chili powder, and cinnamon, offering an earthy, spicy, and subtly sweet flavor profile perfect for cozy fall and winter meals. The pumpkin adds natural thickness and nutrition without overpowering the traditional chili taste, making it an ideal dish for make-ahead meals, meal prep, and versatile for vegetarian or vegan adaptations.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main 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 (Optional)

• Roasted pumpkin seeds
• Sour cream
• Shredded sharp cheddar cheese
• Avocado slices

Instructions

1. Heat Olive Oil and Brown Sausage: In a large Dutch oven, heat the olive oil over medium heat. Add the spicy Italian sausage and cook for 8–10 minutes, breaking it into small pieces until browned and cooked through. Use a slotted spoon to remove the sausage and place it on a paper towel-lined plate to drain excess fat.
2. Sauté Vegetables: In the same Dutch oven, add the chopped onion and red bell pepper. Cook for 10–12 minutes or until the vegetables are softened and fragrant.
3. Add Aromatics and Spices: Stir in the chopped garlic, ground cumin, chili powder, kosher salt, ground black pepper, and ground cinnamon. Cook for 30 seconds to bloom the spices and enhance their flavor.
4. Combine Remaining Ingredients: Add the fire-roasted tomatoes (with juice), drained kidney beans, drained black beans, pumpkin puree, chicken broth, and browned sausage back into the pot. Stir everything together until well combined.
5. Simmer the Chili: Bring the mixture to a boil over medium-high heat. Reduce heat to medium-low, cover the pot, and let it simmer gently for 20 minutes. Stir occasionally to prevent sticking and to allow flavors to meld.
6. Adjust Seasoning and Serve: Taste the chili and adjust salt and black pepper as needed. Serve hot topped with your choice of garnishes such as roasted pumpkin seeds, sour cream, shredded cheddar cheese, and avocado slices.

Notes

• The pumpkin puree adds natural sweetness and creaminess without overpowering the chili’s savory flavor.
• For a vegetarian or vegan version, omit the sausage and replace chicken broth with vegetable broth; add an extra can of beans or plant-based meat alternatives like lentils or crumbled tempeh.
• Customize by adding ingredients like corn, sweet potatoes, or a splash of maple syrup to enrich flavors.
• Chili tastes even better the next day and freezes well for up to three months. Reheat on stovetop or microwave before serving.
• Serve with warm cornbread, tortilla chips, or over rice for a complete meal.

Keywords: Pumpkin chili, spicy chili, Italian sausage chili, fall recipes, hearty chili, pumpkin recipes, bean chili, savory pumpkin