Pumpkin Chili with Spicy Italian Sausage and Roasted Pumpkin Seeds Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
