I bring you a cozy, one‑pot chili that marries the familiar spice of chili with the creamy, earthy sweetness of pumpkin. It’s hearty, comforting, and just a little bit unexpected—a perfect dish for crisp evenings or fall gatherings.
Why You’ll Love This Recipe
I love how this recipe blends bold, smoky, spicy flavors with the mellow richness of pumpkin puree. The pumpkin helps thicken the chili naturally without needing cream. It adapts easily—meatless, more spicy, milder, etc. Also, it’s a great make‑ahead dish: flavors deepen over time, and leftovers (or a frozen batch) reheat beautifully.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 pound (≈ 450 g) ground spicy Italian sausage
1 medium onion, chopped
1 red bell pepper, chopped
3 garlic cloves, chopped
2 teaspoons ground cumin
1½ tablespoons chili powder
1 teaspoon kosher salt (plus more to taste)
¾ teaspoon ground black pepper (plus more to taste)
In a large Dutch oven (or heavy pot), I heat the olive oil over medium heat.
I add the ground spicy Italian sausage, breaking it into pieces, and cook 8–10 minutes until browned and cooked through. I then remove it with a slotted spoon and set it aside on a paper towel–lined plate.
In the same pot, I add the chopped onion and red bell pepper. I cook 10–12 minutes until they soften.
I stir in the garlic, ground cumin, chili powder, salt, black pepper, and cinnamon. I cook about 30 seconds to let the spices bloom (release their aroma).
I add the fire‑roasted tomatoes (with juices), kidney beans, black beans, pumpkin puree, chicken broth, and the browned sausage. I stir everything together.
I bring it up to a boil over medium‑high heat, then reduce to medium‑low, cover the pot, and let it simmer for 20 minutes, stirring occasionally.
After simmering, I taste and adjust salt and pepper as needed.
I serve hot, adding optional garnishes like sour cream, shredded cheddar, avocado slices, and roasted pumpkin seeds.
Servings and timing
Servings: 6
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Variations
Vegetarian / Vegan version: Omit the sausage and replace it with a second can of beans, or use a plant‑based ground meat alternative. Use vegetable broth instead of chicken broth.
Lean meat substitute: Use ground turkey or chicken instead of Italian sausage for a lighter version.
Extra sweetness / depth: Add in corn or diced sweet potatoes.
Spice adjustment: For more heat, include chipotle peppers in adobo sauce or a pinch of cayenne.
Creamier finish: Stir in a bit of heavy cream or coconut milk at the end.
Alternate beans: Use pinto, navy, or cannellini beans instead of or along with the kidney or black beans.
Add grains: Stir in cooked quinoa or brown rice to bulk it up further.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze portions (in freezer‑safe containers) for up to 3 months. To reheat, I thaw (if frozen), then warm gently on the stovetop over low heat, stirring occasionally. I can also reheat in the microwave in a covered dish, stirring midway to ensure even heating.
FAQs
What if I don’t have fire‑roasted tomatoes?
I can use regular diced tomatoes instead. Fire‑roasted ones bring a smoky flavor, but the chili will still work well with standard canned tomatoes.
Can I use fresh pumpkin instead of canned puree?
Yes. I would roast or steam fresh pumpkin and then puree it until smooth. But canned pumpkin puree is more convenient and consistent in texture.
How thick will this chili be?
It’s moderately thick. The pumpkin puree helps thicken it naturally. If I want it thicker, I can simmer longer (uncovered) or mash some beans. If I want it thinner, I can add a splash of broth.
Can I make this in a slow cooker or Instant Pot?
Yes. For a slow cooker: I’d brown the sausage and sauté the vegetables and spices first, then transfer everything into the slow cooker and cook on low for 4–6 hours. For Instant Pot: I’d use the sauté mode for browning, then pressure cook for about 10 minutes and do a quick or natural release.
What side dishes pair well with this chili?
I like serving it with cornbread, rice, crusty bread, tortilla chips, or even over polenta. A fresh green salad also complements the richness.
Conclusion
I find this pumpkin chili to be a comforting, flavorful twist on classic chili—rich, spicy, creamy, and deeply satisfying. It’s flexible, easy to make ahead, and crowd‑friendly. Whether I serve it at a fall gathering or as a cozy weeknight dinner, it always delivers warmth and depth.
Heat olive oil in a large Dutch oven over medium heat.
Add ground spicy Italian sausage, break it up, and cook for 8–10 minutes until browned. Remove with a slotted spoon and set aside on a paper towel–lined plate.
Add chopped onion and red bell pepper to the pot. Cook for 10–12 minutes until softened.
Stir in garlic, cumin, chili powder, salt, black pepper, and cinnamon. Cook for about 30 seconds.
Add fire-roasted tomatoes with juices, kidney beans, black beans, pumpkin puree, chicken broth, and the browned sausage. Stir to combine.
Bring to a boil over medium-high heat, then reduce to medium-low. Cover and simmer for 20 minutes, stirring occasionally.
Taste and adjust salt and pepper as needed.
Serve hot with optional garnishes like sour cream, cheddar cheese, avocado, or roasted pumpkin seeds.
Notes
For a vegetarian/vegan version, omit sausage and use extra beans and vegetable broth.
Add chipotle peppers or cayenne for more heat.
Use ground turkey or chicken for a leaner version.
Thicken further by simmering uncovered or mashing some beans.
