It smells like fall, doesn’t it? That crisp, cinnamon-snap-in-the-air kind of day that begs for a bowl of pumpkin chili. This cozy dish has been making rounds on Pinterest and Reddit and for good reason. It’s hearty, quick (ready in about 45 minutes), and totally doable for a weeknight meal.
This one’s a simmering pot of savory ground Italian sausage, creamy canned pumpkin, and earthy beans with just the right kick of autumn spices. It feels like your favorite chili got a warm, cozy hug. You probably have most of what you need in the pantry already. Full details in the recipe below!
I first tried a version of this while testing harvest recipes in culinary school and let me tell you, the pumpkin magic stuck. It’s not trendy… it’s trust-your-gut good. I tested this blend three times. The secret’s in the spice lift. You’ll love what I found.
Why You’ll Love This Pumpkin Chili
Pumpkin chili feels like a warm autumn hug in a bowlhearty, spicy, and just the right amount of creamy. Here’s why it’ll be your new go-to cozy meal:
Quick & Easy: Ready in about 45 minutes, it’s perfect for busy weeknights or lazy fall weekends.
Healthy Comfort Food: Packed with protein from beans and ground Italian sausage, plus a veggie boost from pumpkin puree and bell peppers.
Family-Friendly: Adjust the spice level to suit everyone at the table.
Seasonal Nostalgia: That hint of cinnamon gives all the cozy fall vibes.
Key Ingredients and Their Role
This pumpkin chili uses simple, pantry-friendly ingredients that create layers of flavor. Let’s break it down:
Italian Sausage: Adds a spicy, savory base that levels up the flavor of the chili.
Pumpkin Puree: The star of the dishbrings creaminess and a unique subtle sweetness.
Beans: A mix of kidney and black beans ensures hearty texture and balanced nutrition.
Spices: Ground cumin, chili powder, and cinnamon add warmth and a little kick.
Fire-Roasted Tomatoes: Smoky, tangy depth pairs perfectly with pumpkin and spices.
Ingredient
Purpose
Ground Italian Sausage
Rich, spicy flavor
Pumpkin Puree
Creamy texture and mild sweetness
Beans (Kidney & Black)
Hearty and protein-packed
Fire-Roasted Tomatoes
Smoky depth and tang
Spices (Cumin, Chili Powder, Cinnamon)
Warmth and a hint of heat
Step-by-Step: How to Make Pumpkin Chili
If you’ve never made chili with pumpkin before, don’t worryit’s straightforward and delicious every time. Here’s how:
Start with the Sausage: Heat olive oil in a large Dutch oven. Cook the sausage until browned, breaking it apart with a spoon. Remove and drain on a paper towel.
Sauté the Veggies: Use the same pot to cook chopped onion and bell pepper until softened, about 5–7 minutes.
Add Aromatics: Stir in garlic and spices (cumin, chili powder, cinnamon). Cook for 30 seconds to unlock their flavor.
Combine the Base: Add fire-roasted tomatoes, beans, pumpkin puree, chicken broth, and the cooked sausage. Stir to mix it all together.
Simmer Away: Bring everything to a boil, then reduce heat and simmer for 20 minutes. Stir occasionally and adjust seasoning as needed.
Pro Tip: Letting the chili simmer allows the spices to meld beautifully into the pumpkin and tomatoesdon’t skip this step!
Serving and Storage Tips
This pumpkin chili is best served straight from the pot, steaming and topped with your favorite garnishes. Here’s how to make it extra special:
Top It Off: Try sour cream, shredded sharp cheddar, avocado slices, or crunchy roasted pumpkin seeds.
Serve with Sides: Perfect with cornbread, tortilla chips, or a side salad.
Storage: Leftovers? No problem! Let the chili cool completely, store in an airtight container, and refrigerate for up to 4 days.
Storage Method
Time
Refrigerator
Up to 4 days
Freezer
Up to 3 months (use freezer-safe containers)
Reheat Tip: Warm it on the stove over low heat, adding a splash of chicken broth if it thickened too much.
Expert Insight: The Versatility of Pumpkin Chili
Incorporating pumpkin into chili not only adds a subtle sweetness but also enhances the dish’s nutritional profile with fiber and antioxidants. Pumpkin chili balances hearty spices with creamy texture, making it a comforting, nutrient-dense meal perfect for cooler weather.
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Finding the Perfect Balance with Pumpkin Chili
This pumpkin chili recipe didn’t come together overnight. I mixed too much spice on the first go, then overcooked the pumpkin another time, but step by step, I learned how to bring out just the right warmth and sweetness. The result is a cozy meal that’s both comforting and full of depth, perfected through patient tasting and adjustments.
FAQs ( Pumpkin Chili )
Can I make this recipe vegetarian?
Yes, this recipe easily adapts to vegetarian diets by substituting ground meat with extra beans or plant-based crumbles. Adding ingredients like lentils or mushrooms boosts texture and protein. Be sure to use vegetable broth instead of meat-based stock for full flavor.
How can I adjust the spiciness?
Adjust spice levels by adding or reducing chili powder, cayenne, or crushed red pepper flakes. For a milder taste, start with smaller amounts and add more after tasting. Balancing heat with a splash of dairy like sour cream also softens the spice.
What side dishes pair well with this meal?
Fresh cornbread, steamed greens, or a simple green salad complement the rich flavors perfectly. You can also serve with warm tortillas or rice to round out the meal. These sides keep the focus on the hearty and creamy textures in the dish.
Can I use fresh pumpkin instead of puree?
Fresh pumpkin works but requires extra prep: peel, cube, and roast or boil until soft before mashing. Using puree offers convenience and consistent texture, but fresh pumpkin adds a mild sweetness and slight variation that pairs well with the tomatoes and spices.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat to preserve flavors and avoid drying out. Adding a splash of water or broth when reheating helps maintain the creamy texture.
Conclusion
This pumpkin chili comes together in about 45 minutes, delivering that perfect balance of smoky warmth and creamy comfort. You’ll love how the spices and pumpkin meld into a hearty, satisfying bowl that feels like a hug from your favorite fall kitchen. Simple steps, everyday ingredients, and a flavor that always impressesthis one’s a keeper.
Feel free to swap Italian sausage for lean ground turkey or even a plant-based option for a lighter twist. Stir in a handful of chopped kale or corn for extra texture, and don’t forget that tip I picked up from a pro cook: let it rest a bit before serving to deepen the flavors. Leftovers reheat beautifully, making cozy weeknights a breeze.
Give it a try, and don’t be shyshare your photos or your own spin on this cozy family recipe. Did this remind you of any fall favorites from your kitchen? Pass it along, tuck a warm bowl into your week, and enjoy that homemade feeling with every spoonful.
Thomas Baker
Pumpkin Chili Recipe for a Delicious Cozy Fall Feast
This hearty pumpkin chili is a perfect fall pumpkin chili recipe that brings warmth and comfort to your table. Packed with spicy Italian sausage, fire-roasted tomatoes, beans, and creamy pumpkin puree, this pumpkin chili offers a delicious twist on classic chili. Ideal for a cozy fall night, it’s flavorful, filling, and sure to become your go-to hearty pumpkin chili.
In a large Dutch oven, heat the olive oil over medium heat.
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.
In the same pot, add the chopped onion and bell pepper. Cook for 10–12 minutes until softened.
Stir in garlic, cumin, chili powder, salt, black pepper, and cinnamon. Cook for 30 seconds to bloom the spices.
Add the tomatoes, kidney beans, black beans, pumpkin puree, chicken broth, and browned sausage. Stir to combine.
Bring to a boil over medium-high heat. Reduce to medium-low, cover, and let simmer for 20 minutes, stirring occasionally.
Taste and adjust salt and pepper as needed.
Serve hot with garnishes like sour cream, cheddar cheese, avocado, and pumpkin seeds.
Notes
For extra heat, add a diced jalapeño with the bell pepper. This chili also tastes great the next day, so consider making it ahead for deeper flavors. Leftovers can be stored in the fridge up to 4 days or frozen for up to 3 months.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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