Why I Love This Recipe

This Pumpkin Chili is one of those recipes that instantly makes the house feel like fall. The pumpkin purée melts right into the chili, adding richness and a creamy texture without making it taste overly pumpkin-y. Italian sausage, fire-roasted tomatoes, beans, garlic, onions, and warm spices create a hearty bowl that’s packed with bold, savory flavor in every bite. I also love that it tastes even better after it simmers for a while, making it perfect for meal prep, game days, or cozy weekends at home.

Enjoying The Leftovers

This chili is even better the next day once the flavors have had more time to come together. Serve it with cornbread, spoon it over baked potatoes, scoop it up with tortilla chips, or freeze a batch for an easy dinner later on.

Storing

Store leftover chili in an airtight container in the refrigerator for up to 4 days or freeze it for up to 3 months. Let frozen chili thaw overnight in the refrigerator before reheating.

Reheating

Warm the chili on the stovetop over medium-low heat, stirring occasionally, or microwave individual portions until heated through. If it thickens after chilling, stir in a splash of broth to loosen it to your desired consistency.

Sitting next to a big pot with pumpkin chili is a bowl of pumpkin chili topped with sour cream, cheese, pumpkin seeds and chopped cilantro.
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Pumpkin Chili

This Pumpkin Chili is a hearty fall dinner made with Italian sausage, pumpkin purée, fire-roasted tomatoes, beans, garlic, onions, and warm spices. Rich, comforting, and packed with flavor, it's an easy one-pot recipe that's perfect for cozy weeknight dinners, meal prep, and game day gatherings.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
US M
Servings 8

Ingredients

  • 1 lb spicy or mild ground Italian sausage
  • 1 tbsp avocado oil
  • 1 red onion, finely diced
  • 1 red bell pepper, finely diced
  • 6 cloves of garlic, minced
  • 2 cans of fire-roasted tomatoes
  • 1 can of kidney beans
  • 1 can of pinto beans
  • 1 can of pumpkin puree
  • 2 1/2-3 cups chicken stock
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp pepper
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
Optional toppings
  • Sharp cheddar cheese, shredded
  • Sour cream
  • Avocado, sliced
  • Pumpkin seeds
  • Cilantro
US – M

Instructions

  • Preheat a large pot over medium-high heat and add 1 tablespoon of avocado oil.
  • Once hot, add the diced red onion and red bell pepper. Sauté for a few minutes until soft, then stir in the minced garlic.
  • While that’s cooking, mix all of the seasonings together in a small bowl and set aside. Add about one-third of the seasoning mixture to the pot and cook for another minute or two, until fragrant.
  • Next, add the Italian sausage along with another one-third of the seasoning mixture. Cook for 7–10 minutes, breaking the meat apart as it browns, until fully cooked through.
  • Finally, add the remaining seasoning, fire-roasted tomatoes, pumpkin purée, beans, and chicken stock. Stir everything together, then bring to a simmer.
  • Cover the pot, reduce the heat to low, and let it simmer for at least 30 minutes to allow the flavors to meld and the broth to thicken slightly.Taste and adjust with salt and pepper as needed.
  • Serve warm with your favorite chili toppings like shredded cheese, sour cream, cilantro, or avocado.

Equipment

dutch oven
cutting board
measuring cups

Nutrition Per Serving

Calories: 304kcal | Carbohydrates: 17g | Protein: 14g | Fat: 21g | Fiber: 5g