Pumpkin Chili Spicy Sausage Blend

This hearty pumpkin chili recipe transforms ordinary weeknight meals into a cozy and satisfying dinner, blending seasonal pumpkin with traditional chili flavors for comfort food that's ready in under an hour. With just 15 minutes of prep and a simple one pot process, pumpkin chili delivers restaurant worthy results with minimal effort, making it perfect for busy fall or winter evenings when you crave something warm and flavorful.

I first experimented with making pumpkin chili during a chilly October evening, inspired by an abundance of seasonal produce. The gentle sweetness of pumpkin complements the spicy sausage and signature chili seasonings so well that my family looks forward to this dish as soon as pumpkin season begins. Over the years, it has become a requested favorite that graces our table for fall potlucks, game days, and busy weeknight dinners alike.

Gather Your Ingredients

• Olive oil: Used for sautéing the aromatics, preventing sticking, and enhancing the natural flavors; a good quality extra-virgin olive oil gives the best depth and can be swapped for avocado oil if needed
• Ground spicy Italian sausage: Provides a savory, spicy foundation and robust protein; try to select freshly ground sausage or substitute with ground turkey for a lighter variant
• Onion, chopped: Essential for savory base notes and gentle sweetness; yellow or white onions both work, and shallots may be used for a milder option
• Red bell pepper, chopped: Adds color, vitamin C, and a touch of sweetness; yellow or green bell peppers make fine alternatives
• Garlic cloves, chopped: Delivers aromatic depth and signature chili flavor; jarred minced garlic can substitute if fresh is unavailable
• Ground cumin: Brings warm, earthy undertones that pair perfectly with pumpkin; toast whole cumin and grind yourself for the richest flavor
• Chili powder: Gives classic chili heat and rich color; adjust quantity for preferred spice level and consider using chipotle chili for smokiness
• Kosher salt: Enables thorough seasoning, highlighting every ingredient; sea salt may be used in equal measure, but taste for proper levels
• Ground black pepper: Balances flavor and adds subtle heat; freshly ground is best, though pre-ground is acceptable in a pinch
• Fire-roasted tomatoes with juice: Provide smoky depth and acidity, essential for balancing sweetness; use diced canned tomatoes if fire-roasted aren't available
• Kidney beans, drained and rinsed: Offer hearty texture and protein; swap with pinto beans for a different flavor or if unavailable
• Black beans, drained and rinsed: Bring contrast and additional protein; can be substituted with cannellini or navy beans as needed
• Pumpkin puree: The star of this chili, providing creamy texture and subtle sweetness; ensure it is 100 percent pure pumpkin, not pie filling
• Chicken broth: Creates the ideal chili consistency and infuses extra flavor; replace with vegetable broth for a vegetarian version

How to Make Pumpkin Chili

Brown the Italian Sausage:

Heat olive oil in a large Dutch oven over medium heat until shimmering, then add the Italian sausage. Cook for 8 to 10 minutes, breaking into pieces and ensuring the meat achieves a deep golden brown color for optimal caramelization and flavor. Once fully cooked with no pink remaining, transfer sausage to a paper towel lined plate with a slotted spoon, leaving the rendered drippings in the pot for added richness.

Sauté the Vegetables:

Add the chopped onion and red bell pepper directly into the pot with reserved sausage drippings. Cook for 10 to 12 minutes, stirring now and then, until onions turn translucent and caramelize around the edges while vegetables soften and reduce in volume by half. This stage deepens flavor and naturally balances the spices to come.

Bloom the Spices:

Stir in chopped garlic, ground cumin, chili powder, kosher salt, and black pepper. Cook for about 30 seconds, stirring continuously to avoid burning, and enjoy the immediate release of aroma as the spices toast and activate, which intensifies the chili's depth.

Combine and Simmer:

Return the browned sausage to the pot, then add fire-roasted tomatoes with juice, both types of beans, pumpkin puree, and chicken broth. Stir thoroughly to integrate the pumpkin until no visible streaks remain. Bring to a gentle boil over medium-high heat, typically 5 minutes, blending all elements together.

Develop Flavor:

Lower heat to medium-low, cover the pot, and let simmer for 20 minutes, stirring occasionally to prevent any sticking. During this phase, flavors meld and liquid reduces for the perfect chili consistency that is neither soupy nor overly thick.

Taste and Adjust:

Uncover and taste, adding salt and pepper as needed. For a thicker chili, simmer uncovered for an additional 5 to 10 minutes. Spice lovers can stir in cayenne pepper or hot sauce for extra heat at this point.

Serve and Garnish:

Ladle pumpkin chili into bowls and top with your choice of shredded cheddar, sour cream, diced avocado, sliced green onion, or toasted pumpkin seeds. These garnishes contrast hot, spicy chili with cool, creamy toppings for ultimate flavor and texture.

I learned just how transformative pumpkin can be in chili during an abundant fall harvest. What surprised both me and my family was that the chili didn't taste overtly sweet, but rather boasted a delicate earthiness and velvety body that paired perfectly with classic chili spices. Now each year, the arrival of pumpkin season signals the return of our favorite hearty, comforting bowl of chili.

Smart Swaps and Variations

Pumpkin chili is incredibly forgiving and open to creative substitutions depending on what you have, dietary needs, or your flavor preferences. To make it vegetarian, swap out the Italian sausage for an additional can of beans or eight ounces of sautéed diced mushrooms, which mimic the umami and texture of sausage. If you’re after a leaner or lighter chili, opt for ground turkey or chicken and season well with Italian herbs and some crushed red pepper for extra flavor. For times when you lack pumpkin puree, try sweet potato or butternut squash pureed as a stand in for similar creaminess and mild sweetness.

How to Store and Reheat Pumpkin Chili

Pumpkin chili actually improves as it sits, making it ideal for make ahead meals and easy leftovers. Cool the chili completely before transferring to airtight containers, then refrigerate for up to four days. For longer term storage, portion into freezer safe containers or sturdy freezer bags, leaving space for expansion, and freeze for up to three months. Reheat leftovers gently on the stovetop over medium low heat, adding a splash of broth or water if the chili has thickened. For frozen batches, thaw overnight in the fridge before reheating, or use your microwave’s defrost feature for quick results.

What to Serve with Pumpkin Chili

This pumpkin chili shines as a one pot meal but also pairs perfectly with a selection of easy sides and toppings. Serve with classic cornbread or pumpkin muffins to complement the chili's savory spice with a hint of sweetness. For a lighter touch, offer a crisp green salad with apples, toasted pepitas, and a tart apple cider vinaigrette for freshness. Consider a toppings bar with lime wedges, cilantro, and pickled jalapeños, or pair with tortilla chips as dippable sides for game day gatherings and fall potlucks.

Nutritional Benefits

Pumpkin chili delivers a nutritional boost thanks to pumpkin puree, beans, and tomatoes, all packed with vitamins and minerals. The chili is rich in beta carotene from pumpkin, supplying more than 100 percent of your daily vitamin A needs for eye and immune health. With the combination of kidney and black beans, each bowl offers significant plant based protein and over 15 grams of fiber per serving, while fire roasted tomatoes add a hearty dose of antioxidants to support heart health.

Recipe Success Tips

If your pumpkin chili seems too thin, simmer it uncovered while stirring often until it reaches the rich, hearty consistency you want. Should the chili end up too spicy for some tastes, swirl in a spoonful of sour cream or a splash of cream to mellow the heat. For those lacking a Dutch oven, a large heavy bottomed saucepan works just as well; simply monitor heat closely to avoid burning, and stir regularly.

This pumpkin chili truly captures the essence of fall, delivering nourishing comfort and seasonal flavor in every bowl. Give it a try next time you want to brighten a chilly evening with something hearty, healthy, and full of autumn spirit!

Common Questions About This Recipe

→ How can I make this chili vegetarian?

Swap the Italian sausage for plant-based sausage and use vegetable broth instead of chicken broth for a vegetarian option.

→ What toppings pair well with pumpkin chili?

Try sour cream, shredded cheddar, sliced avocado, fresh cilantro, or toasted pumpkin seeds for extra texture and flavor.

→ Can I freeze leftover pumpkin chili?

Yes, cool the chili completely before transferring to airtight containers and freezing for up to three months.

→ Is this dish spicy?

The chili has a mild to moderate heat from spicy sausage and chili powder, but you can adjust spices to taste.

→ How can I thicken the consistency?

Let the chili simmer uncovered for several minutes, or mash some beans before serving to create a thicker texture.