This pumpkin chili has been one of my favorite discoveries for crisp autumn evenings and casual weeknight dinners. I first put pumpkin into a pot of chili on a blustery October night when my pantry yielded a can of puree and I had a pound of spicy Italian sausage in the fridge. The result surprised me: the pumpkin adds a subtle sweetness and velvety body that softens the heat without hiding it, creating a balanced bowl that everyone at the table raved about. It’s become my go-to when I want something that feels like comfort food but still has personality and depth. The blend of textures—crumbly browned sausage, tender beans, and smooth pumpkin—is what makes this dish memorable. The fire-roasted tomatoes contribute a smoky brightness while the cinnamon gives a whisper of warmth that rounds the spices. I love serving it with crunchy roasted pumpkin seeds and a scattering of shredded sharp cheddar; those final touches give the silky chili a satisfying contrast in texture and flavor. Whether you’re feeding a family, bringing a pot to a neighborhood potluck, or meal-prepping for the week, this bowl delivers hearty satisfaction.

Ingredients

• Olive oil (1 tbsp): A neutral, high-quality extra virgin oil from brands like California Olive Ranch is perfect; it gives you a good sear without overwhelming the other flavors.
• Ground spicy Italian sausage (1 lb): Use a fresh, high-quality sausage—preferably pork—with visible flecks of fennel and red pepper for authentic heat; remove casings if necessary.
• Onion (1, chopped): A yellow onion brings sweetness when sautéed; dice it uniformly so it softens evenly and melts into the base.
• Red bell pepper (1, chopped): Adds color and a sweet, crisp counterpoint to the sausage; choose a firm, glossy pepper for best texture.
• Garlic (3 cloves, chopped): Fresh garlic gives immediate aromatic lift—mince finely so it disperses through the chili.
• Ground cumin (2 tsp) & chili powder (1 1/2 tbsp): These spices form the backbone of the savory profile; use fresh spices for bright flavor.
• Kosher salt (1 tsp) & ground black pepper (3/4 tsp): Start with these amounts and adjust after simmering; proper seasoning is the key to balance.
• Ground cinnamon (1/2 tsp): A small amount adds rounding warmth and deepens the chili’s overall complexity without making it sweet.
• Fire-roasted tomatoes (2 15-oz. cans, not drained): The smoky char in these tomatoes enhances the savory notes—look for Muir Glen or Hunt’s for reliable quality.
• Kidney beans (1 15-oz. can, drained & rinsed) & black beans (1 15-oz. can, drained & rinsed): Rinsing reduces excess sodium and keeps the broth cleaner; these beans add creaminess and fiber.
• Pumpkin puree (1 15-oz. can): Use 100% pumpkin (not pie filling) such as Libby’s; it thickens the chili and adds subtle sweetness and color.
• Chicken broth (2 1/2 cups): Use low-sodium broth so you can control salt levels; it creates a rich, savory base without overpowering the other ingredients.
• Garnishes: Roasted pumpkin seeds, sour cream, shredded sharp cheddar, and sliced avocado add texture and creaminess—offer them family-style so everyone can garnish to taste.

Instructions

Prepare ingredients: Chop the onion and red pepper into roughly 1/2-inch pieces so they cook evenly. Mince garlic finely. Drain and rinse both cans of beans to remove excess sodium and starch, and open the tomatoes and pumpkin so everything is within reach before you begin cooking. Brown the sausage: Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 1 pound of ground spicy Italian sausage, breaking it up with a wooden spoon. Brown until there’s no pink left and you see browned bits on the bottom—about 6 to 8 minutes. Leaving those fond bits will add flavor to the next step. Sauté aromatics: Add the chopped onion and red bell pepper to the pot with the sausage and cook until softened, 5 to 7 minutes. Stir in the chopped garlic during the last minute to release its aroma without burning. Lower the heat slightly if the garlic browns too quickly. Toast the spices: Push the meat and vegetables to the side and sprinkle in 2 teaspoons ground cumin, 1 1/2 tablespoons chili powder, 1/2 teaspoon cinnamon, 1 teaspoon kosher salt, and 3/4 teaspoon ground black pepper. Toast the spices for 30 to 45 seconds in the residual oil to bloom their flavors, then stir everything together thoroughly. Add tomatoes, pumpkin, beans, and broth: Pour in two 15-ounce cans of fire-roasted tomatoes (undrained), one 15-ounce can of pumpkin puree, one 15-ounce can each of drained kidney and black beans, and 2 1/2 cups of chicken broth. Stir until the pumpkin is fully incorporated and bring the pot to a gentle simmer. Simmer and finish: Reduce heat to low and let simmer, uncovered, for 25 to 30 minutes, stirring occasionally. Check for seasoning and adjust salt and pepper to taste. The chili is ready when it has thickened slightly and the flavors are well integrated. If it’s too thick, add a splash of broth; if too thin, simmer a bit longer to concentrate.

Storage Tips

Cool the chili to room temperature for no more than two hours, then transfer it to airtight containers. Refrigerate for up to four days or portion into freezer-safe containers for up to three months. To reheat, thaw in the fridge overnight and warm on the stove over medium-low heat, stirring occasionally; add a splash of broth if it thickens too much. For single-serve reheating, the microwave works well—stir every 60 seconds for even heating. Roasted pumpkin seeds will keep their crunch best if stored separately and added right before serving.

Ingredient Substitutions

If you want to reduce the heat, use mild Italian sausage or substitute ground turkey Italian-style sausage. For a vegetarian version, replace the sausage with a smoked tempeh crumble or extra-firm tofu browned with smoked paprika and a little soy sauce for umami. Swap chicken broth for vegetable broth to keep it meat-free. If you prefer less sweetness, reduce the pumpkin to 8 ounces and replace the remainder with an additional 8 ounces of fire-roasted tomatoes or tomato sauce. For a creamier finish, stir in a dollop of sour cream or Greek yogurt just before serving.

Serving Suggestions

Ladle the chili into wide bowls and offer garnishes family-style: roasted pumpkin seeds for crunch, a spoonful of sour cream or Greek yogurt for cool contrast, shredded sharp cheddar for richness, and diced avocado for a silky finish. Serve with warm cornbread or toasted sourdough to sop up the broth. For a lighter meal, top a baked sweet potato with a ladle of chili and a sprinkle of cilantro for color and brightness.

Cultural Background

Chili has deep roots in American comfort food traditions, particularly in the Southwest, and has evolved into countless regional variations. This version borrows the smoky and spicy profile of classic chili but incorporates pumpkin—a Fall staple in many North American kitchens—to add body and seasonal character. Cinnamon is a subtle nod to aromatic spice blends used in some regional chili interpretations, where warm spices round and deepen chili’s heat.

Seasonal Adaptations

In summer, lighten this dish by using fresh roasted tomatoes and switching to a leaner sausage or grilled chicken. For winter, increase the cinnamon to 3/4 teaspoon and add a tablespoon of molasses for depth. Around Thanksgiving, serve alongside roasted root vegetables and add chopped fresh sage to echo holiday flavors. Pumpkin puree also pairs beautifully with a splash of apple cider vinegar at the end for a bright finishing note.

Meal Prep Tips

Double the batch and freeze individual portions for quick lunches. Use shallow containers for rapid cooling before refrigerating. Portion out garnishes separately to maintain freshness—pumpkin seeds in a small jar, shredded cheese in a resealable bag, and avocado sliced fresh when serving. Label containers with reheating instructions and date to keep track of freshness.

This pumpkin chili is the kind of recipe that invites experimentation while remaining reliably comforting. Once you try it, you’ll find a few personal tweaks that make it uniquely yours—whether that’s dialing the heat up, shaking in a splash of maple syrup, or swapping the sausage to suit your table. Enjoy the process and the warmth it brings to your kitchen and table.