
A cozy, savory chili that blends spicy Italian sausage with creamy pumpkin for a fall-forward, crowd-pleasing bowl topped with roasted pepitas and sharp cheddar.

When I served this to a group of friends at a casual fall gathering, even the people who initially hesitated at the idea of pumpkin in chili went back for seconds. The balance of spice, smoke, and sweet-vegetal richness makes it both comforting and a little unexpected—in the best way.
My favorite thing about this pot is how versatile it is: the pumpkin keeps it comforting and creamy while the sausage and fire-roasted tomatoes ensure it never tastes like a smooth fall soup. It’s the kind of dish that sparks conversation at the table because people notice the familiar chili notes with a pleasantly surprising pumpkin twist.
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.
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.
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.
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.
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.
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.
Rinse canned beans thoroughly to reduce sodium and prevent a cloudy broth.
Toast spices briefly in the pot to release essential oils and deepen flavor.
Brown the sausage well to develop fond that adds richness to the final dish.
Adjust pumpkin quantity to control creaminess: use half for a lighter texture, or the full can for a thicker chili.
Store garnishes separately to preserve texture—add pepitas and avocado just before serving.
This nourishing hearty pumpkin chili with spicy italian sausage recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Hearty Pumpkin Chili with Spicy Italian Sausage recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Chop the onion and red pepper into roughly 1/2-inch pieces, mince the garlic, drain and rinse both cans of beans, and open the tomatoes and pumpkin so everything is ready before you start cooking.
Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add 1 pound ground spicy Italian sausage and brown, breaking up with a spoon, until no pink remains and browned bits form, about 6 to 8 minutes.
Add chopped onion and red bell pepper to the pot and cook until softened, about 5 to 7 minutes. Stir in minced garlic for the last minute to avoid burning and to release aroma.
Push meat and vegetables to the side, add 2 teaspoons ground cumin, 1 1/2 tablespoons chili powder, 1/2 teaspoon cinnamon, 1 teaspoon kosher salt and 3/4 teaspoon black pepper. Toast for 30 to 45 seconds, then stir to coat everything evenly.
Stir in two 15-ounce cans fire-roasted tomatoes (undrained), one 15-ounce can pumpkin puree, both drained cans of beans, and 2 1/2 cups chicken broth. Bring to a simmer, reduce heat to low, and cook uncovered for 25 to 30 minutes, stirring occasionally, until thickened.
Taste and adjust salt and pepper. Serve hot with garnishes such as roasted pumpkin seeds, a dollop of sour cream, shredded sharp cheddar, and sliced avocado.
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This recipe looks amazing! Can't wait to try it.
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