This pumpkin chili started as a late-autumn experiment to use leftover pumpkin puree and a craving for something with warmth and depth. I discovered the combination one chilly October evening when I had both a can of pumpkin and a jar of spicy Italian sausage in the fridge. Instead of making the usual lasagna or soup, I browned the sausage, added fire-roasted tomatoes and beans, and stirred in the pumpkin. The result surprised me: a silky, savory bowl with a subtle sweetness and a unique aromatic lift from cinnamon and cumin. It quickly became a staple for game nights and chilly Sundays.

What makes this dish special is the way pumpkin smooths and deepens the chili without turning it into a sweet stew. The pumpkin puree adds body and a faint nutty flavor that complements the garlicky, slightly spicy sausage and the bright acidity of fire-roasted tomatoes. Texturally, the combination of tender beans, meaty sausage, and a rich base creates a bowl that’s simultaneously hearty and approachable. Every spoonful offers a balance of smoky, spicy, and warmly spiced notes—perfect with a sprinkle of sharp cheddar and toasted pumpkin seeds.

Ingredients

• 1 tbsp olive oil: Use a good-quality extra-virgin olive oil for browning; it adds a subtle fruity base. I like California- or Spanish-made brands for reliable flavor.
• 1 lb ground spicy Italian sausage: Choose a high-quality sausage—pork-based for richness. If you prefer less heat, pick mild Italian sausage or remove some of the casings before cooking.
• 1 onion, chopped: Yellow onion works best for its balance of sweetness and savory depth. Finely dice for faster softening.
• 1 red bell pepper, chopped: Adds sweetness and color—seed and core it well, then chop into 1/2-inch pieces for even cooking.
• 3 garlic cloves, chopped: Fresh garlic gives the best aromatic punch; press or finely mince for even dispersal through the chili.
• 2 tsp ground cumin: Toasted cumin enhances warmth—measure and add with the other spices to bloom in the oil briefly.
• 1 1/2 tbsp chili powder: Use your favorite blend; a smoked chili powder will deepen the flavor.
• 1 tsp kosher salt, plus more to taste: Kosher salt gives cleaner seasoning—adjust after simmering.
• 3/4 tsp ground black pepper: Freshly ground for best aroma.
• 1/2 tsp ground cinnamon: A small amount heightens the savory profile without making the dish sweet—don’t skip it.
• 2 (15-oz.) cans fire-roasted tomatoes, not drained: The charred tomato flavor is essential for smoky depth; use good-quality cans.
• 1 (15-oz.) can kidney beans, drained and rinsed: Rinsing removes excess sodium and preserves the chili’s texture.
• 1 (15-oz.) can black beans, drained and rinsed: Adds creaminess and color contrast—pat them dry to avoid watering down the pot.
• 1 (15-oz.) can pumpkin puree: Not pumpkin pie mix—pure pumpkin adds body and an earthy tone.
• 2 1/2 cups chicken broth: Use low-sodium broth so you can control salt; vegetable broth works for a lighter flavor.
• Garnishes: Roasted pumpkin seeds, sour cream, shredded sharp cheddar, sliced avocado—each adds texture and bright or creamy notes.

Instructions

Brown the sausage: In a large Dutch oven, heat the olive oil over medium heat until shimmering. Add the ground spicy Italian sausage and cook for 8–10 minutes, breaking it into pieces with a wooden spoon. Brown until no pink remains and the edges are caramelized. Use a slotted spoon to transfer the sausage to a paper towel-lined plate to drain while you cook the vegetables. Browning creates Maillard flavors that build the chili's savory backbone. Sauté the vegetables: In the same pot, add the chopped onion and red bell pepper. If the pan looks dry, add a splash more oil. Cook for 10–12 minutes over medium heat, stirring occasionally, until the onion is soft, translucent, and beginning to brown at the edges. Softening the vegetables slowly extracts sweetness and layers the flavor. Bloom the spices: Stir in the chopped garlic, ground cumin, chili powder, kosher salt, black pepper, and ground cinnamon. Cook for about 30 seconds, stirring constantly, until the mixture becomes fragrant. This brief step blooms the spices in the hot oil, releasing essential oils and intensifying their taste. Combine the base: Add the fire-roasted tomatoes (with juices), kidney beans, black beans, pumpkin puree, chicken broth, and the reserved browned sausage. Stir thoroughly to combine, scraping up any browned bits from the bottom of the pot—those are flavor gold. Simmer and finish: Bring the chili to a boil over medium-high heat, then reduce to medium-low. Cover and let simmer for 20 minutes, stirring occasionally to prevent sticking. After simmering, taste and adjust salt and pepper to your liking. If the chili is too thick, add a splash more broth; if too thin, simmer uncovered for a few minutes to reduce.

Storage Tips

Allow the chili to cool slightly before storing. For refrigeration, divide into shallow airtight containers to cool quickly and keep it fresh for up to 4 days. For longer storage, freeze in freezer-safe containers or resealable bags with as much air removed as possible; it will keep well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove over low heat, adding a splash of broth if the texture seems dense. Reheat in portions for quick lunches or freeze single-serving sizes for an easy grab-and-go meal.

Ingredient Substitutions

If you don’t have spicy Italian sausage, use mild sausage and add 1/2 to 1 teaspoon crushed red pepper or a diced jalapeño to achieve heat. For a vegetarian version, replace sausage with a smoked tempeh crumble or diced portobello and use vegetable broth—add 1 teaspoon smoked paprika to replicate smoky depth. Swap kidney beans or black beans for pinto or cannellini; note that white beans will give a creamier appearance. If you’re avoiding pumpkin, sweet potato puree is a good stand-in but expect a slightly sweeter flavor.

Serving Suggestions

Serve hot bowls topped with a dollop of sour cream, shredded sharp cheddar, sliced avocado, and a sprinkle of roasted pumpkin seeds for crunch. Offer lime wedges on the side to brighten the dish, or serve over a scoop of steamed rice for a heartier plate. Cornbread, crusty bread, or simple quinoa pairs well; garnish with chopped fresh cilantro or thinly sliced scallions for a fresh finish. For gatherings, set up a toppings bar so guests can customize their bowls.

Cultural Background

This recipe is a modern American fusion that nods to traditional chili while incorporating seasonal fall elements. Chili itself has deep roots in Southwestern cuisine and Tex-Mex traditions, but home cooks frequently adapt it with local ingredients. The use of pumpkin reflects the seasonal harvest mentality and the long-standing American practice of integrating squash into savory dishes—a technique seen in many regional comfort foods across the country.

Seasonal Adaptations

In late autumn, use freshly roasted pumpkin for an intense, caramelized flavor—roast cubes at 425°F until tender, then puree. In winter, add a splash of apple cider for brightness; spring and summer versions can use fire-roasted tomatoes with fresh roasted corn added at the end. For holiday gatherings, serve the chili in hollowed-out mini pumpkins as novelty bowls for a festive presentation.

Meal Prep Tips

Make a double batch on the weekend and portion into lunch-size containers for easy reheating. If you’re prepping for the week, keep toppings separate in small containers to preserve textures. To reheat without losing thickness, simmer gently and stir in a tablespoon of pumpkin puree or broth as needed. Label frozen portions with the date—this ensures you use the oldest batches first and maintain peak flavor.

This pumpkin chili combines practicality and seasonal comfort; it’s reliably delicious, adaptable, and warming—perfect for sharing with friends and family on crisp nights.