Pumpkin Chili Cozy Fall

This Pumpkin Chili brings the hearty satisfaction of classic chili with a subtle seasonal twist. The pumpkin puree lends a smooth texture and gentle sweetness that balances the spicy kick from Italian sausage and the smoky warmth of chili powder. It’s perfect for chilly nights or fall get‑togethers, filling your kitchen with inviting aromas and your bowl with cozy comfort. Whether you’re planning a Halloween party or craving a warming meal, this recipe delivers a delicious one—pot dinner everyone will enjoy.

I first made this chili on a blustery October evening and was surprised how well the pumpkin worked in a savory dish. Now it’s a fall regular that my family looks forward to because of the unique balance of spice and subtle sweetness.

Ingredients

• Olive oil: to sauté which adds a fruity base note use extra virgin for the best flavor
• Ground spicy Italian sausage: for warmth and depth pick a quality brand with good seasoning for best taste
• Onion and red bell pepper: provide sweetness and texture look for firm and glossy vegetables
• Garlic cloves: add essential pungency fresh is best for aroma and flavor
• Ground cumin chili powder and cinnamon: for a layered spice profile fresh spices will make a big difference so check your pantry freshness
• Kosher salt and black pepper: to season and enhance flavors adjust to taste
• Fire‑roasted tomatoes: add smoky brightness quality canned tomatoes really matter here
• Kidney beans and black beans: bring protein and creaminess rinse and drain well to avoid excess salt
• Pumpkin puree: gives body and subtle earthiness select pumpkin puree labeled for cooking not pie filling to avoid added sugars
• Chicken broth: ties everything together low sodium options allow better control of salt levels
• Garnishes: roasted pumpkin seeds sour cream shredded sharp cheddar and avocado provide texture and flavor contrasts

Instructions

Sauté the Sausage:

In a large Dutch oven gently heat olive oil over medium heat until shimmering. Add the ground spicy Italian sausage and cook while breaking it up into small pieces with a wooden spoon. Continue until browned and cooked through about eight to ten minutes. Remove the sausage carefully with a slotted spoon and set aside on a paper towel lined plate to drain excess fat.

Cook the Vegetables:

Using the same pot with the flavorful drippings add the chopped onion and red bell pepper. Stir them into the oil and cook over medium heat for ten to twelve minutes until softened and slightly caramelized. This step builds the base flavor by developing natural sweetness.

Bloom the Spices:

Add the chopped garlic ground cumin chili powder kosher salt ground black pepper and cinnamon directly into the pot. Stir constantly and cook for about thirty seconds. This technique awakens the spices releasing their full aroma and depth without burning.

Combine the Main Ingredients:

Pour in the fire‑roasted tomatoes with their juices drained and rinsed kidney beans and black beans pumpkin puree chicken broth and the browned sausage. Stir gently but thoroughly to bring all the ingredients together for a rich and uniform mixture.

Simmer the Chili:

Bring the chili to a boil over medium—high heat. Then reduce the heat to medium—low and cover the pot. Let it simmer for twenty minutes stirring occasionally to prevent sticking and to help the flavors meld and develop fully.

Taste and Adjust Seasoning:

After simmering taste the chili and add more kosher salt or black pepper if needed. This step ensures the seasoning is balanced and the flavors are fully realized before serving.

Serve and Garnish:

Ladle the hot chili into bowls and top with your favorite garnishes such as sour cream shredded sharp cheddar cheese sliced avocado and roasted pumpkin seeds for texture and complementary flavor layers.

One of my favorite parts of this chili is the pumpkin puree. It quietly blends in to provide a silky texture without overwhelming the classic chili flavor. At a family dinner a relative who swore off pumpkin loved this dish and asked for seconds proving it’s a crowd‑pleaser even for the skeptical.

Storage Tips

Pumpkin chili keeps well in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop over low heat stirring occasionally to prevent scorching. It also freezes well—portion into freezer‑safe containers and store for up to three months. Thaw overnight in the fridge before reheating for best texture and flavor.

Ingredient Substitutions

Swap spicy Italian sausage for ground turkey or chicken for a leaner option that still adds protein and flavor. Use vegetable broth and replace sausage with extra beans or a plant based meat alternative to make a vegetarian or vegan version. Feel free to swap kidney and black beans for pinto navy or cannellini beans depending on what you have on hand. If you cannot find fire‑roasted tomatoes regular canned tomatoes work you might want to add a teaspoon of smoked paprika for the smoky note.

Serving Suggestions

Serve this chili with cornbread or over creamy polenta for a warm comforting meal. A side of tortilla chips or steamed rice also makes an excellent base for soaking up the flavorful sauce. Add freshness and crunch with a simple chopped cilantro garnish or lime wedges for a citrusy brightness. For a festive presentation consider serving the chili in hollowed‑out mini pumpkins or small bread bowls at a fall gathering.

This pumpkin chili is a cozy crowd‑pleasing fall dish that balances spice and sweetness. It’s excellent for meal prep and feeds a crowd.

Common Questions About Recipes

→ What makes pumpkin a good addition to chili?

Pumpkin adds natural sweetness and a smooth, creamy texture that thickens the chili without overpowering the savory flavors.

→ Can I make this chili vegetarian?

Yes, simply omit the Italian sausage and use extra beans or a plant-based protein. Use vegetable broth instead of chicken broth.

→ How do the spices enhance the dish?

Chili powder, cumin, and cinnamon create a well-rounded, warming flavor profile that balances the sweetness of pumpkin and the richness of sausage.

→ What are some good serving suggestions?

Serve with cornbread, over rice, or topped with shredded cheddar, sour cream, avocado, and roasted pumpkin seeds for added texture.

→ Can I prepare this chili ahead of time?

Absolutely, the flavors deepen when reheated, making it perfect for meal prep and leftovers. It also freezes well.