Pumpkin Chili Recipe

This Pumpkin Chili Recipe is a hearty and savory recipe, which is made with spicy Italian sausage and pumpkin puree. It’s the ultimate comfort food recipe, ready in about 50 minutes.

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Pumpkin Chili Recipe Ingredients

• 1 Tbsp. olive oil
• 1 lb. ground spicy Italian sausage
• 1 onion, chopped
• 1 red bell pepper, chopped
• 3 garlic cloves, chopped
• 2 tsp. ground cumin
• 1 1/2 Tbsp. chili powder
• 1 tsp. kosher salt, plus more to taste
• 3/4 tsp. ground black pepper, plus more to taste
• 1/2 tsp. ground cinnamon
• 2 (15-oz.) cans fire-roasted tomatoes, not drained
• 1 (15-oz.) can kidney beans, drained and rinsed
• 1 (15-oz.) can black beans, drained and rinsed
• 1 (15-oz.) can pumpkin puree
• 2 1/2 cups chicken broth
• Roasted pumpkin seeds, sour cream, shredded sharp cheddar cheese and avocado, for garnish, if desired

How To Make Pumpkin Chili

1. Cook the sausage: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the sausage and cook, stirring to break it into pieces, until browned and cooked through, about 8 to 10 minutes. Use a slotted spoon to transfer the sausage to a paper towel-lined plate.
2. Sauté the vegetables: Add the onion and bell pepper to the same pot. Cook over medium heat, stirring occasionally, until softened, about 10 to 12 minutes.
3. Bloom the spices: Stir in the chopped garlic, cumin, chili powder, salt, black pepper, and cinnamon. Cook, stirring constantly, for 30 seconds until the spices are very fragrant.
4. Simmer the chili: Stir in the fire-roasted tomatoes, kidney beans, black beans, pumpkin puree, chicken broth, and the cooked sausage. Bring the mixture to a boil over medium-high heat.
5. Meld the flavors: Reduce the heat to medium-low, cover the pot, and let the chili cook, stirring occasionally, for at least 20 minutes to allow the flavors to meld together.
6. Serve: Taste the chili and season with additional salt and pepper if needed. Serve hot with your favorite toppings like roasted pumpkin seeds, sour cream, shredded cheese, and avocado.

Recipe Tips

• How to adjust the spice level? This chili gets its heat from the spicy Italian sausage and chili powder. For a milder version, use sweet or mild Italian sausage. For more heat, add a pinch of cayenne pepper or a chopped jalapeño with the onions.
• Does the chili taste strongly of pumpkin? No, not at all! The pumpkin puree adds a wonderful, subtle sweetness, a rich color, and a velvety, creamy texture that makes the chili thick and hearty without a distinct pumpkin flavor.
• Can I use a different kind of meat? Yes. Ground beef, ground turkey, or ground chicken would all be excellent substitutes for the Italian sausage.
• Can I make this in a slow cooker? Absolutely. Follow steps 1-3 on the stovetop. Then, transfer the sausage and vegetable mixture to a slow cooker and add the remaining ingredients. Cook on low for 4-6 hours or on high for 2-3 hours.

What To Serve With Pumpkin Chili

This hearty chili is a meal in itself, but it’s even better with classic chili accompaniments.

• A slice of warm, buttery cornbread
• A scoop of white or brown rice
• Tortilla chips or Fritos for scooping
• A simple green salad with a light vinaigrette

How To Store Pumpkin Chili

Refrigerate: Let the chili cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 5 days. The flavors are often even better the next day! Freeze: This chili freezes beautifully. Let it cool, then portion it into freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Pumpkin Chili Nutrition Facts

• Calories: 450kcal
• Carbohydrates: 35g
• Protein: 25g
• Fat: 22g
• Saturated Fat: 8g
• Sodium: 1250mg
• Fiber: 12g
• Sugar: 10g

Nutrition information is estimated per serving and may vary based on specific ingredients and toppings used.

FAQs

Try More Recipes:

• Pumpkin Leche Flan Recipe
• Spiced Pumpkin Cut-Out Cookies Recipe
• Pumpkin Butter Recipe