This Pumpkin Chili has been a fall and winter favorite in my kitchen for years. I first combined savory spicy Italian sausage with pumpkin puree during a chilly October evening when I wanted something that felt both hearty and a little unexpected. The first spoonful was a revelation: the pumpkin adds a gentle sweetness and silky body, while the fire-roasted tomatoes and spices keep the bowl bright and satisfying. It’s the kind of dish that fills the house with an inviting aroma and draws everyone to the table.

I discovered this version when experimenting with pantry staples and a leftover can of pumpkin puree after making pies. The trick was using fire-roasted tomatoes for smoky brightness and a touch of cinnamon to echo autumnal notes without making it taste like dessert. Family and friends have consistently loved this combination — it’s become my go-to for potlucks and weeknight comfort meals because it’s quick, forgiving, and keeps well for leftovers.

Ingredients

• Olive oil (1 tablespoon): Use extra-virgin olive oil for sautéing; it helps develop a caramelized base on the vegetables. I often use California or Spanish varieties for a bright finish.
• Spicy Italian sausage (1 pound): Choose a good-quality link such as Johnsonville or Aidells; remove casings if necessary. The sausage provides fat, seasoning, and meaty texture — opt for pork or turkey sausage depending on preference.
• Onion (1 medium, chopped): Yellow onion gives sweet, savory backbone when cooked slowly — chop into 1/2-inch pieces for even softening.
• Red bell pepper (1, chopped): Adds sweetness and color; remove seeds and slice to match the onion size so they soften together.
• Garlic (3 cloves, chopped): Fresh garlic is crucial — add at the end of the sauté so it doesn’t burn and turns aromatic.
• Ground cumin (2 teaspoons) and chili powder (1 1/2 tablespoons): These are the core spice notes. Use a fresh jar of cumin and a smoky or ancho-forward chili powder if possible.
• Salt & pepper: 1 teaspoon kosher salt and 3/4 teaspoon ground black pepper as a starting point; always taste and adjust.
• Ground cinnamon (1/2 teaspoon): A subtle warm note that enhances the pumpkin and tomato without making the dish sweet.
• Fire-roasted tomatoes (2 15-oz. cans, not drained): Muir Glen or any good-quality brand adds brightness and light char; the juices create a spicy-tomato broth.
• Kidney beans (1 15-oz. can, drained and rinsed) & black beans (1 15-oz. can, drained and rinsed): Canned beans keep things easy; rinsing removes excess sodium.
• Pumpkin puree (1 15-oz. can): Use pure pumpkin (like Libby's) rather than pumpkin pie filling to avoid added sugar and spices.
• Chicken broth (2 1/2 cups): Low-sodium is best — you can top up with water if you prefer a lighter broth.
• Garnishes: Roasted pumpkin seeds, sour cream, shredded sharp cheddar, avocado — all optional but highly recommended for texture and contrast.

Instructions

Heat the oil and brown the sausage:Warm 1 tablespoon olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute. Add 1 pound spicy Italian sausage, breaking it up with a wooden spoon. Cook 8–10 minutes until the meat is well browned and no longer pink (internal temperature ~160°F). Use a slotted spoon to transfer the sausage to a paper towel–lined plate to drain excess fat. Sauté the vegetables:In the same pot, reduce heat to medium and add the chopped onion and red bell pepper. Cook 10–12 minutes, stirring occasionally, until softened and edges begin to caramelize — this develops sweetness. If the pan is dry, add a splash more oil or a tablespoon of water to prevent sticking. Bloom the spices and garlic:Add the chopped garlic, 2 teaspoons ground cumin, 1 1/2 tablespoons chili powder, 1 teaspoon kosher salt, 3/4 teaspoon ground black pepper, and 1/2 teaspoon ground cinnamon. Cook 30 seconds while stirring — this releases the volatile oils in the spices and deepens the flavor base. Combine beans, pumpkin, tomatoes, broth, and meat:Stir in two 15-oz. cans fire-roasted tomatoes (undrained), drained kidney beans, drained black beans, one 15-oz. can pumpkin puree, 2 1/2 cups chicken broth, and the browned sausage. Scrape the bottom of the pot to loosen any browned bits (fond) — they add savory complexity. Simmer to meld flavors:Bring to a gentle boil over medium-high heat, then reduce heat to medium-low. Cover and simmer 20 minutes, stirring occasionally so nothing sticks. The pumpkin will thicken the broth; if it becomes too thick, add up to 1/2 cup more broth or water and stir to adjust consistency. Taste and finish:Taste and adjust seasoning with salt and pepper. If you want more brightness, squeeze a little lemon juice or add a teaspoon of apple cider vinegar to lift the flavors. Serve hot with garnishes such as sour cream, shredded sharp cheddar, diced avocado, and roasted pumpkin seeds for crunch.

Storage Tips

Transfer cooled leftovers into shallow airtight containers and refrigerate within two hours of cooking. This chili will keep in the fridge for 3–4 days; for longer storage, freeze in freezer-safe containers or heavy-duty zip-top bags for up to 3 months. Thaw in the refrigerator overnight before reheating. Reheat gently on the stovetop over medium-low, stirring occasionally and adding a splash of broth or water if it seems thick. For single portions, reheat in the microwave in 1-minute intervals, stirring in between to ensure even heating.

Ingredient Substitutions

If you prefer to skip pork, use 1 pound ground turkey Italian sausage or crumbled plant-based sausage for a vegetarian twist (omit cheddar and sour cream for vegan). Swap chicken broth for vegetable broth to keep it meat-free. If you don’t have fire-roasted tomatoes, use plain diced tomatoes and add 1 teaspoon smoked paprika for that charred note. For lower sodium, rinse canned beans thoroughly and choose low-sodium broth and tomatoes. You can replace kidney or black beans with pinto or cannellini beans in a 1:1 ratio without changing texture dramatically.

Serving Suggestions

Serve hot with bowls of garnishes so guests can customize: sour cream and shredded sharp cheddar add richness, diced avocado contributes creaminess and brightness, and roasted pumpkin seeds bring a toasty crunch. Accompany with warm cornbread, crusty bread, or tortilla chips for scooping. For a lighter meal, serve over baby kale or butter lettuce. Pair with a crisp autumn salad of arugula, toasted walnuts, and dried cranberries dressed in a simple vinaigrette to balance the hearty flavors.

Cultural Background

This recipe blends American chili traditions with autumn harvest flavors. Classic chili often centers on meat, tomatoes, and chili spices; adding pumpkin harkens to regional cooks who use seasonal squash to enrich texture and nutrition. The use of fire-roasted tomatoes nods to Southwestern influences while cinnamon provides a faint Middle Eastern or North African warmth that complements the pumpkin. The result is a fusion that feels both familiar and slightly novel — a perfect example of how home cooks adapt pantry ingredients to seasonal availability.

Meal Prep Tips

For batch cooking, double the recipe and cool quickly before refrigerating. Portion into individual microwave-safe containers for easy lunches. If freezing, leave a half-inch of headspace in containers to allow expansion. When reheating, stir in a splash of broth to revive silky texture and finish with fresh garnishes to lift the flavor. You can also cook the base a day ahead and add beans and pumpkin right before serving to maintain bean texture if you prefer them firmer.

There’s a quiet joy in serving a pot of chili that tastes like it’s been simmering all afternoon even when you made it in under an hour. Share it with friends, keep it simple on weeknights, or make it the centerpiece of a chilly weekend — the pumpkin adds warmth and comfort that always brings people back for seconds.