
A cozy, slightly spicy chili that balances savory Italian sausage with the warm sweetness of pumpkin — perfect for autumn dinners and game-day gatherings.

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.
Personally, I love how this chili bridges two seasonal worlds: it tastes like autumn but feeds like comfort food. My teenager once declared it “better than the chili at the school fair,” which was high praise — and my neighbor demanded the recipe after trying it at a block party. Small experiments led to a reliable formula I keep returning to whenever I want a warming, slightly adventurous bowl.
My favorite part of this blend is how the pumpkin makes the chili feel rich without requiring cream. Leftovers often taste even better the next day because the spices have more time to marry. Once, I served this at a small neighborhood supper and everyone asked for the recipe — one friend even scooped out the pumpkin seeds and toasted them with a pinch of smoked paprika for perfect crunch. It’s the kind of dish that sparks small, delicious experiments.
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.
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.
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.
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.
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.
Brown the sausage well to develop deep savory flavor; the browned bits (fond) dissolve into the liquid and add complexity.
Rinse canned beans to reduce sodium and prevent a metallic flavor from canned liquid.
Adjust chili powder to control heat — start with less and add more after simmering.
If the chili is too thick, thin it with up to 1/2 cup additional chicken broth or water.
Make it a day ahead: flavors deepen overnight and reheating is quick.
This nourishing pumpkin chili 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 Pumpkin Chili 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.

Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Add 1 pound spicy Italian sausage and cook 8–10 minutes, breaking into pieces, until browned and cooked through. Remove with a slotted spoon and set aside on paper towels.
In the same pot, add the chopped onion and red bell pepper. Cook 10–12 minutes over medium heat until softened and beginning to caramelize, stirring occasionally.
Add 3 chopped garlic cloves, 2 teaspoons ground cumin, 1 1/2 tablespoons chili powder, 1 teaspoon kosher salt, 3/4 teaspoon black pepper, and 1/2 teaspoon cinnamon. Cook about 30 seconds, stirring, until fragrant.
Stir in two 15-ounce cans fire-roasted tomatoes (not drained), drained kidney beans, drained black beans, one 15-ounce can pumpkin puree, 2 1/2 cups chicken broth, and the browned sausage. Scrape the pot bottom to loosen browned bits.
Bring to a boil, then reduce to medium-low and cover. Simmer 20 minutes, stirring occasionally. Taste and adjust salt and pepper. Serve hot with desired garnishes.
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This recipe looks amazing! Can't wait to try it.
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