Pumpkin Chili with Spicy Italian Sausage and Bean Medley Recipe

Introduction

This hearty Pumpkin Chili is a delicious twist on a classic comfort food, blending savory Italian sausage with creamy pumpkin puree and warming spices. Perfect for cooler days, it offers rich flavors and a satisfying meal that’s easy to prepare.

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 ½ tbsp chili powder
• 1 tsp kosher salt, plus more to taste
• ¾ tsp ground black pepper, plus more to taste
• ½ 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 ½ cups chicken broth
• Garnishes: roasted pumpkin seeds, sour cream, shredded sharp cheddar cheese, avocado

Instructions

1. Step 1: In a large Dutch oven, heat the olive oil over medium heat.
2. Step 2: Add the Italian sausage and cook for 8–10 minutes, breaking it into pieces, until browned and cooked through. Use a slotted spoon to remove it and set aside on a paper towel-lined plate.
3. Step 3: In the same pot, add the chopped onion and bell pepper. Cook for 10–12 minutes until softened.
4. Step 4: Stir in garlic, cumin, chili powder, salt, black pepper, and cinnamon. Cook for 30 seconds to bloom the spices.
5. Step 5: Add the tomatoes, kidney beans, black beans, pumpkin puree, chicken broth, and browned sausage. Stir to combine.
6. Step 6: Bring to a boil over medium-high heat. Reduce to medium-low, cover, and let simmer for 20 minutes, stirring occasionally.
7. Step 7: Taste and adjust salt and pepper as needed.
8. Step 8: Serve hot with garnishes like sour cream, cheddar cheese, avocado, and pumpkin seeds.

Tips & Variations

• For a milder chili, use sweet Italian sausage instead of spicy.
• Add a diced jalapeño with the bell pepper for extra heat.
• Substitute ground turkey for sausage for a leaner option.
• Use vegetable broth instead of chicken broth to make it vegetarian-friendly (skip the sausage or replace with plant-based sausage).
• Garnish with fresh cilantro or green onions for added freshness.

Storage

Store leftover pumpkin chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stovetop over medium heat or microwave until heated through, stirring occasionally. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but you will need to cook and mash the fresh pumpkin first. Use about the same amount (15 ounces) of cooked pumpkin as a substitute for the canned puree.

Is this recipe very spicy?

This chili has a moderate heat level from the spicy Italian sausage and chili powder. You can adjust the spice by using mild sausage or reducing the chili powder to suit your taste.

Pumpkin Chili with Spicy Italian Sausage and Bean Medley Recipe

Print Recipe

★★★★★

4.8 from 122 reviews

This hearty Pumpkin Chili combines the warm spices of chili powder and cumin with the unique sweetness of pumpkin puree, creating a rich and comforting dish. Featuring spicy Italian sausage and a blend of beans, vegetables, and fire-roasted tomatoes, this chili is perfect for cozy dinners and garnished with roasted pumpkin seeds, sour cream, cheddar cheese, and avocado for added texture and flavor.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main 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 ½ tbsp chili powder
• 1 tsp kosher salt, plus more to taste
• ¾ tsp ground black pepper, plus more to taste
• ½ 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 ½ cups chicken broth

Garnishes

• Roasted pumpkin seeds
• Sour cream
• Shredded sharp cheddar cheese
• Avocado

Instructions

1. Heat Olive Oil: In a large Dutch oven, heat the olive oil over medium heat to prepare for cooking the sausage and vegetables.
2. Cook Sausage: Add the ground spicy Italian sausage to the pot and cook for 8–10 minutes, breaking it into pieces with a spoon until browned and fully cooked. Remove the sausage with a slotted spoon and set aside on a paper towel-lined plate to drain excess fat.
3. Sauté Vegetables: In the same pot, add the chopped onion and red bell pepper. Cook for 10–12 minutes until the vegetables are softened and translucent, stirring occasionally to prevent sticking.
4. Add Spices and Garlic: Stir in the chopped garlic, ground cumin, chili powder, kosher salt, black pepper, and ground cinnamon. Cook for about 30 seconds to bloom and release the flavors of the spices.
5. Add Liquids and Main Ingredients: Pour in the fire-roasted tomatoes (with their juice), kidney beans, black beans, pumpkin puree, chicken broth, and browned sausage. Stir well to combine all ingredients evenly in the pot.
6. Simmer Chili: Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover the pot, and let the chili simmer for 20 minutes, stirring occasionally to prevent sticking and allow flavors to meld.
7. Season to Taste: After simmering, taste the chili and adjust the salt and black pepper as needed to suit your preference.
8. Serve with Garnishes: Serve the pumpkin chili hot, topped with optional garnishes such as roasted pumpkin seeds, sour cream, shredded sharp cheddar cheese, and slices of avocado for added creaminess and texture.

Notes

• For a vegetarian version, substitute the Italian sausage with plant-based sausage or additional beans and vegetables.
• Adjust the chili powder depending on your heat preference; reduce it for a milder chili or add more for a spicier kick.
• Using fire-roasted tomatoes adds a smoky depth; regular diced tomatoes can be used as a substitute.
• Letting the chili simmer longer (up to an hour) can deepen the flavors even further.
• Leftovers taste great and can be refrigerated for up to 4 days or frozen for up to 3 months.

Keywords: pumpkin chili, spicy sausage chili, fall recipe, comforting chili, fire-roasted tomatoes chili, pumpkin puree recipe