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–+ servings
Pumpkin Chili

Comforting Pumpkin Chili: A Cozy Fall Favorite!

This Pumpkin Chili combines creamy pumpkin puree and spicy Italian sausage for a warm, comforting dish perfect for fall.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Adds richness and helps sauté other ingredients.
  • 1 pound Ground Spicy Italian Sausage Can substitute with turkey sausage or a plant-based alternative.
  • 1 Onion Enhances the flavor base with sweetness and aroma.
  • 1 Red Bell Pepper Green bell pepper can be used as a substitute.
  • 4 Garlic Cloves Use fresh garlic for the best results.
For the Spices
  • 1 teaspoon Ground Cumin Can replace with coriander if needed.
  • 2 tablespoons Chili Powder Adapt spiciness to your preference.
  • 1 teaspoon Kosher Salt Adjust according to preference.
  • 1 teaspoon Ground Black Pepper Adjust according to preference.
  • 1 teaspoon Ground Cinnamon Adds subtle warmth and enhances the flavor of pumpkin.
For the Chili Mix
  • 2 cans Fire-Roasted Tomatoes Regular canned tomatoes can be swapped if unavailable.
  • 1 can Kidney Beans Can use pinto or black beans instead.
  • 1 can Black Beans Can replace with additional kidney beans if needed.
  • 1 can Pumpkin Puree Opt for homemade puree if desired.
  • 2.5 cups Chicken Broth Substitute with vegetable broth for a vegetarian version.

Equipment

  • large Dutch oven

Method
 

Step-by-Step Instructions for Pumpkin Chili
  1. In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat for about 2 minutes until shimmering.
  2. Add 1 pound of ground spicy Italian sausage, breaking it up with a spatula. Cook for about 8–10 minutes, until nicely browned, then transfer to a plate and set aside.
  3. With the remaining oil in the pot, add 1 diced onion and 1 chopped red bell pepper. Sauté for 10–12 minutes until the onion is translucent.
  4. Add 4 minced garlic cloves, 1 teaspoon of ground cumin, 2 tablespoons of chili powder, and a pinch of kosher salt and pepper. Stir and cook for 30 seconds.
  5. Incorporate 2 cans of fire-roasted tomatoes, 1 can each of kidney beans and black beans, and 1 can of pumpkin puree. Pour in 2.5 cups of chicken broth and return the reserved sausage.
  6. Increase the heat and bring the chili to a boil, then reduce to medium-low and simmer uncovered for about 20 minutes.
  7. Taste and adjust seasoning if necessary; serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 7gVitamin A: 5000IUVitamin C: 20mgCalcium: 80mgIron: 3.5mg

Notes

Simmering the chili allows all the flavors to meld beautifully. Store in an airtight container for up to 3 days or freeze for longer storage.

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