
A cozy, slightly spicy pumpkin chili that balances savory Italian sausage, warm spices, and creamy pumpkin—perfect for cool nights and easy weeknight dinners.

This pumpkin chili arrived in my kitchen the way the best comfort foods do: by accident and then on repeat. I first combined canned pumpkin with chili during a blustery October week when my pantry was fuller than my grocery budget allowed. The addition of pumpkin brought an autumnal sweetness and velvety texture that softened the heat from spicy Italian sausage and chili powder, turning a simple pot into something memorable. Ever since, this bowl has been my answer to cold evenings, football nights, and any gathering that calls for warm bowls and satisfied silences.
What makes this version special is the contrast of bright fire-roasted tomatoes and deep, earthy pumpkin, finished with a hint of cinnamon that lifts the overall flavor profile. The texture is thick and stew-like but still spoonable, studded with beans and tender sausage. My family noticed it immediately: even the people who usually avoid anything labeled 'seasonal' went back for seconds, and the leftovers developed even more complexity overnight. It’s a forgiving preparation, easy to scale, and practical enough to make a double batch and freeze for later.
I first served this at a small fall gathering and watched skeptical guests fall in love bite by bite. The combination of toasted pumpkin seeds and melty cheddar became an instant favorite, and even friends who normally reach for plain chili asked for the recipe. That kind of reaction convinced me this was worth saving in our regular rotation.
My favorite thing about this chili is how it evolves: the first bowl is bold and bright, and by day two it becomes a deep, unified stew. I once made a triple batch for a college tailgate; people lined up because the aroma carried across the parking lot. It’s one of those dishes that invites sharing and stories, and the toppings table always sparks conversation.
Cool the chili to room temperature before storing to avoid condensation. Refrigerate in shallow airtight containers for up to 4 days. For longer storage, transfer to freezer-safe containers or heavy-duty freezer bags, leaving 1 inch headspace; freeze up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop over low heat, stirring occasionally, or in a microwave-safe bowl in 60-second bursts, stirring between intervals. Add a splash of broth if the texture tightens during reheating.
If you prefer less heat, swap the spicy Italian sausage for sweet Italian sausage or 1 pound ground turkey plus 1 teaspoon smoked paprika. For a vegetarian version, replace the sausage with an equal weight of diced portobello mushrooms or a plant-based ground sausage and use vegetable broth. Swap kidney beans for pinto or cannellini beans if you want a creamier profile. If you don’t have fire-roasted tomatoes, use regular canned diced tomatoes and add 1 teaspoon smoked paprika to mimic charred flavor.
Serve this chili in wide bowls with a scattering of roasted pumpkin seeds for crunch, a spoonful of sour cream to cool the heat, and shredded sharp cheddar for richness. Sliced avocado and chopped cilantro brighten the bowl, while cornbread or warm tortillas make excellent accompaniments. For a hearty dinner, spoon the chili over baked potatoes or roasted sweet potatoes. For game day, set up a topping bar so guests can tailor heat and texture to their liking.
This chili blends American chili traditions with an autumnal twist. Chili con carne has roots in Tex-Mex cuisine, and over the decades cooks have adapted it to regional tastes and seasonal ingredients. The use of pumpkin is a recent but natural evolution—pumpkin has long been used in savory preparations in North America and lends a creamy, slightly sweet body that complements the bold spices of chili. You’ll find similar pumpkin-savory pairings in Appalachian and New England fall cooking.
In fall, highlight this chili with roasted squash and toasted pepitas; in winter, add a splash of dark beer to deepen flavor and toss in chopped kale during the last 10 minutes of simmering for green color and nutrients. For spring and summer, lighten the bowl by using ground chicken or turkey and adding fresh corn and lime wedges on the side. For holiday gatherings, keep the chili warm in a slow cooker and offer a range of toppings so guests can customize their bowls.
To prepare this chili for the week, make a double batch and divide into individual microwave-safe containers for grab-and-go lunches. Store toppings separately—avocado sliced just before serving and cheese or sour cream kept chilled. Freeze family-sized portions in flat freezer bags so they stack neatly and thaw quickly. When reheating individual portions, stir in 1 tablespoon of water or broth to refresh texture and heat slowly to preserve creaminess.
At the end of a busy day, there’s nothing like a warm bowl that tastes like it was made with a little extra time and care. This pumpkin chili is forgiving, flavorful, and easy to adapt—so make it your own and enjoy the cozy seconds it brings to the table.
Brown the sausage well to develop fond, which adds depth to the finished pot.
Taste and adjust salt and heat at the end since canned tomatoes and sausage can vary in saltiness.
Let the chili rest overnight; flavors round and meld, improving the overall balance.
If the chili is too thick after chilling, stir in warm broth as you reheat to restore a proper spoonable consistency.
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 Dutch oven over medium-high heat. Add 1 pound spicy Italian sausage and break up with a spoon. Brown for 6 to 8 minutes until caramelized and cooked through. Drain excess fat if necessary.
Add 1 chopped onion and 1 chopped red bell pepper to the pot and sauté 6 to 8 minutes until softened and starting to brown. Add 3 chopped garlic cloves and cook 30 to 45 seconds until fragrant.
Lower heat to medium. Stir in 2 teaspoons ground cumin, 1 1/2 tablespoons chili powder, 1/2 teaspoon ground cinnamon, 1 teaspoon kosher salt, and 3/4 teaspoon black pepper. Cook 45 to 60 seconds to bloom the spices.
Add two 15-ounce cans fire-roasted tomatoes (undrained), one 15-ounce can kidney beans (rinsed), one 15-ounce can black beans (rinsed), one 15-ounce can pumpkin puree, and 2 1/2 cups chicken broth. Stir to combine.
Bring to a gentle boil, reduce heat, and simmer uncovered for 25 to 30 minutes until flavors meld and the mixture thickens. Adjust seasoning with salt and pepper and add a splash of broth if too thick. Serve with desired garnishes.
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This recipe looks amazing! Can't wait to try it.
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