Pumpkin Chili with Sausage

Name: Pumpkin Chili with Sausage
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 pound ground spicy Italian sausage; 1 medium onion, chopped; 1 medium red bell pepper, chopped; 3 garlic cloves, chopped; 2 teaspoons ground cumin; 1 1/2 tablespoons chili powder; 1 teaspoon kosher salt, plus more to taste; 3/4 teaspoon ground black pepper, plus more to taste; 2 cans (15 ounces each) fire-roasted tomatoes, not drained; 1 can (15 ounces) kidney beans, drained and rinsed; 1 can (15 ounces) black beans, drained and rinsed; 1 can (15 ounces) pumpkin puree; 2 1/2 cups chicken broth

Recipe by Sam Rivera · Updated October 2025

Pork Soup & Stew

There's something magical about a simmering pot of pumpkin chili with sausage on a crisp fall evening-it fills the house with warmth and the kind of aroma that has everyone gathering around the table before the pot even hits the stove. Home cooks love this dish for its hearty, comforting layers of flavor, balancing the smoky punch of spicy sausage with the earthy sweetness of pumpkin. Perfect for game days, cozy family dinners, or meal prep, this chili tastes even better the next day. The pumpkin puree adds a velvety depth that's hard to resist, making it irresistibly creamy without a drop of cream.

What Makes This Recipe Special

Uses fire-roasted tomatoes straight from the can to infuse the chili with deep, caramelized smokiness.
Spicy Italian sausage brings bold, unapologetic heat-no need for extra hot sauce or chili flakes.
Pumpkin puree thickens the chili naturally while adding a subtle, autumnal sweetness that rounds out the spice.
Simmered in a Dutch oven for even heat distribution, letting the ingredients meld together slowly for maximum flavor.

⏱ 60 mins

American

Servings 370

Ingredients

1 tablespoonolive oil

1 poundground spicy Italian sausage

1 mediumonion, chopped

1 mediumred bell pepper, chopped

3 garliccloves, chopped

2 teaspoonsground cumin

1 1/2 tablespoonschili powder

1 teaspoonkosher salt, plus more to taste

3/4 teaspoonground black pepper, plus more to taste

2 cans(15 ounces each) fire-roasted tomatoes, not drained

1 can(15 ounces) kidney beans, drained and rinsed

1 can(15 ounces) black beans, drained and rinsed

1 can(15 ounces) pumpkin puree

2 1/2 cupschicken broth

Nutrition

500 caloriesCalories

Per serving · Values are estimates

Instructions

In a large Dutch oven, heat olive oil over medium heat.

Add ground spicy Italian sausage and cook for 8 to 10 minutes, breaking into pieces with a spoon, until browned and cooked throughout. Remove sausage from the pot with a slotted spoon and drain on a paper towel-lined plate.

In the same Dutch oven, add chopped onion and red bell pepper. Cook for 10 to 12 minutes, stirring occasionally, until softened.

Stir in chopped garlic, ground cumin, chili powder, kosher salt, and black pepper. Cook for 30 seconds to allow spices to bloom and become fragrant.

Add fire-roasted tomatoes with their juices, kidney beans, black beans, pumpkin puree, chicken broth, and the reserved browned sausage. Mix thoroughly to incorporate all components.

Bring mixture to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer for 20 minutes, stirring occasionally.

Taste and adjust the seasoning with additional salt and black pepper as desired. Serve hot with optional garnishes such as sour cream, shredded cheddar cheese, avocado slices, or roasted pumpkin seeds.

Essential Tips

Sausage texture matters

Break the sausage into irregular, chunky pieces while browning instead of crumbling it completely. This creates more surface area for caramelization and gives the chili a satisfying meaty bite rather than a uniform texture.

Bloom the spices

Cook the cumin, chili powder, salt, and pepper for a full 30 seconds after adding garlic. This step unlocks their aromatic oils and prevents the chili from tasting flat or one-dimensional.

Stir frequently during simmer

While the chili simmers, stir every 5-7 minutes to prevent sticking and ensure the pumpkin puree integrates smoothly without forming lumps.

Taste before adjusting salt

Kidney and black beans, plus fire-roasted tomatoes, already contribute saltiness. Wait until the chili has simmered for at least 15 minutes before adding more salt-it often doesn't need as much as you anticipate.

Use full-fat pumpkin puree

Low-fat pumpkin puree can turn watery under heat. Full-fat versions maintain a richer, creamier consistency and help the chili cling to the spoon beautifully.

Smart Swaps & Variations

Milder version Swap the spicy Italian sausage for sweet Italian sausage and reduce the chili powder to 1 tablespoon to tone down the heat.

Vegetarian twist Replace sausage with crumbled tempeh or extra-firm tofu sautéed with olive oil and smoked paprika for a plant-based protein boost.

Creamy coconut-pumpkin Add ½ cup full-fat coconut milk at the end of simmering for a velvety, dairy-free finish that complements the pumpkin beautifully.

White bean swap Use cannellini or great northern beans instead of kidney and black beans for a lighter, nuttier flavor profile.

What to Serve With This

Warm crusty sourdough bread or cornbread for dipping and soaking up every last bit of chili.
A cool, tangy side of lime and cilantro coleslaw to cut through the richness.
A frosty glass of Mexican lager or iced hibiscus tea for a refreshing contrast.
Topped with crumbled cotija cheese, sliced radishes, and a dollop of sour cream for a vibrant finish.

Storage & Reheating

Storage

Store chili in an airtight container in the refrigerator for up to 5 days. The flavors deepen over time, making it even more delicious the next day.

Reheating

Reheat gently over low heat on the stovetop, stirring frequently to prevent scorching. If the chili is too thick, stir in a splash of broth or water to restore its saucy consistency.

Expert Chef Tips

Toast your spices in a dry skillet for 1-2 minutes before adding them to the pot. This enhances their aroma and adds a subtle, nutty depth that elevates the entire dish.
Use homemade or high-quality chicken broth for a cleaner, more nuanced flavor. Avoid bouillon cubes, which can make the chili taste overly salty or artificial.
Finish with a splash of apple cider vinegar or lime juice just before serving. This brightens the dish and balances the richness of the sausage and pumpkin perfectly.

Equipment You’ll Need

Large Dutch oven or heavy-bottomed pot (5-6 quarts)
Wooden spoon or spatula for stirring
Sharp chef's knife and cutting board
Immersion blender (optional, for smoother texture)

Nutritional Benefits

Balanced macronutrients: Approximately 25g protein per serving, making it a hearty, muscle-friendly meal.
Rich in fiber: About 10g per serving from beans and pumpkin, supporting digestive health and satiety.
Low in added sugar: Natural sweetness comes from vegetables and pumpkin, avoiding refined sugars.
Moderate calorie density: Around 500 calories per serving, with healthy fats from sausage and olive oil.

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Frequently Asked Questions

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but it must be cooked and puréed first. Use 2 cups of cooked, puréed fresh pumpkin (about 1 small sugar pumpkin) and reduce the chicken broth to 2 cups to maintain the right consistency.

Why is my chili too watery or thick?

If too watery, simmer uncovered for an additional 10-15 minutes to reduce. If too thick, stir in ¼ cup broth or water at the end of cooking to reach your desired consistency.

Can I make this chili ahead and freeze it?

Absolutely! Cool the chili completely, then transfer it to a freezer-safe container. It will keep for up to 3 months. Thaw overnight in the fridge before reheating.

Is this chili gluten-free?

Yes, this recipe is naturally gluten-free as long as your sausage and broth are certified gluten-free. Always check labels to be sure.

Can I substitute dried beans for canned?

Yes, but you'll need to soak them overnight and simmer for 45-60 minutes until tender. Reduce the broth to 2 cups to account for the extra liquid from soaked beans.

What's the best way to brown the sausage evenly?

Cook it in batches if necessary to avoid overcrowding the pot. Overcrowding steams the sausage instead of browning it, which leads to a gray, unappetizing texture.

Can I use a slow cooker instead of a Dutch oven?

Yes! Brown the sausage and sauté the onions and peppers first, then transfer everything to a slow cooker. Cook on high for 3-4 hours or low for 6-7 hours.

How can I make this chili less spicy?

Remove the casings from the sausage before cooking to reduce the heat. You can also add a spoonful of honey or maple syrup at the end to balance the spice.