The Best Pumpkin Chili

Ingredients for Pumpkin Chili

• Sausage – Mild Italian sausage is my go-to. Not into sausage? Use ground turkey, ground ground chicken, or lean ground beef. Prefer a plant-based vegetarian chili? Crumbled tempeh, lentils, or a meatless Italian sausage work great.
• Vegetables – Yellow Onion, fresh garlic cloves and bell pepper are the flavor boosters. You can use any color bell pepper you have on hand but I prefer red bell pepper or yellow bell peppers.
• Spices and Seasonings – Chili powder, ground cumin, smoked paprika, ground cinnamon (optional), ground cayenne (optional), kosher salt and black pepper season the chili with warm fall flavor. If you like it smokey, stick with smoked paprika. Prefer warmth without heat? Keep the cinnamon but skip the cayenne. Crave more kick? Add jalapeño or a pinch of chipotle powder.
• Pumpkin – Pure Pumpkin puree, not pumpkin pie mix, is the base of the sauce. Out of pumpkin? Try butternut squash puree or roasted mashed sweet potato for a similar silky body.
• Beans – I like a medley of Black beans, kidney beans and/or pinto beans but usually use whatever beans I have on hand. Don’t stress about it. Mix and match (black, pinto, kidney, cannellini beans). If you’re bean-averse, use fewer beans and add extra sausage or diced sweet potato.
• Tomatoes – I keep is simple with canned diced tomatoes (with juices) and tomato paste. You can also use tomato sauce or crushed tomatoes.
• Stock – Chicken stock (or vegetable broth) has a mild flavor that works well with the pumpkin. Chicken stock keeps it savory; vegetable broth makes it vegetarian-friendly. If chili gets too thick, add in a bit more chicken broth or stock at the end.
• Optional – Brown sugar or maple syrup give the pumpkin its signature hint of sweetness without it leaning into dessert. Just a little bit is all you need.
• Toppings – Shredded cheddar cheese, fresh cilantro, avocado, sour cream or Greek yogurt, crushed tortilla chips or cornbread.

For the full ingredient list and instructions, see the recipe card below.

How to Make Pumpkin Chili

1. Brown the sausage. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage, crumbling with a wooden spoon as it cooks, until browned (6-8 minutes). Drain excess fat, if needed.
2. Saute the vegetables. Add the diced onion and bell pepper; cook until tender (about 5 minutes). Stir in the garlic and cook 1 minute.
3. Warm the spices. Stir in the chili powder, cumin, smoked paprika, cinnamon (optional), cayenne (optional), salt, and pepper until everything’s coated and fragrant.
4. Build the base. Add the pumpkin puree, diced tomatoes with juices, tomato paste, beans, broth, and the optional brown sugar or maple syrup. Stir well to combine.
5. Simmer. Bring to a gentle boil over medium-low heat, then reduce to low. Partially cover and simmer 25-30 minutes, stirring occasionally, until thick and velvety.
6. Taste and Season. Adjust the salt, pepper, and heat to your liking.
7. Serve. Ladle into bowls and finish with your favorite toppings.

How to Store Leftovers

• Refrigerator: Cool leftover pumpkin chili completely and store in an airtight container for up to 4 days. The flavor is even better the next day.
• Freeze: Freeze leftover pumpkin chili to 3 months. Freeze flat in zip-top bags or in portioned containers like my favorite Souper Cubes.
• Reheat: Warm leftovers gently on the stovetop or in the microwave, adding a splash of broth if it’s too thick.

What to Serve with Pumpkin Chili

• Skillet cornbread
• Tortilla chips (crunch on top or for dipping)
• Baked potatoes (serve chili over them!)
• Simple green salad with apple cider vinaigrette
• Buttermilk biscuits or garlic bread

More Easy Fall Comfort Food Recipes

• Creamy Butternut Squash Soup
• Easy Fried Kielbasa and Cabbage
• Chicken Pot Pie Skillet
• Baked Mac and Cheese (Extra Creamy)
• Pork and Sauerkraut with Fennel and Apples
• Turkey Chili

Pumpkin Chili Recipe

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By Kellie

Prep: 15 minutes mins

Cook: 40 minutes mins

Total: 55 minutes mins

Servings: 10

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A cozy, savory Pumpkin Chili recipe made with Italian sausage, black beans, tomatoes, and real pumpkin for a silky, hearty bowl of comfort. One pot, weeknight-fast, and endlessly flexible with easy substitutions.

Equipment

• chef's knife
• cutting board
• dutch oven
• measuring spoons
• measuring cups
• wooden spoon

Ingredients 

1x2x3x

• ▢ 1 pound mild Italian sausage, casings removed
• ▢ 2 tablespoon olive oil
• ▢ 1 large sweet onion, diced
• ▢ 3 garlic cloves, minced
• ▢ 1 bell pepper, diced (red or orange work great)
• ▢ 2 tablespoons chili powder
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon smoked paprika
• ▢ 1/2 teaspoon cinnamon, optional but enhances pumpkin flavor
• ▢ 1/4 teaspoon cayenne pepper, optional for heat
• ▢ Kosher Salt and black pepper, to taste
• ▢ 15 ounces pure pumpkin puree, not pumpkin pie mix
• ▢ 15 ounces black beans, drained and rinsed
• ▢ 15 ounces kidney beans or pinto beans, drained and rinsed
• ▢ 15 ounces diced tomatoes, with juices
• ▢ 1 cup chicken stock, or vegetable broth
• ▢ 1 tablespoon tomato paste
• ▢ 1 teaspoon brown sugar or maple syrup, optional, balances acidity

Toppings (optional but recommended):

• ▢ Shredded cheddar or pepper jack cheese
• ▢ Chopped cilantro or parsley
• ▢ Sliced avocado
• ▢ Sour cream or Greek yogurt
• ▢ Crushed tortilla chips or cornbread on the side

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Instructions 

• In a large pot or Dutch oven, heat olive oil over medium-high heat. Add sausage. Cook, breaking it apart with a spoon, until browned and cooked through (~6–8 minutes). Drain excess fat if needed.
• Add diced onion and bell pepper. Cook until softened, about 5 minutes. Stir in garlic and cook 1 more minute until fragrant.
• Sprinkle in chili powder, cumin, smoked paprika, cinnamon, cayenne (if using), salt, and pepper. Stir well to coat everything in the spices.
• Mix in the pumpkin puree, diced tomatoes (with juices), tomato paste, black beans, kidney beans, chicken broth, and brown sugar/maple syrup if using. Stir until fully combined.
• Bring to a gentle boil, then reduce heat to low. Cover partially and let simmer for 25–30 minutes, stirring occasionally, until thickened and flavors meld.
• Taste and adjust seasoning, add more salt, pepper, or chili powder if desired.
• Ladle into bowls and top with cheese, avocado, sour cream, cilantro, or your favorite chili toppings.

Notes

• Use 100% pumpkin puree, not pumpkin pie mix.
• Spice control: Add jalapeño or extra cayenne for heat; skip cayenne for mild.
• Protein swaps: Ground turkey, ground chicken, or ground beef all work; for vegetarian, omit meat and add extra beans, diced tempeh, tofu or mushrooms.
• Bean options: Black beans, kidney beans, pinto beans, use what you love.
• Consistency: If too thick after simmering, stir in a splash of broth.
• Make-ahead & storage: Even better the next day; refrigerate up to 4 days or freeze up to 3 months.
• Slow cooker: Brown meat and sauté aromatics first, then combine in the slow cooker or Crock Pot. Cook on Low 6-7 hours or High 3-4 hours.

Nutrition

Calories: 345kcal, Carbohydrates: 31g, Protein: 16g, Fat: 18g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Cholesterol: 35mg, Sodium: 470mg, Potassium: 746mg, Fiber: 10g, Sugar: 4g, Vitamin A: 7665IU, Vitamin C: 24mg, Calcium: 78mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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