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Pumpkin Chili with Sausage and black beans in a blue dutch oven.
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Pumpkin Chili Recipe

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.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dinner, lunch
Cuisine: American, Southern
Servings: 10
Author: Kellie
Cost: $10

Equipment

Ingredients

  • 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

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