This pumpkin chili has been a kitchen favorite ever since I first combined a tin of pumpkin with spicy Italian sausage on a blustery autumn evening. I discovered the combination while clearing out the pantry and craving something warm but different. The sweetness and silky texture of pumpkin complement the heat and savory depth of the sausage, creating a bowl that feels both familiar and pleasantly unexpected. It is the kind of dish that fills the house with inviting aromas and invites people to linger around the table.

What makes this version special is the way layers of flavor build slowly. Browning the sausage leaves fond on the base of the pot that becomes part of the final sauce. Blooming the spices in the oil unlocks aromas that carry through the broth. The texture is hearty thanks to two kinds of beans and fire roasted tomatoes while the pumpkin adds smoothness and a gentle sweetness that tames the chili heat. I often serve this when friends come over for game night because it is easy to scale, holds well, and always earns compliments.

Ingredients

• Olive oil: 1 tablespoon. Use a good extra virgin brand for flavor and to help brown the meat. The oil carries the spices and helps deglaze the pot.
• Ground spicy Italian sausage: 1 pound. Choose a quality link removed from the casing or loose sausage from the butcher for better texture over preformed patties. The spice level anchors the dish.
• Onion: 1 medium, chopped. Yellow onion provides sweet sharpness when softened and forms the aromatic base of the chili.
• Red bell pepper: 1 medium, chopped. Adds color, sweetness, and body to the sauce.
• Garlic: 3 cloves, chopped. Fresh garlic brings bright pungency. Add it later so it does not burn.
• Ground cumin: 2 teaspoons. Warm, earthy backbone to chili flavor.
• Chili powder: 1.5 tablespoons. Use a good quality blend for complexity and heat control.
• Kosher salt: 1 teaspoon plus more to taste. Salt brings out all flavors, so adjust at the end.
• Ground black pepper: 3 quarter teaspoon plus more to taste. Freshly ground gives better aroma.
• Ground cinnamon: 1 half teaspoon. A small amount rounds the acidity and adds background warmth without tasting sweet.
• Fire roasted tomatoes: Two 15 oz. cans, not drained. The roasted flavor adds a smoky note to the broth.
• Kidney beans: One 15 oz. can, drained and rinsed. Adds body and traditional chili texture.
• Black beans: One 15 oz. can, drained and rinsed. Adds a softer bean texture and color contrast.
• Pumpkin puree: One 15 oz. can. Use plain unsweetened pumpkin puree, not pumpkin pie filling. It gives smoothness and subtle sweetness.
• Chicken broth: 2.5 cups. Use low sodium if you prefer more control over final saltiness.
• Garnishes: Roasted pumpkin seeds, sour cream, shredded sharp cheddar cheese, avocado. Offered optional so guests can customize their bowls.

Instructions

Heat the oil:Place a large Dutch oven over medium heat and add one tablespoon of olive oil. Warm the oil until it shimmers but does not smoke which should take about one minute. Properly heated oil helps the sausage brown evenly.Brown the sausage:Add one pound of ground spicy Italian sausage and cook for eight to ten minutes breaking it into pieces with a wooden spoon. You want good browning because those brown bits provide deep flavor. Use a slotted spoon to remove the sausage and drain briefly on a paper towel lined plate.Soften the vegetables:In the same pot add the chopped onion and chopped red bell pepper. Cook for ten to twelve minutes until softened and slightly caramelized. Scrape the bottom of the pot to release any browned bits left by the sausage.Bloom the spices:Add the chopped garlic, two teaspoons ground cumin, one and a half tablespoons chili powder, one teaspoon kosher salt, three quarter teaspoon ground black pepper, and one half teaspoon ground cinnamon. Stir and cook for about thirty seconds until fragrant to bloom the spices and unlock their aroma.Combine main components:Add two 15 oz. cans of fire roasted tomatoes, one 15 oz. can drained kidney beans, one 15 oz. can drained black beans, one 15 oz. can pumpkin puree, two and a half cups chicken broth, and the browned sausage. Stir well to combine and scrape any remaining fond from the pot into the liquid which will deepen the sauce.Simmer:Bring the mixture to a boil over medium high heat, then reduce to medium low, cover, and let simmer for twenty minutes. Stir occasionally. The simmer allows flavors to meld and the pumpkin to integrate into a velvety sauce.Adjust and serve:Taste and adjust salt and pepper as needed. Serve hot with garnishes such as roasted pumpkin seeds, a dollop of sour cream, shredded sharp cheddar cheese, and sliced avocado.

Storage Tips

Allow the chili to cool at room temperature no longer than two hours before storing. Keep refrigerated in airtight containers for up to four days. For long term storage portion into freezer safe containers leaving a small headspace and freeze for up to three months. Thaw overnight in the refrigerator before reheating. Reheat gently over low heat on the stove, stirring to prevent sticking, or microwave in short bursts stirring in between. If the chili becomes too thick after refrigeration or freezing, add a quarter cup of water or broth at a time until you reach the desired consistency.

Ingredient Substitutions

To make this without pork use ground turkey or chicken Italian style sausage for a leaner option. Swap chicken broth for vegetable broth to make it pescatarian friendly if you also replace sausage with a plant based crumble. If you want more heat add a diced jalapeno when softening the peppers or fold in a teaspoon of chipotle in adobo. For a nut free and dairy free bowl skip sour cream and cheese, and use dairy free yogurt as a topping. If you cannot find pumpkin puree, substitute with an equal amount of butternut squash puree for a similar texture.

Serving Suggestions

Serve bowls with a selection of garnishes so guests can customize. I like to offer roasted pumpkin seeds for crunch, a dollop of sour cream to cool the spice, shredded sharp cheddar for richness, and diced avocado for creaminess. Consider scooping the chili over brown rice or quinoa for a heartier plate or serve with crusty bread or corn bread on the side. For a lighter meal, top lettuce bowls with a scoop and serve with lime wedges for brightness.

Cultural Background

Chili is an American comfort classic with roots in Tex Mex and Southwestern traditions. This pumpkin forward version is a modern adaptation that pairs seasonal fall produce with classic chili ingredients. Using pumpkin in savory dishes echoes older European and American traditions where pumpkin or squash are used to add body to stews. The result honors chili heritage while offering a seasonal twist often seen in contemporary home cooking.

Seasonal Adaptations

In fall use fresh roasted pumpkin or winter squash in place of canned pumpkin for a deeper roasted flavor. In winter add a splash of apple cider vinegar at the end to brighten the sauce. For summer lighten the pot by using turkey sausage and reducing beans, finishing with fresh cilantro and lime. Holiday versions can include roasted chestnuts or a teaspoon of smoked paprika for a richer, festive profile.

Meal Prep Tips

Portion into four to six meal prep containers once cooled for easy lunches. Add garnishes like avocado and cheese at serving time to prevent sogginess. Reheat in the microwave or on the stove with a splash of broth. The chili holds structure well so it travels nicely for potlucks or work lunches. Label containers with the date and consume within four days from refrigeration or up to three months from the freezer.

This pumpkin chili is a dependable weeknight favorite that also shines at gatherings. It is forgiving, flavorful, and easy to adapt. Give it a try and make it your own with different garnishes and spice levels. I hope it becomes as reliable in your kitchen as it is in mine.