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.

Ingredients

• Olive oil: 1 tablespoon, used to brown the sausage and soften aromatics. Choose a fruity extra-virgin if using raw for finishing; any light olive oil works for sautéing.
• Ground spicy Italian sausage: 1 pound. Look for coarsely ground patties in the meat case or bulk sausage labeled spicy—brands like Johnsonville and local butcher blends both work well.
• Onion: 1 medium, chopped. Yellow onion provides a sweet foundation; white onion is acceptable but may be sharper.
• Red bell pepper: 1 medium, chopped. Offers color and a touch of sweetness against the spice—roast it first for extra depth if desired.
• Garlic: 3 cloves, chopped. Fresh garlic adds a pungent lift; press or finely chop for even distribution.
• Ground cumin: 2 teaspoons. Toasting briefly in the pan releases oils and improves aroma.
• Chili powder: 1 1/2 tablespoons. Use a quality blend; it’s the backbone of the chili’s flavor and heat.
• Kosher salt: 1 teaspoon to start, plus more to taste. Always adjust at the end since canned ingredients vary in saltiness.
• Ground black pepper: 3/4 teaspoon, plus more to taste for finishing.
• Ground cinnamon: 1/2 teaspoon. Small but impactful—adds warmth and rounds the acidity.
• Fire-roasted tomatoes: Two 15-ounce cans, not drained. The charred flavor adds complexity; brands like Muir Glen or Hunt's are good options.
• Kidney beans: One 15-ounce can, drained and rinsed. Provides texture and a sturdy bite.
• Black beans: One 15-ounce can, drained and rinsed. Adds creaminess and color contrast.
• Pumpkin puree: One 15-ounce can. Use 100% pumpkin (not pumpkin pie filling) for best savory results.
• Chicken broth: 2 1/2 cups. Low-sodium helps control salt; vegetable broth can be substituted for a different flavor base.
• Garnishes: roasted pumpkin seeds, sour cream, shredded sharp cheddar, and avocado for textural contrast and cooling elements.

Instructions

Brown the sausage: Heat 1 tablespoon of olive oil in a 5- to 6-quart Dutch oven over medium-high heat. Add 1 pound ground spicy Italian sausage and break it up with a wooden spoon. Cook 6 to 8 minutes until well-browned with some crisp bits, about 160°F internally. Drain excess fat if there’s an excessive amount—leave a tablespoon for flavor. Sauté the vegetables and aromatics: Add 1 chopped onion and 1 chopped red bell pepper to the pot. Sauté 6 to 8 minutes until translucent and beginning to caramelize. Stir in 3 chopped garlic cloves and cook 30 to 45 seconds until fragrant—don’t let the garlic burn. Bloom the spices: Reduce heat to medium. Sprinkle in 2 teaspoons ground cumin, 1 1/2 tablespoons chili powder, 1/2 teaspoon ground cinnamon, 1 teaspoon kosher salt, and 3/4 teaspoon ground black pepper. Stir constantly for 45 to 60 seconds so the spices release their oils without scorching. Add canned goods and simmer: Pour in two 15-ounce cans of fire-roasted tomatoes (undrained), 1 15-ounce can kidney beans (drained and rinsed), 1 15-ounce can black beans (drained and rinsed), and 1 15-ounce can pumpkin puree. Stir to combine, then add 2 1/2 cups chicken broth. Bring to a gentle boil, then reduce heat and simmer uncovered for 25 to 30 minutes to meld flavors and thicken. Stir occasionally and skim any foam. Finish and taste: After simmering, taste and adjust seasoning—add more salt or pepper as needed and, if you want more heat, a pinch of cayenne or a splash of hot sauce. If the chili is too thick, add up to 1/2 cup extra broth. Simmer an additional 5 minutes if you add liquid.

Storage Tips

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.

Ingredient Substitutions

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.

Serving Suggestions

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.

Cultural Background

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.

Seasonal Adaptations

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.

Meal Prep Tips

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.