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This easy pumpkin chili is cozy, flavorful, and a great dinner idea for crisp fall evenings. With its hearty blend of sausage, beans, and warm spices, plus the creamy richness of pumpkin, it stands out as one of the best chili recipes for the fall season!
Perfect for weeknights or game-day gatherings, this simple dish is both comforting and crowd-pleasing.
You can make this delicious pumpkin chili in a large pot on the stovetop, simmer it low and slow in a Dutch oven, or let the slow cooker do the work while the flavors meld together. However you prepare it, this hearty bowl of comfort pairs well with cornbread muffins, overnight sourdough biscuits, or cheesy drop biscuits.
For more chili recipes, try this classic traditional chili, white chicken chili or crock pot white chicken chili. Another easy dinner idea with a chili theme is one pot chili mac and cheese.
Why You’ll Love This Recipe
- Hearty and filling – Packed with beans, sausage, and vegetables, this chili will keep everyone satisfied.
- Warm fall flavors – The combination of canned pumpkin puree, chili powder, and cinnamon gives it a unique depth.
- Flexible cooking options – Cook it in a Dutch oven on the stovetop or transfer to the slow cooker for convenience.
- Kid-friendly spice level – Made with medium heat, but you can easily adjust by choosing mild or spicy sausage.
- Easy pantry staples – Uses common ingredients like canned pumpkin, diced tomatoes, and black beans.
Equipment
- Large Pot or Dutch Oven
- Chef’s Knife
- Garlic Press or Mincer
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Spicy Italian sausage – Provides a bold, savory base. You can swap with ground beef, ground turkey, or another ground meat if preferred.
- Yellow onion – Adds sweetness and depth to balance the spices.
- Canned pumpkin – Creates a creamy texture and subtle sweetness that sets this recipe apart from classic chili recipes. You can even make homemade pumpkin puree!
- Black beans and pinto beans – Add protein, heartiness, and variety. Kidney beans also work well as a substitute.
- Chicken broth – Keeps the chili from being too thick while infusing flavor. I like to make homemade bone broth in the Instant Pot or slow cooker chicken stock.
How to Make Easy Pumpkin Chili
Here are the easy step-by-step instructions.
Step 1: Cook the sausage and vegetables
In a large pot or Dutch oven, add the spicy Italian sausage, diced yellow onion, and bell peppers. Cook over medium heat until the sausage is browned and the vegetables are softened (Photo 1).
Step 2: Add the seasonings
While the sausage cooks, measure out your seasonings—chili powder, cumin, smoked paprika, cinnamon, salt, and pepper. Stir them into the pot along with the garlic, cooking for about a minute to release their aroma (Photo 2).
Step 3: Stir in liquids and beans
Pour in the chicken broth, diced tomatoes, tomato sauce, black beans, pinto beans, and canned pumpkin (Photo 3). Stir everything together well, scraping up any bits from the bottom of the pot.
Step 4: Simmer to perfection
Bring the chili to a simmer over medium heat, then reduce to medium-low to maintain a gentle simmer. Cook for at least 15 minutes, stirring occasionally (Photo 4). For deeper flavor, let it go for an hour or more.
Step 5: Serve with toppings
Ladle the chili into bowls and top with your favorite chili toppings: sour cream, shredded cheese, cilantro, or avocado slices.
How to Serve
This pumpkin chili goes well with tortilla chips, cornbread muffins, sourdough biscuits, or homemade sourdough bread.
For an autumn-themed dessert, serve some skillet pumpkin cobbler, sourdough pumpkin roll, or no-bake pumpkin cheesecake cups. Chocolate coffee cupcakes or brownie cookies with homemade pumpkin ice cream would also be great choices!
How to Store
- Refrigerator – Store leftovers in an airtight container for up to 4 days. I think the flavors get even better the next day!
- Freezer – This chili freezes well. Cool completely, then portion into freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat – Warm gently on the stove or in the microwave, adding an extra splash of broth if needed.
Tips for Success
- You can substitute normal Italian sausage for spicy. If you don’t want to use sausage, substitute ground beef, ground turkey, or ground chicken. Sausage and pumpkin are a great flavor combo, so I recommend using sausage if you can.
- You can use any color of bell peppers you’d like.
- For a thicker chili, let it simmer uncovered longer. For a thinner chili, add an extra can of beans with liquid or a bit more broth.
- Don’t skip the cinnamon—it may sound unusual, but it really complements the pumpkin and makes this the best pumpkin chili recipe.
- If cooking in a slow cooker, brown the sausage, onion, and peppers first. Then transfer everything into the crockpot and cook on low for 4–6 hours.
- Adjust the heat: add fresh jalapeños or more chili powder for extra spice, or keep it mild for kids.
Frequently Asked Questions
Absolutely! Pumpkin not only boosts nutrition but also adds creaminess and a subtle sweetness that balances the bold spices.
Yes! After browning the meat and vegetables, transfer everything to a slow cooker. Cook on low for 4–6 hours or high for 2–3 hours.
Yes, black beans, pinto beans, and kidney beans all work beautifully. You can even add an extra can of beans to make the chili stretch further.
This chili is still delicious with ground beef or ground turkey. Just be sure to season it well since sausage naturally adds lots of flavor.
Classic toppings like shredded cheese, cilantro, jalapeños, avocado, and a dollop of sour cream are perfect.
More Dinner Ideas
- Skillet Lasagna
- Cheeseburger Sliders
- Crockpot White Chicken Chili
- Crockpot Taco Chicken Chili
- One Pot Chili Mac and Cheese
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you so much!
Easy Pumpkin Chili
Ingredients
- 1 pound spicy Italian sausage
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1/2 teaspoon ground cinnamon
- 3 cloves garlic, minced
- 1 1/2 cups chicken or vegetable broth
- 2 (15 ounce) can petite diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (15 ounce) can pumpkin puree
Instructions
- In a large pot or Dutch oven, add the Italian sausage, onion, and bell peppers. Cook over medium heat until the sausage is cooked through.
- While the sausage cooks, combine all the seasonings in a small bowl so they are measured and ready.
- Drain the fat (if desired) and add the garlic and seasonings. Cook for an additional minute.
- Pour in the broth, cans of tomatoes, tomato sauce, black beans, pinto beans, and pumpkin puree. Stir to combine for a few minutes. Bring to a simmer, then reduce the heat to a gentle simmer.
- Simmer, stirring every once in a while, for at least 15 minutes longer (or up to a few hours).
- Ladle the chili into bowls and top with your favorite chili toppings: sour cream, shredded cheese, cilantro, tortilla chips, or avocado slices.
Notes
- You can substitute normal Italian sausage for spicy, If you don’t want to use sausage, substitute ground beef, ground turkey, or ground chicken. Sausage and pumpkin are a great flavor combo, so I recommend using sausage if you can.
- You can use any color of bell peppers you’d like.
- For a thicker chili, let it simmer uncovered longer. For a thinner chili, add an extra can of beans with liquid or a bit more broth. If you want your chili less thick you can add an additional 1/2 -1 cup broth.
- If you simmer this chili for several hours and too much liquid evaporates, add a bit more broth.
- Don’t skip the cinnamon—it may sound unusual, but it really complements the pumpkin and makes this the best pumpkin chili recipe.
- If cooking in a slow cooker, brown the sausage, onion, and peppers first. Then transfer everything into the crockpot and cook on low for 4–6 hours.
- Adjust the heat: add fresh jalapeños or more chili powder for extra spice, or keep it mild for kids.
- Refrigerator – Store leftovers in an airtight container for up to 4 days. I think the flavors get even better the next day!
- Freezer – Pumpkin chili freezes well! Cool completely, then portion into freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat – Warm gently on the stove or in the microwave, adding an extra splash of broth if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What kind of sausage exactly do you use? I have Jimmy Dean hot pork sausage?? Is that the right one or no??
Yes, the Jimmy Dean hot sausage would work. There are several other brands that also carry “spicy” or “hot” ground Italian sausage (Target currently sells one called “Johnsonville Hot Italian Sausage,” or Good and Gather also has one). Or, you can also use ground beef or turkey, but with these you may want to add additional seasonings to the recipe.
This easy pumpkin chili recipe balances savory sausage, hearty beans, warm spices, and creamy pumpkin in a cozy, fall-perfect bowl.