Easy Pumpkin Chili
This easy pumpkin chili is hearty, flavorful, and just what you need for cozy fall nights. It might just become your new go-to chili recipe!
Servings: 8 servings
Calories: 374kcal
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
Serving: 1serving | Calories: 374kcal | Carbohydrates: 34g | Protein: 18g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 44mg | Sodium: 1532mg | Potassium: 1051mg | Fiber: 11g | Sugar: 8g | Vitamin A: 10388IU | Vitamin C: 47mg | Calcium: 120mg | Iron: 5mg
