This pumpkin chili is the kind of dish that arrives in the kitchen carrying a memory before you even take a spoonful. I first cooked it on a damp October evening when the leaves were turning and I wanted something warm that felt a little unexpected. The combination of spicy Italian sausage with mellow pumpkin puree and bright fire roasted tomatoes surprised everyone who tried it. The texture is velvety without being heavy, the heat is present but tamed by the sweet autumn notes of cinnamon and pumpkin, and the beans add a satisfying bite that keeps the bowl filling.

I arrived at this version by adapting a longtime family chili, swapping half the tomato base for pumpkin to add body and seasonal flavor. It became our fall staple because it is forgiving, quick, and easy to scale for guests. When friends come over, the kitchen fills with the smell of cumin and roasted tomato, and people invariably reach for the shredded sharp cheddar and pumpkin seeds. The dish sits perfectly between comfort and novelty, hitting the sweet spot when you want something familiar with a little creative flair.

Ingredients

• Olive oil: One tablespoon of extra virgin olive oil for browning. I prefer a fruity brand like Colavita or California Olive Ranch because the clean flavor supports the sausage rather than covering it.
• Italian sausage: One pound of ground spicy Italian sausage. Look for a fresh, coarsely ground sausage in the meat case for texture and deep spice. If you need milder heat choose sweet Italian and add a pinch of crushed red pepper instead.
• Onion and red bell pepper: One medium onion and one red bell pepper, both chopped. The onion builds savory depth and the bell pepper gives a subtle sweetness that complements the pumpkin.
• Garlic and spices: Three cloves of garlic plus cumin, chili powder, kosher salt, black pepper, and a touch of ground cinnamon. The cinnamon is a small but important note that enhances the pumpkin and tomato flavors.
• Canned tomatoes and beans: Two 15 ounce cans of fire roasted tomatoes, one 15 ounce can of kidney beans, and one 15 ounce can of black beans. Drain and rinse the beans to control sodium and texture.
• Pumpkin puree and chicken broth: One 15 ounce can of pumpkin puree and two and a half cups of chicken broth. The pumpkin creates a silky body while the broth sets the desired thickness. Use low sodium broth if you prefer to control seasoning.
• Garnishes: Roasted pumpkin seeds, sour cream, shredded sharp cheddar cheese, and avocado. These provide contrasting textures and cool or creamy balances to the spice.

Instructions

Heat the pot and brown the sausage:Place a large heavy pot or Dutch oven over medium heat and add one tablespoon of olive oil. When the oil shimmers add one pound of ground spicy Italian sausage. Cook for eight to ten minutes, breaking the meat into small pieces with a wooden spoon until nicely browned and no longer pink. Look for golden edges and a fragrant spicy aroma. Use a slotted spoon to transfer the cooked sausage to a paper towel lined plate, leaving the fat in the pot.Sauté the vegetables:In the same pot add the chopped onion and chopped red bell pepper. Cook over medium heat for ten to twelve minutes until the onion is soft and translucent and the pepper is tender. Stir occasionally and scrape up any brown bits from the bottom of the pot. These fond bits add depth to the final base.Bloom the spices:Add the chopped garlic, two teaspoons ground cumin, one and a half tablespoons chili powder, one teaspoon kosher salt, three quarters teaspoon ground black pepper, and half a teaspoon ground cinnamon. Cook for about thirty seconds while stirring to release the essential oils in the spices. You should smell an immediate lift in aroma which signals readiness.Combine the main elements:Pour in two 15 ounce cans of fire roasted tomatoes with their juices. Add one drained and rinsed 15 ounce can of kidney beans and one drained and rinsed 15 ounce can of black beans. Stir in one 15 ounce can of pumpkin puree and two and a half cups of chicken broth. Return the browned sausage to the pot and stir everything together until uniform.Simmer to develop flavor:Bring the mixture to a boil over medium high heat then reduce to medium low. Cover the pot and let it simmer for twenty minutes, stirring occasionally. The covered simmer allows the flavors to meld while the pumpkin integrates into the tomato base producing a silky texture.Finish and season:Uncover and taste for seasoning. Adjust salt and black pepper to taste. If the chili seems too thick add up to half a cup additional broth. If you want more heat add a pinch of crushed red pepper. Serve hot with roasted pumpkin seeds, sour cream, shredded sharp cheddar, and sliced avocado for garnish.

Storage Tips

Store cooled chili in airtight containers in the refrigerator for up to four days. For longer storage portion into freezer safe containers leaving about one inch of headspace, freeze for up to three months, and thaw overnight in the refrigerator before reheating. Reheat slowly on the stovetop over low to medium heat adding a quarter cup of chicken broth at a time if the mixture is too thick. When reheating from frozen use a low setting and stir frequently to avoid scorching. Glass containers with tight lids work well for refrigeration while heavy duty freezer bags save space in the freezer.

Ingredient Substitutions

If you prefer a milder profile swap spicy Italian for sweet Italian sausage or use one half pound sausage and one half pound lean ground turkey. For a vegetarian alternative replace sausage with a plant based crumbled sausage substitute and use vegetable broth. Replace chicken broth with beef broth for a richer base or water with an extra tablespoon of tomato paste if you are low on broth. Swap one can of beans for an additional can of pumpkin for a thicker, creamier texture, but expect a milder flavor.

Serving Suggestions

Serve bowls of the chili with warm cornbread or crusty bread to soak up the sauce. Top with roasted pumpkin seeds for crunch, a spoon of sour cream to cool the heat, sharp cheddar for a savory lift, and diced avocado for creaminess. For a lighter meal serve over a bed of wilted greens or with a simple green salad dressed with lemon and olive oil. This makes a hearty main course for a family dinner or a shareable pot for game day.

Seasonal Adaptations

In the heart of fall double down on autumn flavors by adding roasted diced sweet potato or butternut squash for extra sweetness and texture. In winter add a splash of apple cider vinegar at the end for brightness. In spring and summer lighten the base by reducing sausage to half a pound and increasing beans and fresh corn kernels. Swap garnishes seasonally, using pickled red onions in spring and chopped fresh herbs in summer.

Meal Prep Tips

Make a double batch and freeze in individual portions for grab and go lunches or solo dinners. Cool completely before sealing and label each container with the date. When you plan to serve later, defrost overnight then reheat gently. If you want ready to serve weeknight bowls prep garnishes in small containers in advance so assembly is quick. This chili also works well as a filling for baked potatoes or as a topping for nachos when you want to stretch the meal.

Success Stories

One Thanksgiving I prepared this as a casual option for guests who prefer something less traditional. The bowl station with toppings became a hit and leftovers were mailed home with two families. Another time a friend who was skeptical of pumpkin admitted it was one of the best chilis they had ever eaten. My children now request that we make it together because they like sprinkling pumpkin seeds on top and stirring in the cheese.

This pumpkin chili is both humble and clever, turning pantry cans into a bowl that invites conversation. Give it a try on a cool evening, tweak the toppings for your family, and make it a new seasonal tradition.