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–+ servings
Pumpkin Chili

Cozy Up with Hearty Pumpkin Chili This Fall

This Hearty Pumpkin Chili combines spicy Italian sausage and pumpkin for a comforting fall dish that can be adapted for any diet.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tbsp Olive Oil Can substitute with canola oil.
  • 1 lb Ground Spicy Italian Sausage Substitute with ground turkey or a meat alternative for a lighter or vegetarian option.
  • 1 Onion, chopped Leeks can be a milder substitute.
  • 1 Red Bell Pepper, chopped Any bell pepper variety can be used.
  • 3 cloves Garlic, chopped In a pinch, use garlic powder (1/2 teaspoon per clove).
For Seasoning
  • 2 tsp Ground Cumin No direct substitute, but coriander can work.
  • 1.5 tbsp Chili Powder Adjust to spice preference; cayenne can be used for more heat.
  • 1 tsp Kosher Salt Adjust if using table salt.
  • 0.75 tsp Ground Black Pepper White pepper can be a substitute.
  • 0.5 tsp Ground Cinnamon Pumpkin pie spice can replace this.
For the Body
  • 2 15-oz cans Fire-Roasted Tomatoes Do not drain.
  • 1 15-oz can Kidney Beans, drained and rinsed Black beans or pinto beans can be used as swaps.
  • 1 15-oz can Black Beans, drained and rinsed Can replace with additional kidney beans.
  • 1 15-oz can Pumpkin Puree Fresh roasted pumpkin puree is a fantastic alternative.
  • 2.5 cups Chicken Broth Vegetable broth is perfect for a vegetarian option.
For Garnishes
  • Roasted Pumpkin Seeds Adds a crunchy texture.
  • Sour Cream Provides a creamy contrast.
  • Shredded Sharp Cheddar Cheese Melts wonderfully for added richness.
  • Avocado Fresh and creamy addition.

Equipment

  • Large Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat until shimmering.
  2. Add 1 pound of spicy ground Italian sausage, breaking it apart as you stir. Cook for 8 to 10 minutes until browned.
  3. In the same pot, add one chopped onion and one chopped red bell pepper. Sauté for 10 to 12 minutes until softened.
  4. Stir in 3 chopped garlic cloves, 2 teaspoons of ground cumin, 1½ tablespoons of chili powder, 1 teaspoon of kosher salt, ¾ teaspoon of ground black pepper, and ½ teaspoon of ground cinnamon. Cook for about 30 seconds.
  5. Pour in 2 cans of fire-roasted tomatoes, 1 can of drained kidney beans, 1 can of drained black beans, 1 can of pumpkin puree, and the reserved sausage. Stir well.
  6. Add 2 ½ cups of chicken broth, bring to a boil, then reduce heat to medium-low and simmer for 20 minutes.
  7. Taste the chili and adjust seasoning if necessary. Serve hot in bowls, garnished with roasted pumpkin seeds, sour cream, shredded cheese, or fresh avocado.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 7gVitamin A: 3000IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

This chili tastes even better the next day! Consider preparing it ahead of time for deeper flavors.

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