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Pumpkin Chili Hearty, cozy, and full of bold fall flavor

Pumpkin Chili Hearty, cozy, and full of bold fall flavor
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This Pumpkin Chili brings all the comfort of classic chili with a warm, seasonal twist. Creamy pumpkin purée adds a velvety texture and subtle natural sweetness that perfectly balances the heat of spicy Italian sausage and the smokiness of chili powder. It’s rich, satisfying, and incredibly cozy—exactly what you want on crisp fall evenings or at autumn gatherings.

Ingredients

Scale

  • 1 tablespoon olive oil

  • 1 lb ground spicy Italian sausage

  • 1 onion, chopped

  • 1 red bell pepper, chopped

  • 3 garlic cloves, chopped

  • 2 teaspoons ground cumin

  • 1½ tablespoons chili powder

  • 1 teaspoon kosher salt (plus more to taste)

  • ¾ teaspoon ground black pepper (plus more to taste)

  • ½ teaspoon ground cinnamon

  • 2 (15-oz) cans fire-roasted tomatoes, not drained

  • 1 (15-oz) can kidney beans, drained and rinsed

  • 1 (15-oz) can black beans, drained and rinsed

  • 1 (15-oz) can pumpkin purée

  • 2½ cups chicken broth

Garnishes (Optional)

  • Roasted pumpkin seeds

  • Sour cream

  • Shredded sharp cheddar cheese

  • Avocado slices

Instructions

  1. Brown the Sausage: Heat olive oil in a large Dutch oven over medium heat. Add sausage and cook for 8–10 minutes, breaking it apart, until browned and fully cooked. Remove with a slotted spoon and set aside.

  2. Cook the Vegetables: In the same pot, add onion and bell pepper. Cook for 10–12 minutes until softened.

  3. Bloom the Spices: Stir in garlic, cumin, chili powder, salt, black pepper, and cinnamon. Cook for 30 seconds until fragrant.

  4. Build the Chili: Add fire-roasted tomatoes, kidney beans, black beans, pumpkin purée, chicken broth, and the cooked sausage. Stir well to combine.

  5. Simmer: Bring to a boil, then reduce heat to medium-low. Cover and simmer for 20 minutes, stirring occasionally.

  6. Adjust & Serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve hot with desired garnishes.

Notes

  • Use pumpkin purée, not pie filling: Pumpkin pie filling contains sugar and spices that will overpower the chili.

  • Adjust the heat: Use mild sausage or reduce chili powder for a gentler chili; add cayenne for extra spice.

  • Thicker chili: Simmer uncovered for an extra 10 minutes if you prefer a thicker consistency.

  • Make it ahead: This chili tastes even better the next day as flavors deepen.

  • Freezer-friendly: Cool completely and freeze for up to 3 months.

Find it online: https://chocotune.com/pumpkin-chili-hearty-cozy-and-full-of-bold-fall-flavor/