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Pumpkin Chili Recipe Pioneer Woman

Pumpkin Sausage and Bean Chili: A Comforting Twist on a Classic Dish

When you think of chili, you probably imagine a steaming bowl filled with tender beans, hearty meat, and a flavorful, spiced broth. But what if we told you there’s a way to make your chili even more comforting and nourishing, while adding a touch of seasonal flair? The secret lies in one surprising ingredient: pumpkin puree.

This hearty sausage and bean chili isn’t just another variation of the classic recipe—it’s a creative blend of savory and slightly sweet flavors that transform the dish into something truly memorable. The pumpkin puree gives the chili a rich, velvety base, adding creaminess without the need for heavy cream. Beyond texture, it also brings a natural sweetness that balances out the smoky spices and the bold flavor of the sausage.

To make this dish, ground sausage is cooked until golden and aromatic, then combined with a medley of beans, tomatoes, and warm spices such as cumin, paprika, and chili powder. The pumpkin puree is stirred in as the stew simmers, creating a thick, hearty consistency that clings beautifully to each spoonful. It’s comfort food at its best—filling, flavorful, and layered with complexity.

The beauty of this chili lies not only in its taste but also in its versatility. You can enjoy it with a simple slice of crusty bread, spoon it over rice for an extra-filling meal, or top it with shredded cheese, sour cream, and a sprinkle of green onions. It’s also a perfect dish for meal prep, as the flavors continue to develop and deepen when reheated.

Whether you’re serving this pumpkin sausage and bean chili on a chilly autumn evening or at a casual gathering with friends, it’s sure to spark conversations and requests for the recipe. It proves that sometimes, the most unexpected ingredients can elevate a dish from ordinary to unforgettable.


Ingredients

  • 1 Tbsp. olive oil
  • 1 lb. ground spicy Italian sausage
  • 1 onion & 1 red bell pepper, chopped
  • 3 garlic cloves, chopped
  • Spices: 2 tsp cumin, 1 1/2 Tbsp. chili powder, 1 tsp salt, 3/4 tsp pepper, 1/2 tsp cinnamon
  • 2 (15-oz.) cans fire-roasted tomatoes
  • 1 (15-oz.) can each of kidney beans & black beans, rinsed
  • 1 (15-oz.) can pumpkin puree
  • 2 1/2 cups chicken broth


Instructions

  1. Brown the sausage in a large Dutch oven; remove and drain.
  2. In the same pot, sauté the onion and bell pepper until soft. Stir in the garlic and all the spices.
  3. Stir in the tomatoes, beans, pumpkin puree, broth, and the cooked sausage.
  4. Bring to a boil, then cover and simmer on low for at least 20 minutes.
  5. Season to taste.
  6. Serve hot with desired toppings like cheese, sour cream, and pumpkin seeds.

Notes

  • The pumpkin puree makes the chili incredibly rich and creamy without adding any dairy.
  • This chili is even more flavorful the next day, making it great for leftovers.
  • For a fully vegetarian version, omit the sausage, use vegetable broth, and add an extra can of beans.
  • Don’t be shy with the toppings; they add fresh flavor and texture that completes the meal.