Description

Here’s a cozy recipe for Pioneer Woman’s Pumpkin Chili – a warm, hearty dish that combines the savory depth of chili with a seasonal twist of pumpkin. This unique blend of flavors captures the essence of fall in a bowl, offering a comforting meal perfect for cool-weather evenings. The subtle sweetness of pumpkin melds beautifully with the spices, giving it a robust, well-balanced flavor. With just the right amount of heat and a variety of textures from beans and tender vegetables, this pumpkin chili makes an excellent addition to your autumn recipe collection.

Ingredients

Scale

This recipe uses simple, pantry-friendly ingredients that come together to make an unforgettable chili. Here’s what you’ll need:

1 tablespoon olive oil: For sautéing and adding a hint of richness.
1 pound ground spicy Italian sausage: Adds bold flavor and a bit of heat.
1 onion, chopped: For aromatic depth.
1 red bell pepper, chopped: Sweet and colorful, it brightens the dish.
3 garlic cloves, minced: Essential for that classic chili flavor.
2 teaspoons ground cumin: Earthy and warm, cumin is key to a great chili.
1½ tablespoons chili powder: Provides that signature chili heat and warmth.
1 teaspoon kosher salt: Enhances all the flavors in the dish.
¾ teaspoon ground black pepper: Adds a hint of sharpness.
½ teaspoon ground cinnamon: A touch of cinnamon complements the pumpkin and spices beautifully.
2 cans (15 ounces each) fire-roasted tomatoes, undrained: For a smoky depth and saucy base.
1 can (15 ounces) kidney beans, drained and rinsed: Adds texture, protein, and fiber.
1 can (15 ounces) black beans, drained and rinsed: Another layer of texture and nutrition.
1 can (15 ounces) pumpkin puree: Adds creaminess and a subtle hint of sweetness.
2½ cups chicken broth: Provides the right consistency for the chili and deepens the flavor.

Optional Garnishes:

Roasted pumpkin seeds: Adds a crunchy texture.
Sour cream: Provides a creamy, tangy balance.
Shredded sharp cheddar cheese: Perfectly melty and rich on top.
Avocado slices: Adds creaminess and a touch of freshness.

Instructions

Cook the Sausage: Begin by heating the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the ground spicy Italian sausage, breaking it into crumbles as it cooks. Stir occasionally, allowing the sausage to brown evenly, which takes about 8-10 minutes. Once cooked, transfer the sausage to a plate lined with paper towels to absorb any excess oil, leaving a bit of the flavorful grease in the pot.
Sauté the Vegetables: In the same pot, add the chopped onion and red bell pepper. Cook over medium heat, stirring occasionally, until the vegetables soften and start to caramelize—this should take around 10-12 minutes. Then, add the minced garlic and continue to cook for another 1-2 minutes, just until it becomes fragrant and slightly golden.
Spice It Up: Add the ground cumin, chili powder, salt, black pepper, and ground cinnamon to the vegetables. Stir the spices into the vegetables, allowing them to cook for about 30 seconds. This “blooming” step helps the spices release their flavors and enhances the overall taste of the chili.
Combine Ingredients: Return the cooked sausage to the pot with the sautéed vegetables and spices. Stir in the fire-roasted tomatoes, kidney beans, black beans, pumpkin puree, and chicken broth. Mix everything well, making sure the pumpkin puree is fully incorporated into the broth to create a smooth, rich base for the chili.
Simmer to Perfection: Bring the chili to a gentle boil, then reduce the heat to medium-low. Cover the pot and allow the chili to simmer for at least 20 minutes, stirring occasionally. This simmering time allows all the flavors to meld, creating a deeply satisfying chili with layers of spice, sweetness, and smokiness.
Serve and Garnish: Once the chili has thickened and the flavors have developed, taste and adjust the seasoning as needed. Ladle the hot chili into bowls and garnish with your favorite toppings, like roasted pumpkin seeds, a dollop of sour cream, shredded sharp cheddar cheese, or creamy avocado slices.

Notes

Storage: This chili can be stored in an airtight container in the refrigerator for up to 3 days. The flavors only get better as it sits, making it an excellent make-ahead option.
Freezing: To freeze, let the chili cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. When you’re ready to eat, thaw overnight in the refrigerator and reheat on the stovetop.