Easy One-Pot Pumpkin Chili (with Spicy Sausage!)

Here in Austin, chili season is a serious, non-negotiable event. The first hint of a "cold front" (which, for us, just means it's not 100 degrees) has me pulling out my Dutch oven. And while I love a classic Texas Red, my absolute favorite recipe for a cool October night is this one: my Pumpkin Chili. Now, before you get skeptical, this isn't a sweet, pie-flavored soup! The pumpkin puree adds an incredible, subtle sweetness and a silky, velvety body to the broth that is just magic. Paired with spicy Italian sausage, smoky fire-roasted tomatoes, and a hint of cinnamon, this is the ultimate cozy, one-pot meal for fall.

Jump to:

• A Hearty, One-Pot Meal for Fall
• Why You'll Love This Recipe
• Ingredients
• How to Make Pumpkin Chili
• Tips and Tricks for Success
• Variations
• How to Serve
• Make Ahead and Storage
• Recipe Notes / What I Learned
• Nutrition Snapshot
• Pumpkin Chili
• FAQs

A Hearty, One-Pot Meal for Fall

This is the kind of recipe that makes the whole house smell like autumn. It's hearty, warming, and packed with flavour, but it's also incredibly easy to make. Everything-from browning the sausage to simmering the beans-happens in one Dutch oven or large pot. The pumpkin melds seamlessly into the fire-roasted tomato and broth base, creating a thick, rich chili that tastes like it's been simmering for hours, even though it's ready in about an hour.

Why You'll Love This Recipe

• One-Pot Wonder: Everything cooks in a single pot, which means flavour-building is easy and cleanup is a breeze.
• Rich & Velvety Texture: The 100% pure pumpkin puree (not pie filling!) is the secret ingredient that makes the broth thick and luxurious without adding any cream.
• Perfect Flavour Balance: The spicy, savory Italian sausage and smoky chili powder are perfectly balanced by the subtle, earthy sweetness of the pumpkin.
• Hearty & Filling: This is a substantial meal, packed with two kinds of beans, sausage, and vegetables.
• Fantastic Make-Ahead: Like all good chilis, the flavours get even better the next day, making it perfect for meal prep.

Ingredients

Here's what you'll need for this cozy, one-pot chili. For the full list with precise measurements, see the recipe card at the end of the post!

For the Chili Base

• Sausage: 1 lb of ground spicy Italian sausage. The kind sold in bulk, not links, is easiest.
• Aromatics: A yellow onion, a red bell pepper, and 3 garlic cloves.
• Canned Goods:
  • 2 (15-oz.) cans of fire-roasted tomatoes. The fire-roasting is key for a smoky depth!
  • 1 (15-oz.) can dark red kidney beans, drained and rinsed.
  • 1 (15-oz.) can black beans, drained and rinsed.
  • 1 (15-oz.) can 100% pure pumpkin puree (make sure it's not pumpkin pie filling).
• Spices: A warm blend of chili powder, ground cumin, and a secret-weapon pinch of ground cinnamon.
• Broth: Low-sodium chicken broth to control the salt level (vegetable broth also works).
• Olive Oil: A tablespoon of extra-virgin olive oil.

For Serving (Garnishes)

• Sour Cream or plain Greek yogurt
• Shredded Sharp Cheddar Cheese
• Roasted Pumpkin Seeds (Pepitas)
• Sliced Avocado
• Fresh Cilantro

How to Make Pumpkin Chili

This is a simple, straightforward process. The key is to build the flavours in layers in your single pot.

Step 1: Brown the Sausage

First, I heat the olive oil in a large Dutch oven or heavy-bottomed soup pot over medium heat. I add the Italian sausage and cook for 8-10 minutes. The key is to let it sit undisturbed for 3-4 minutes at a time, which allows it to get those deeply browned, crispy bits (fond). This builds the first, most important layer of flavour. Once it's browned, I use a slotted spoon to remove it and set it on a paper towel-lined plate.

Step 2: Sauté the Vegetables

In that same pot, with all the flavourful rendered sausage fat, I add the chopped onion and bell pepper. I cook for 10-12 minutes, stirring occasionally, until the onion is translucent and the pepper is very soft.

Step 3: Bloom the Spices

Now for a crucial step: I stir in the chopped garlic, cumin, chili powder, salt, pepper, and the pinch of cinnamon. I cook this, stirring constantly, for about 30 seconds. This toasts the spices, "blooming" them in the hot pan, which makes them incredibly fragrant and deepens their flavour.

Step 4: Simmer the Chili

Next, I add the fire-roasted tomatoes, the drained kidney beans and black beans, the pumpkin puree, the chicken broth, and the browned sausage (along with any juices from the plate). I stir everything together to combine.

I bring the mixture to a boil over medium-high heat, then immediately reduce the heat to medium-low, cover the pot, and let it simmer for at least 20 minutes, stirring occasionally. If you have more time, letting it simmer for 45 minutes to an hour will make it even better!

Finally, I taste the chili and adjust the salt and pepper as needed.

Common Mistakes to Avoid

1. Using Pumpkin Pie Filling: This is the most common mistake! Pumpkin pie filling is pre-sweetened and spiced with things like cloves and allspice, which will make your chili taste like a dessert. You must use 100% pure pumpkin puree.
2. Not Draining & Rinsing Beans: Canned beans sit in a starchy, salty liquid. Not draining and rinsing them can make your chili's broth cloudy, too thick, and overly salty.
3. Not Browning the Sausage: Don't just "grey" the meat. Letting it get those deep, dark brown crispy bits on the bottom of the pan creates a massive layer of flavour that you can't get otherwise.

Variations

This chili recipe is a fantastic base for customization!

• Different Meat: You can easily swap the spicy sausage for 1 lb of lean ground turkey (93/7) or 85/15 ground beef.
• Make it Vegetarian/Vegan: This is an easy switch. Omit the sausage and use a high-quality plant-based ground "meat", or just add an extra can of beans (like pinto beans). Be sure to use vegetable broth instead of chicken broth.
• Extra Smoky & Spicy: Add one or two finely chopped chipotles in adobo sauce (along with the garlic) for a huge smoky kick.
• Different Beans: Use pinto beans or white cannellini beans instead of kidney or black beans.

How to Serve

This is a hearty, all-in-one meal that is made for toppings.

• I love to set up a "chili bar" with small bowls of toppings for the family.
• A big dollop of soured cream (or plain Greek yogurt) is essential to cut the richness.
• A handful of shredded sharp cheddar cheese melts beautifully on top.
• Toasted, salted pumpkin seeds (pepitas) add the most fantastic, necessary crunch!
• And of course, it's perfect with a big wedge of warm, buttery cornbread or crusty bread for dipping.

Make Ahead and Storage

This is one of the best make-ahead meals you can imagine!

• Make Ahead: You can make the entire pot of chili up to 3 days in advance. The flavours will only get better as they sit in the fridge.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezing: This pumpkin chili freezes perfectly. Let it cool completely, then portion it into freezer-safe containers or heavy-duty freezer bags. It will keep for up to 3 months. Thaw it overnight in the refrigerator.
• Reheating: Reheat gently in a pot over medium-low heat, stirring occasionally, until hot. You may need to add an extra splash of broth or water to loosen it up, as it will thicken in the fridge.

Nutrition Snapshot

Estimated Nutrition Per Serving (⅙th of pot, without toppings): ~410 calories · 30g protein · 38g carbs · 16g fat (This is an approximation and can vary based on the leanness of your sausage and specific brands used.)

FAQs