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Close of pumpkin chili in a dutch-oven

Pumpkin Chili

  • Author: Katya
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 4-6 1x
  • Category: Soup
  • Method: Simmer
  • Cuisine: Tex-Mex


Made with only 7-ingredients, this pumpkin chili recipe just might be the easiest chili I have ever made. It comes together in only two-steps and is an all-time fall favorite!


  • 1 lb. mild Italian sausage, removed from casing
  • 1 (15 oz.) can pure pumpkin (purée)
  • 1 (14.5 oz.) can diced tomatoes with basil, garlic, and oregano
  • 1 (15 oz.) can pinto beans, drained and rinsed
  • 1 (4 oz.) can chopped green chiles
  • 1 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 1/41/2 cup water
  • Neutral oil for cooking, such as canola or grapeseed
  • Kosher salt and fresh black pepper


  1. Heat about 1 Tablespoon of oil in a dutch-oven over medium-high heat. When hot, add sausage, and brown until no longer pink and almost cooked through, about 5-7 minutes. You might have some pan grease/juices – do not drain it.
  2. Add pumpkin purée, tomatoes, beans, chiles, chili powder, cumin, and water. Season with salt and pepper, to taste. Reduce heat to medium and simmer 12-15 minutes, stirring occasionally. Chili will be on the thick side, so you can add a little more water if needed. Taste for salt and pepper before serving.
  3. Serve with your favorite chili toppings.


  1. For more heat, substitute mild sausage for HOT sausage.
  2. For a lighter chili, substitute Italian sausage (pork) for Turkey Italian sausage (same thing just made with turkey meat).

Keywords: healthy, turkey, fall, easy