Cozy Pumpkin Chili: Prize-Winning Fall Recipe
Prize-Winning Fall Comfort Dinner.
Prize-winning Pumpkin Chili! Perfect for Halloween or fall gatherings, this spicy, savory recipe features beef sausage, black beans, and velvety pumpkin puree for a rich texture.
I remember the first time I made this chili. It was a chilly October evening, and I was craving something hearty, but with a little twist. I had a can of pumpkin puree staring at me from the pantry, and a wild idea sparked. Could pumpkin work in chili? I mean, why not? So, I started experimenting, adding a little here, a little there. The aroma filling my kitchen was just divine, a mix of spices and earthiness. And when I finally tasted it? Wow. It was a revelation. It ended up winning first prize at our neighborhood fall potluck, and ever since, it's been 'the pumpkin chili recipe.' It brings me back to that cozy kitchen, the laughter, the feeling of accomplishment. It’s more than just food; it’s a memory.
Why You'll Fall for This Pumpkin Chili
- •It’s genuinely prize-winning; this recipe is a crowd-pleaser!
- •The pumpkin puree adds an incredible, subtle creaminess and depth of flavor.
- •Perfect for fall evenings, Halloween parties, or cozy family dinners.
- •It’s hearty, satisfying, and full of warming spices.
- •Easy to make in one pot, which means less cleanup (yay!).
- •Customizable to your spice preference—add more cayenne for a kick!
- •Freezes beautifully, so you can enjoy it later, too.
“This pumpkin chili is an absolute masterpiece! I was skeptical at first, but the pumpkin adds such an incredible depth and creaminess without overpowering the classic chili flavors. It truly is prize-winning; I’ve shared it with everyone!” – Sarah L.
Essential Ingredient Guide
- Pumpkin Puree: Make *absolutely sure* you grab 100% pure pumpkin puree, not pumpkin pie filling! The pie filling is sweetened and spiced, which isn't what we want here. The puree gives us that earthy depth and velvety texture without the sugar.
- Beef Sausage: Using ground beef sausage adds a wonderful savory kick and a bit more flavor than just plain ground beef. Look for a mild or hot variety depending on your preference. If you can't find it, a good quality ground beef with a pinch of fennel seed will work.
- Chili Powder & Cumin: These are the heart of our chili spice blend. Don't skimp! Fresh, fragrant spices make all the difference. Toasting them briefly in the pot before adding liquids can really wake up their flavor, too, though this recipe keeps it simple.
- Canned Tomatoes: The combination of crushed and diced tomatoes gives us both a smooth base and some nice textural chunks. Use good quality canned tomatoes, as they form a significant part of the liquid and flavor profile.
- Beans: Black beans and kidney beans are classic chili additions. Always rinse and drain them thoroughly before adding to remove excess sodium and starchy liquid. This helps keep your chili tasting fresh and clean.
Complete Cooking Process
- Chop your onion and bell peppers. Mince the garlic.
- Open and rinse your cans of black beans and kidney beans.
- Measure out all your spices – it makes cooking smoother, honestly.
- In your big pot, heat the olive oil.
- Add the ground beef sausage and break it up. Cook until it's nice and browned.
- Drain off any extra fat (we don't want greasy chili!) and set the cooked sausage aside for a moment.
- In the same pot, toss in the chopped onion and bell peppers. Cook them until they're soft and fragrant, about 5-7 minutes.
- Add the minced garlic and stir for just about a minute. You don't want it to burn, just to release all that lovely aroma.
- Bring the beef sausage back to the pot.
- Stir in the pumpkin puree (again, check that it's PURE pumpkin!), crushed tomatoes, diced tomatoes, rinsed beans, and beef broth.
- Add all your spices: chili powder, cumin, smoked paprika, cayenne, oregano, salt, pepper, and don't forget that bay leaf. Give it a really good stir to combine everything beautifully.
- Bring the chili to a gentle simmer.
- Reduce the heat to low, cover the pot, and let it bubble away for at least 45 minutes. An hour is even better, or longer if you have the time! That’s when all those flavors really get to know each other.
- Give it a stir now and then. Taste and adjust your seasonings. Maybe a little more salt? A pinch more cayenne?
- Before serving, remember to fish out that bay leaf. Nobody wants to chew on that!
- Ladle generous portions into bowls.
- Now for the fun part: toppings! Load it up with cheese, a dollop of sour cream, fresh cilantro, or avocado. So good!
FAQs About Your Pumpkin Chili
→Can I make this chili vegetarian?
Absolutely! Just skip the beef sausage. You can add extra beans, lentils, or a plant-based ground crumble for more substance. You might also want to swap beef broth for vegetable broth.
→What if I don't like my chili too spicy?
No problem! The cayenne pepper is optional. You can omit it entirely or just add a tiny pinch. The chili powder and smoked paprika still give plenty of flavor without intense heat.
→How long does pumpkin chili last in the fridge?
This chili keeps really well! Store it in an airtight container in the refrigerator for up to 3-4 days. The flavors actually get even better the next day, in my opinion!
→Can I freeze this chili?
Yes, it freezes beautifully! Let it cool completely, then transfer to freezer-safe containers or bags. It will keep for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
→What's the best way to serve this chili?
Oh, the options! Classic toppings like shredded cheddar, sour cream, and cilantro are a must. But also try it with diced avocado, a squeeze of lime, or crumbled tortilla chips. And a warm slice of cornbread for dipping? Perfection.
Cozy Pumpkin Chili: Prize-Winning Fall Recipe
Enjoy a bowl of prize-winning Pumpkin Chili! Perfect for Halloween or fall gatherings, this spicy, savory recipe features beef sausage, black beans, and velvety pumpkin puree for a rich texture.
Timing
Prep Time
20 minutes
Cook Time
45-60 minutes
Total Time
1 hour 5 minutes - 1 hour 20 minutes
Recipe Details
Ingredients
For the Chili Base
- 011 tablespoon olive oil
- 021 lb ground beef sausage
- 031 large yellow onion, chopped
- 042 bell peppers (any color), chopped
- 053 cloves garlic, minced
- 061 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 071 (28 oz) can crushed tomatoes
- 081 (15 oz) can diced tomatoes, undrained
- 091 (15 oz) can black beans, rinsed and drained
- 101 (15 oz) can kidney beans, rinsed and drained
- 111 cup beef broth
- 122 tablespoons chili powder
- 131 tablespoon ground cumin
- 141 teaspoon smoked paprika
- 151/2 teaspoon cayenne pepper (or to taste)
- 161 teaspoon dried oregano
- 171 bay leaf
- 181 teaspoon salt (or to taste)
- 191/2 teaspoon black pepper (or to taste)
Optional Toppings
- 01Shredded cheddar cheese
- 02Sour cream or Greek yogurt
- 03Fresh cilantro, chopped
- 04Diced avocado
- 05Jalapeño slices
- 06Cornbread
Instructions
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the ground beef sausage and cook, breaking it up with a spoon, until browned. Drain any excess fat and set the sausage aside.
Reduce heat to medium. Add the chopped onion and bell peppers to the pot. Sauté for 5-7 minutes, until softened. Stir in the minced garlic and cook for another minute until fragrant.
Return the cooked beef sausage to the pot. Stir in the pumpkin puree, crushed tomatoes, diced tomatoes (with their juice), black beans, kidney beans, and beef broth. Mix everything well.
Add the chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, black pepper, and bay leaf. Stir to combine all the spices. Bring the chili to a simmer.
Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 45 minutes to 1 hour, or even longer, stirring occasionally. The longer it simmers, the more the flavors will meld together. Taste and adjust seasonings as needed.
Remove the bay leaf before serving. Ladle the hot pumpkin chili into bowls and serve with your favorite toppings like shredded cheese, sour cream, fresh cilantro, or diced avocado. A side of warm cornbread is always a good idea!
Notes & Tips
- 1If you like a smoky flavor, add a pinch of chipotle powder along with the other spices.
- 2For a richer chili, use fire-roasted diced tomatoes.
- 3Got fresh pumpkin? You can roast and puree it yourself for an even fresher flavor experience.
- 4Don't be afraid to experiment with different types of beans or even adding corn.
- 5This chili is even better the next day, so consider making a big batch!
Tools You'll Need
- •Always drain the fat from the beef sausage; it keeps the chili from being greasy.
- •Do *not* use pumpkin pie filling by mistake—only pure pumpkin puree!
- •Let it simmer: The longer this chili cooks, the more the flavors deepen and meld. Don't rush it if you have time.
- •Taste and adjust: Chili is personal! Taste before serving and add more salt, pepper, or cayenne to suit your preference.
- •Don't forget the bay leaf, but remember to remove it before serving!