If you’re craving a bowl of fall comfort that delivers savory warmth and a hint of surprise, you have to try this Pioneer Woman Pumpkin Chili. It’s hearty, deeply flavorful, and easy enough for a weeknight, yet unique enough to stir conversation at any gathering. The silky pumpkin purée weaves right into the smoky sausage, beans, and fire-roasted tomatoes, creating a one-pot wonder that celebrates everything we love about cozy cooking. Whether you top each bowl with tangy sour cream or creamy avocado, this chili might just become your new autumn favorite.
Ingredients You’ll Need
Let’s talk about the simple, dependable ingredients that make Pioneer Woman Pumpkin Chili shine. Each item in this list isn’t just a filler—it brings a unique essence to the pot, helping you create layers of texture, color, and big, bold flavor.
- Olive oil: Adds a silky richness and helps the sausage brown beautifully.
- Ground Italian sausage: Whether spicy or mild, sausage builds the heartiness and depth of the dish—go for spicy if you love a kick.
- Medium onion: Chopped onion melts down to form a savory base for every bite.
- Red bell pepper: Adds sweetness and a pop of color for an irresistible bowl.
- Garlic cloves: Fresh and aromatic, minced garlic ties all the seasonings together.
- Ground cumin: This smoky spice is essential for that earthy chili flavor.
- Chili powder: A chili classic, it brings both warmth and a whole lot of personality.
- Ground cinnamon: Just a pinch gives subtle sweetness and fall coziness—don’t skip this!
- Kosher salt: Enhances and balances every flavor in the pot.
- Ground black pepper: Adds that underlying warmth we all crave in a satisfying chili.
- Fire-roasted diced tomatoes (undrained): These pack in smoky, robust tomato notes that regular canned tomatoes just can’t match.
- Kidney beans (drained and rinsed): Hearty, creamy, and perfect for soaking up chili spices.
- Black beans (drained and rinsed): They bring another level of earthiness and fiber to each spoonful.
- Pumpkin purée: This star ingredient gives the chili a velvety texture and sweet-savory balance—be sure you’re using 100% pumpkin purée, not pie filling.
- Chicken broth: Lends savory depth and the ideal consistency to bring it all together.
How to Make Pioneer Woman Pumpkin Chili
Step 1: Brown the Sausage
Start by heating the olive oil in a large pot or Dutch oven set over medium heat. Add the ground Italian sausage and break it up with a wooden spoon as it sizzles. Let it cook until beautifully browned and crumbly—about 8 to 10 minutes. This step infuses the oil with sausage flavors, which means every bite of pumpkin chili is packed with savory goodness. Once browned, remove the sausage with a slotted spoon and set it aside to rest.
Step 2: Sauté the Aromatics
In the same pot, with all those magical sausage drippings, toss in the chopped onion and red bell pepper. Sauté these veggies for about 8 to 10 minutes, stirring occasionally, until they’re soft and just starting to caramelize. This creates a sweet and flavorful base that pairs perfectly with the sausage and pumpkin.
Step 3: Add Garlic and Spices
Now, stir in the minced garlic, ground cumin, chili powder, ground cinnamon, kosher salt, and black pepper. Give everything a good stir and let it cook for about 30 seconds. The spices will become ultra-fragrant, and the garlic will mellow. Trust me, this is where the Pioneer Woman Pumpkin Chili starts to smell amazing!
Step 4: Bring It All Together
Return the browned sausage to the pot. Then, add the fire-roasted diced tomatoes (with their juices), both types of beans, pumpkin purée, and chicken broth. Stir until everything is thoroughly combined. You’ll immediately notice how velvety the mixture becomes thanks to the pumpkin.
Step 5: Simmer to Perfection
Bring your chili to a gentle simmer, reduce the heat to medium-low, cover the pot, and let it bubble away for about 20 minutes. This patient simmering allows all the flavors—from the sausage to the pumpkin and spices—to mingle and deepen. Don’t forget to taste and adjust the seasoning as needed before serving.
How to Serve Pioneer Woman Pumpkin Chili
Garnishes
The right toppings take Pioneer Woman Pumpkin Chili from good to outstanding. I love a generous spoonful of sour cream to cool the spice, some shredded sharp cheddar for melty indulgence, and creamy avocado slices for a fresh finish. Don’t hesitate to scatter on sliced jalapeños, crunchy pepitas, or a sprig of fresh cilantro—whatever makes your heart (and taste buds) happy!
Side Dishes
Pair your chili with a basket of warm, fluffy cornbread or classic saltine crackers for dunking. If you’re feeling a little fancy, try a simple green salad tossed with lime vinaigrette, or even cheesy garlic bread on the side. This robust chili also welcomes a side of tortilla chips for extra crunch.
Creative Ways to Present
Show off your Pioneer Woman Pumpkin Chili in fun ways! Serve mini portions in mugs for a cozy party starter, ladle it over baked sweet potatoes for a hearty dinner twist, or spoon it onto nachos and melt cheese on top for a crowd-pleasing appetizer. Get creative—there are so many delicious ways to enjoy this chili outside of the classic bowl.
Make Ahead and Storage
Storing Leftovers
Leftover Pioneer Woman Pumpkin Chili only gets better with time as the flavors continue to meld. Let the chili cool, then transfer it to airtight containers and refrigerate for up to 4 days. It’s perfect for meal prep or easy lunches throughout the week.
Freezing
This chili freezes beautifully. Simply let it cool to room temperature, portion it into freezer-safe bags or containers, and stash it away for up to three months. Thaw overnight in the fridge or reheat gently from frozen on the stovetop for a delicious quick meal.
Reheating
To reheat, pour your chili into a saucepan and warm it gently over medium-low heat, stirring occasionally to ensure even heating. You can also reheat individual servings in the microwave—just cover lightly and heat in 1-minute bursts, stirring in between. Add a splash of broth if you want to loosen it up.
FAQs
Can I make Pioneer Woman Pumpkin Chili vegetarian?
Absolutely! Just leave out the sausage and add an extra can of beans—try pinto or chickpeas for even more texture. The robust spices and pumpkin will keep this vegetarian version hearty and satisfying.
What can I substitute for ground Italian sausage?
You can use ground turkey or beef if you like, but keep in mind it will slightly change the flavor. For a meatless version, plant-based sausage or crumbled tempeh are excellent alternatives.
Can I use homemade pumpkin purée?
Homemade pumpkin purée works perfectly in this recipe. Just make sure it’s thick and not watery; you want the same rich, creamy consistency as canned purée.
Is Pioneer Woman Pumpkin Chili spicy?
The chili has gentle warmth, but not too much heat—especially if you use mild sausage and adjust the chili powder to your taste. For extra spice, go for hot Italian sausage or add a pinch of cayenne.
How do I make this chili gluten-free?
As long as your sausage and broth are certified gluten-free, the rest of the ingredients are naturally gluten-free. Always double-check your labels to be safe!
Final Thoughts
With every spoonful, this Pioneer Woman Pumpkin Chili proves that comfort food can surprise you. It’s wholesome, packed with flavor, and fantastically easy—just the way a family favorite should be. I hope you’ll give it a try and discover a new tradition for chilly nights!
Print
Pioneer Woman Pumpkin Chili Recipe
- Total Time: 55 minutes
- Yield: 6–8 servings 1x
- Diet: Non-Vegetarian
Description
This hearty Pioneer Woman Pumpkin Chili is a comforting and flavorful twist on a classic dish. Packed with savory sausage, aromatic spices, and creamy pumpkin, it’s perfect for chilly fall days.
Ingredients
Ingredients:
- 1 tablespoon olive oil
- 1 pound ground Italian sausage (spicy or mild)
- 1 medium onion (chopped)
- 1 red bell pepper (chopped)
- 3 garlic cloves (minced)
- 2 teaspoons ground cumin
- 1 ½ tablespoons chili powder
- ½ teaspoon ground cinnamon
- 1 teaspoon kosher salt
- ¾ teaspoon ground black pepper
- 2 (15 oz) cans fire-roasted diced tomatoes (undrained)
- 1 (15 oz) can kidney beans (drained and rinsed)
- 1 (15 oz) can black beans (drained and rinsed)
- 1 (15 oz) can pumpkin purée
- 2 ½ cups chicken broth
Instructions
- Heat the olive oil: In a large pot, heat olive oil over medium heat.
- Cook the sausage: Add sausage and cook until browned. Remove and set aside.
- Sauté vegetables: In the same pot, cook onion and bell pepper until softened.
- Add seasonings: Stir in garlic, cumin, chili powder, cinnamon, salt, and pepper.
- Combine ingredients: Return sausage to pot, add tomatoes, beans, pumpkin, and broth. Simmer.
- Adjust seasoning: Taste and adjust seasonings. Serve warm with toppings.
Notes
- For a vegetarian version, omit the sausage and add an extra can of beans.
- This chili tastes even better the next day, making it ideal for meal prep.
- Use 100% pumpkin purée—not pumpkin pie filling—for best results.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 470
- Sugar: 7g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 24g
- Cholesterol: 55mg
