If ever there was a comfort food that sings of autumn on every spoonful, it’s this Pioneer Woman Pumpkin Chili. Brimming with bold flavors, a cozy texture, and that hint of sweet pumpkin magic, this chili is the answer to a blustery afternoon or a casual dinner with friends. The combination of spicy sausage, tender beans, fire-roasted tomatoes, and velvety pumpkin puree creates something truly unforgettable. Trust me—once you try this, you’ll find yourself craving it long after fall has passed!

Pioneer Woman Pumpkin Chili Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Pioneer Woman Pumpkin Chili is in how each simple ingredient works together to create something hearty and delicious. These pantry staples join forces to bring you a dish that’s packed with flavor, color, and a touch of creativity in every bowl.

Olive oil: A splash of olive oil ensures your sausage and vegetables cook up tender without sticking.
Spicy Italian sausage: This brings robust, zesty flavor—feel free to swap for beef, turkey, or veggie sausage if you wish.
Onion: Chopped onion adds sweetness and a savory undertone to the base of the chili.
Red bell pepper: Its vibrant color and mellow crunch brighten up the pot.
Fresh garlic: Just a few cloves, freshly minced, make the aroma incredible and boost every bite.
Chili powder: The essential spice that brings the cozy, familiar chili heat.
Ground cumin: Earthy and warm, cumin rounds out the chili’s flavor profile.
Ground cinnamon: Just a touch elevates the pumpkin and adds delicious complexity.
Black pepper: Freshly cracked is best for that subtle peppery finish.
Kosher salt: Brings everything together and heightens all the other flavors.
Pumpkin puree: The start of the show—smooth, creamy, and perfectly autumnal.
Fire-roasted diced tomatoes (with juice): These bring smokiness and a little tang; don’t drain them.
Black beans: Hearty and creamy, they make the chili extra satisfying.
Kidney beans: Their meaty texture complements the sausage and black beans wonderfully.
Chicken broth: Adds depth—vegetable broth works too, especially for a meatless version.

How to Make Pioneer Woman Pumpkin Chili

Step 1: Brown the Sausage

Get started by setting a large Dutch oven or heavy soup pot over medium heat, then pour in the olive oil. As the oil warms, add the spicy Italian sausage and use a sturdy spoon to break it into crumbles. Let it brown thoroughly—this not only gives the chili hearty texture but also adds those deliciously savory notes that anchor the whole dish. Once it’s browned and fragrant, transfer the sausage out of the pot with a slotted spoon so you can build your veggie base.

Step 2: Sauté the Vegetables

With just a little sausage fat left behind, toss in the chopped onion and red bell pepper. Sauté them over medium heat, gently stirring, until you notice they’re softened and ever-so-slightly golden. This takes about 6 to 8 minutes and lays the foundation for all that homey, classic chili flavor. Trust me, this step is worth every minute—it makes the entire kitchen smell amazing!

Step 3: Bloom the Spices and Garlic

Sprinkle in the minced garlic, chili powder, ground cumin, cinnamon, black pepper, and kosher salt. Let them sizzle for about one minute—just long enough to bloom their natural oils and fragrance. This aromatic step infuses Pioneer Woman Pumpkin Chili with warming, craveable depth. The kitchen will smell so good, you’ll have to resist sneaking a taste before it’s even finished!

Step 4: Combine Everything and Simmer

Return the browned sausage to the pot, then add the pumpkin puree, fire-roasted diced tomatoes (with juices), black beans, kidney beans, and chicken broth. Give the whole beautiful mixture a thorough stir. Bring the chili to a gentle simmer, reduce the heat to low, and let it bubble away uncovered for 20 to 25 minutes. This lets all those layers of flavor meld together, thickening the chili to hearty perfection.

Step 5: Taste and Serve

Now’s the time for a quick taste test—adjust salt or spices if you need a little more kick or savoriness. Ladle hot Pioneer Woman Pumpkin Chili into bowls and serve immediately with all your favorite toppings. Each bite is unmistakably comforting!

How to Serve Pioneer Woman Pumpkin Chili

Garnishes

Pioneer Woman Pumpkin Chili shines brightest when you dress it up with a variety of fun, colorful toppings. Think tangy sour cream, shredded sharp cheddar, creamy avocado chunks, sliced green onions, or a sprinkle of crunchy toasted pumpkin seeds. Offer them on the side and let everyone customize their bowl—fun for family nights or casual gatherings with friends!

Side Dishes

This chili is hearty enough to be a meal on its own, but if you want a perfect pairing, reach for classics like cornbread (try it toasted with honey butter!), crusty artisan bread, or a simple green salad for a lighter contrast. Even a baked sweet potato or warm tortilla chips are wonderful for scooping up every last drop.

Creative Ways to Present

For a bit of flair, consider serving Pioneer Woman Pumpkin Chili in hollowed mini pumpkins for a festive fall dinner. Or, ladle it into mason jars for grab-and-go lunches. Leftovers also make a fantastic topping for baked potatoes or oven-roasted spaghetti squash, turning them into a brand-new, wildly satisfying meal.

Make Ahead and Storage

Storing Leftovers

One of the best things about Pioneer Woman Pumpkin Chili is how well it keeps. Let leftovers cool completely, then store them in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, so that second helping might taste even better than the first.

Freezing

This chili is a dream for meal prep—simply ladle cooled chili into individual freezer-safe containers, leaving an inch of headspace for expansion. It’ll keep happily in the freezer for up to 3 months. Defrost overnight in the fridge when a craving strikes, and your future self will thank you!

Reheating

To reheat, transfer your desired portion to a saucepan and warm gently over medium-low heat, stirring occasionally to keep everything creamy and smooth. For a quick fix, you can also use the microwave—just cover loosely and heat in minute bursts, stirring each time, until piping hot.

FAQs

Can I make Pioneer Woman Pumpkin Chili vegetarian?

Absolutely! Just leave out the sausage and add an extra can of black beans or kidney beans. Swap the chicken broth for vegetable broth, and you’ll have a protein-packed, plant-based chili everyone can enjoy.

What’s the best way to add extra heat or spice?

If you like your chili with a little more fire, try tossing in a chopped jalapeño with the onions and peppers, or a dash of cayenne pepper along with the other spices. Hot sauce stirred in at the end is another quick way to level up the heat!

Can I use fresh pumpkin instead of canned?

Definitely! Roast and puree your own pumpkin for an ultra-fresh touch. Just make sure it’s thoroughly blended for a super creamy texture, and you’ll be set.

How can I thicken Pioneer Woman Pumpkin Chili if it’s too thin?

Let it simmer uncovered a little longer—the extra time will let more liquid evaporate and the chili will thicken up nicely. You can also mash a few beans against the side of the pot for a thicker, creamier consistency.

Is this chili gluten-free?

Yes, as long as you double-check that your sausage and chicken broth are certified gluten-free, Pioneer Woman Pumpkin Chili is naturally gluten-free—making it a great option for those with dietary restrictions.

Final Thoughts

If you’re searching for a crowd-pleasing meal that tastes like something special but is secretly so easy, give Pioneer Woman Pumpkin Chili a try. It’s sure to become a staple in your fall recipe rotation and will warm you from the inside out with every bite!

Pioneer Woman Pumpkin Chili Recipe

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4.6 from 18 reviews

Author: admin
Total Time: 45 minutes
Yield: 6–8 servings 1x
Diet: Non-Vegetarian

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Description

Warm up with a cozy bowl of Pioneer Woman Pumpkin Chili, a hearty and flavorful dish perfect for chilly fall evenings.

Ingredients

Scale

Ingredients:

1 tablespoon olive oil
1 pound spicy Italian sausage (casings removed)
1 medium onion (chopped)
1 red bell pepper (chopped)
3 cloves garlic (minced)
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
3/4 teaspoon black pepper
1 teaspoon kosher salt
1 (15 oz) can pumpkin puree
2 (15 oz) cans fire-roasted diced tomatoes (with juice)
1 (15 oz) can black beans (drained and rinsed)
1 (15 oz) can kidney beans (drained and rinsed)
2 1/2 cups chicken broth

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Instructions

Heat the olive oil: In a large Dutch oven or soup pot over medium heat.
Cook the sausage: Until browned, then remove and set aside.
Sauté vegetables: Add onion and bell pepper, cook until softened.
Add seasonings: Garlic, chili powder, cumin, cinnamon, pepper, and salt.
Combine ingredients: Return sausage to the pot, add pumpkin, tomatoes, beans, and broth.
Simmer: Uncovered for 20–25 minutes.
Adjust seasoning: Taste and add more if needed.
Serve: Hot with desired toppings.