Pioneer Woman Pumpkin Chili Recipe
Get ready to fall in love with a warming bowl of Pioneer Woman Pumpkin Chili! This savory chili combines spicy Italian sausage, creamy pumpkin puree, and fire-roasted tomatoes—creating a craveable blend of smoky, hearty flavor and velvety texture. Every spoonful is loaded with beans, veggies, just the right touch of spice, and a hint of sweetness from pumpkin that does not overpower. Whether you’re gathering around the table on a cool autumn night or meal-prepping for busy days ahead, Pioneer Woman Pumpkin Chili will instantly become your go-to comfort dish.
Ingredients You’ll Need
One of the best things about Pioneer Woman Pumpkin Chili is how each ingredient brings a special something to the pot—color, richness, or bold flavor. This recipe relies on pantry staples and a few fresh ingredients, yet the result is anything but ordinary.
- Olive oil: Adds just enough richness to brown the sausage and sauté the veggies.
- Ground spicy Italian sausage: Gives the chili its signature kick and ultra-savory depth; use a plant-based version if making it vegetarian.
- Onion: Chopped onion forms the aromatic base, delivering sweetness and structure.
- Red bell pepper: Brings color and a subtle, sweet crunch to every bite.
- Garlic: Three cloves bring loads of garlicky flavor that deepen as the chili cooks.
- Ground cumin: Adds earthiness and a hint of warmth for classic chili undertones.
- Chili powder: The main source of smoky heat, important for big chili personality.
- Cinnamon: Just a bit ties everything together with unexpected, cozy notes.
- Kosher salt: Enhances all the savory flavors; add more to taste as it simmers.
- Ground black pepper: Balances the spices and freshens every bite.
- Fire-roasted diced tomatoes: Brings a smoky tang—don’t drain the flavorful juices!
- Kidney beans: Classic chili staple, these add heft and hearty, creamy texture.
- Black beans: Different bean, different bite—plus extra fiber and protein.
- Pumpkin puree: Makes this chili extra creamy and full-bodied (not sweet!).
- Chicken broth: Loosens the chili and infuses more savory goodness; vegetable broth works too.
- Optional toppings: Sour cream, shredded cheddar, roasted pumpkin seeds, avocado slices—the finishing touches that make it memorable.
How to Make Pioneer Woman Pumpkin Chili
Step 1: Brown the Sausage
Heat the olive oil in a large Dutch oven over medium heat. Add the spicy Italian sausage and break it up with a wooden spoon as it cooks. Let it sizzle away until it’s fully browned and cooked through, about 6 to 8 minutes. Once done, transfer the sausage to a paper towel-lined plate to drain off any excess fat—this step makes every bite meaty but not greasy.
Step 2: Sauté the Vegetables
Don’t clean the pot! With all those flavor-packed sausage bits left behind, toss in your chopped onion and red bell pepper. Let them sauté, stirring occasionally, until they soften and become glossy—about 10 to 12 minutes. This slow caramelization brings out the natural sweetness and makes a flavorful backbone for our chili.
Step 3: Toast the Spices
Now, stir in those fragrant minced garlic cloves, ground cumin, chili powder, cinnamon, salt, and black pepper. Cook everything for just about 30 seconds, letting the spices bloom until your kitchen smells absolutely irresistible. This step is the secret to deep, melded chili flavor.
Step 4: Build the Chili Base
Pour in the fire-roasted diced tomatoes (juices and all), kidney beans, black beans, pumpkin puree, chicken broth, and the browned sausage you set aside earlier. Stir well so that the pumpkin fully integrates, giving the chili its dreamy, rich texture and sunset hue.
Step 5: Simmer and Mingle the Flavors
Bring everything up to a gentle boil over medium-high heat, then reduce the heat to medium-low. Cover the pot and let it all simmer for 20 minutes, stirring occasionally. This is where Pioneer Woman Pumpkin Chili comes to life—the flavors meld, the texture thickens, and anticipation builds.
Step 6: Taste and Adjust
After 20 minutes, take a taste and adjust the seasoning with more salt and black pepper if you’d like. This stage is all about personalizing; if you crave extra heat, toss in some cayenne or a pinch of red pepper flakes. Ladle the chili into bowls and get ready to top with all your favorites!
How to Serve Pioneer Woman Pumpkin Chili
Garnishes
This chili is a perfect canvas for delicious garnishes. A dollop of sour cream melts into the bowl, balancing out the spice; sharp shredded cheddar adds a gooey finish; roasted pumpkin seeds provide crunch; and creamy avocado slices offer a cool, buttery bite. Pile on your favorites and make each bowl your own!
Side Dishes
Pioneer Woman Pumpkin Chili shines next to classics like warm cornbread, crusty sourdough, or a basket of tortilla chips for scooping up every last drop. If you’re serving a crowd, offer a crisp green salad with a simple vinaigrette to round out the meal without overpowering the star of the show.
Creative Ways to Present
For a fun twist, serve Pioneer Woman Pumpkin Chili in hollowed-out mini pumpkins, bread bowls, or even as a topping over baked sweet potatoes. At game day gatherings or potlucks, set up a chili bar with assorted toppings and let guests build their dream bowls—everyone gets the flavors they love!
Make Ahead and Storage
Storing Leftovers
Store any leftover Pioneer Woman Pumpkin Chili in an airtight container in the fridge for up to four days. You’ll find that the flavors deepen and meld even more overnight, giving you an even tastier meal the next day!
Freezing
Pioneer Woman Pumpkin Chili freezes beautifully. Once cooled, ladle it into freezer-safe containers or resealable bags and freeze for up to three months. Just remember to label it with the date—future you will thank present you.
Reheating
Reheat Pioneer Woman Pumpkin Chili gently on the stovetop over medium-low heat, stirring occasionally until hot throughout. If it’s thickened up, stir in a splash of broth or water to restore that luscious, soupy consistency. Alternatively, microwave in single portions, covered, stirring halfway through to ensure even heating.
FAQs
Can I make Pioneer Woman Pumpkin Chili vegetarian?
Absolutely! Simply omit the sausage and swap in a plant-based ground meat alternative or an extra can of your favorite beans. You still get all the creamy pumpkin goodness and bold chili flavor, just minus the meat.
Does the pumpkin make the chili sweet?
Not at all. The pumpkin puree here adds a subtle richness and creaminess, but it doesn’t taste like dessert. Instead, it highlights the savory spices and makes the chili ultra satisfying.
What kind of sausage works best?
Spicy Italian sausage is key for that signature flavor, but if you’re heat-sensitive or making this for kids, mild Italian sausage works beautifully too. For a smoky twist, try chorizo or your favorite sausage blend.
How spicy is this chili?
With spicy Italian sausage and a fair amount of chili powder, this dish clocks in at “medium” heat for most palates. If you love more fire, add extra chili powder, a pinch of cayenne, or top with sliced jalapeños. If you want subtle warmth, simply use mild sausage and scale back the chili powder.
Can I make Pioneer Woman Pumpkin Chili in advance?
Yes, and in fact, Pioneer Woman Pumpkin Chili is often even better the next day! Making it ahead lets those spices and flavors come together for a truly harmonious bowl. Just cool and store in the fridge or freezer as needed.
Final Thoughts
I can’t wait for you to try this Pioneer Woman Pumpkin Chili in your own kitchen—it’s hearty, unique, and endlessly comforting. Every bite brings a little fall magic to your table. Grab your ladle, pile on the toppings, and dive into this new family favorite!
Print
Pioneer Woman Pumpkin Chili Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Warm up with a bowl of hearty Pioneer Woman Pumpkin Chili, a comforting dish perfect for chilly fall evenings. This flavorful chili combines the earthy sweetness of pumpkin with savory Italian sausage and a blend of spices for a satisfying meal.
Ingredients
Main Chili:
- 1 tablespoon olive oil
- 1 pound ground spicy Italian sausage
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 ½ tablespoons chili powder
- ½ teaspoon ground cinnamon
- 1 teaspoon kosher salt, plus more to taste
- ¾ teaspoon ground black pepper
- 2 cans (15 ounces each) fire-roasted diced tomatoes, with juices
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pumpkin puree
- 2 ½ cups chicken broth
Optional Toppings:
- sour cream
- shredded sharp cheddar cheese
- roasted pumpkin seeds
- avocado slices
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add the sausage and cook until browned and cooked through. Transfer to drain.
- In the same pot, add onion and bell pepper. Sauté until softened. Add garlic, cumin, chili powder, cinnamon, salt, and pepper; cook until fragrant.
- Add tomatoes, beans, pumpkin, broth, and sausage. Stir well. Bring to a boil, then simmer covered for 20 minutes.
- Adjust seasoning and serve hot with toppings.
Notes
- For a vegetarian version, omit the sausage and add extra beans or a plant-based alternative.
- The chili tastes better the next day as flavors meld.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 470
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 8 g
- Protein: 24 g
- Cholesterol: 60 mg
