Pioneer Woman pumpkin chili from The Pioneer Woman site simmers spicy Italian sausage with pumpkin puree, fire-roasted tomatoes, and two types of beans in a Dutch oven. And the pot serves 6 to 8 at approximately 420 calories per serving in about 1 hour, since the 20-minute covered simmer does the heavy lifting after a quick sauté.
Most chili recipes rely on a long simmer to build body, but Ree’s version uses a full can of pumpkin puree to thicken the broth in a fraction of the time. So the chili tastes like it has been on the stove for hours after just 20 minutes of simmering, because the puree dissolves into the liquid and gives it a velvety weight that slow reduction alone takes much longer to achieve.
Blooming the cumin, chili powder, and cinnamon in the hot pan with the garlic for 30 seconds before the liquids go in is the step that activates the spice oils. And if you stir the dry spices straight into the cold broth, they float on top and never release their full flavor into the base.
Source: The Pioneer Woman (thepioneerwoman.com), recipe by Georgia Goode, verified from source content
Pioneer Woman Pumpkin Chili
Course: DinnerCuisine: AmericanDifficulty: Easy6-8
servings20
minutes40
minutes420
kcal1
hourBrowned Italian sausage drains while onion and bell pepper soften in the same Dutch oven before garlic, cumin, chili powder, and cinnamon bloom for 30 seconds. Then fire-roasted tomatoes, kidney beans, black beans, pumpkin puree, and chicken broth simmer covered with the sausage for 20 minutes.
Ingredients
1 tablespoon olive oil
1 lb. ground spicy Italian sausage
1 onion, chopped
1 red bell pepper, chopped
3 garlic cloves, chopped
2 teaspoons ground cumin
1 1/2 tablespoons chili powder
1 teaspoon kosher salt, plus more to taste
3/4 teaspoon ground black pepper, plus more to taste
1/2 teaspoon ground cinnamon
2 (15-oz.) cans fire-roasted tomatoes, not drained
1 (15-oz.) can kidney beans, drained and rinsed
1 (15-oz.) can black beans, drained and rinsed
1 (15-oz.) can pumpkin puree
2 1/2 cups chicken broth
- For serving:
Roasted pumpkin seeds
Sour cream
Shredded sharp cheddar cheese
Avocado
Directions
- Brown the sausage: Heat the olive oil in a large Dutch oven over medium heat, add the sausage, and cook 8 to 10 minutes while breaking it into pieces.
- Drain the sausage: Once browned and cooked through, transfer with a slotted spoon to a paper towel-lined plate.
- Cook the vegetables: Then add the onion and bell pepper to the Dutch oven and cook over medium heat for 10 to 12 minutes until softened.
- Bloom the spices: Once the vegetables are soft, stir in the garlic, cumin, chili powder, salt, pepper, and cinnamon for 30 seconds.
- Add the liquids and beans: Then stir in the fire-roasted tomatoes, kidney beans, black beans, pumpkin puree, chicken broth, and the drained sausage.
- Bring to a boil: Once everything is combined, increase the heat to medium-high until the chili boils.
- Simmer covered: Then reduce to medium-low, cover, and cook for about 20 minutes, stirring occasionally.
- Season and serve: Once the flavors have melded, taste for salt and pepper, and serve with pumpkin seeds, sour cream, cheese, and avocado.
FAQs
Can I make this chili without the sausage?
The source page says to leave out the sausage for a vegetarian version, and adding an extra can of beans or a vegan ground meat substitute fills the protein gap. Since the pumpkin puree already gives the broth plenty of body, the chili does not taste thin without the meat.
But the spicy sausage is what balances the natural sweetness of the pumpkin, so if you skip it, add an extra 1/2 teaspoon of chili powder. And a pinch of cayenne brings back the heat that the Italian seasoning in the sausage would have contributed.
Why does the recipe include cinnamon in a savory chili?
The cinnamon works with the pumpkin puree the same way it does in pumpkin pie, but at a much smaller dose. And 1/2 teaspoon across 6 to 8 servings is subtle enough that it rounds out the cumin and chili powder without making the chili taste like a dessert.
But if cinnamon in savory food is not your thing, skip it and the chili still has plenty of warmth from the cumin and chili powder alone. Since the pumpkin carries its own earthy sweetness, the cinnamon is an accent, not a requirement.
Can I use fresh pumpkin instead of canned puree?
The source page recommends canned puree because it skips the work of chopping, cleaning, and roasting a whole pumpkin. And canned puree has a smoother, more consistent texture that dissolves evenly into the broth.
But if you roast your own, use about 2 cups of mashed roasted pumpkin or butternut squash. Since fresh pumpkin has more moisture than canned, the chili may need an extra 10 minutes of uncovered simmering to thicken to the right consistency.
Can I make this ahead of time?
The source page says chili tastes better the longer it sits, and making it a day ahead lets the pumpkin, spices, and sausage meld overnight. So cook it through, cool it, and refrigerate in the Dutch oven for up to 3 days.
Then reheat on the stovetop over medium-low until simmering, and the pumpkin puree keeps the broth thick even after storage. And for another Pioneer Woman recipe that improves with an overnight rest, the chuckwagon pasta also deepens in flavor when the sauce sits on the cooked noodles.
What toppings work best with pumpkin chili?
The source page lists sour cream, shredded cheddar, avocado, and roasted pumpkin seeds, and the pepitas add a crunch that ties back to the pumpkin theme. Since the chili is already thick from the puree, the toppings add texture contrast more than additional body.
And corn muffins or cornbread alongside soak up the broth the same way bread pairs with the potato rolls at a holiday table. But skip rice or pasta underneath, because the pumpkin and two cans of beans already make each bowl filling enough on its own.
