Pumpkin Chili Recipe

Introduction

This Pumpkin Chili is a comforting twist on traditional chili, combining savory sausage, hearty beans, and creamy pumpkin puree for a rich, warming bowl. Perfect for cooler days, it’s both flavorful and satisfying with a subtle hint of spice.

Ingredients

• Green onion, for garnish
• Cheddar cheese, for topping
• Sour cream, for serving
• 1 12-ounce package maple breakfast links
• 2 15-ounce cans great northern beans, drained
• 1 15-ounce can whole corn kernels, drained
• 1 4-ounce can diced green chilies
• 1 10-ounce can diced tomatoes with green chilies (Ro-Tel)
• 1 15-ounce can pure pumpkin puree
• 4 cups (32 ounces) chicken stock
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground black pepper
• 8 ounces plain cream cheese

Instructions

1. Step 1: Carefully remove the casings from all of the maple breakfast links using a knife. Heat a skillet over medium heat and crumble the sausage as it cooks. Cook until browned and fully cooked, about 8-10 minutes. Drain any excess fat.
2. Step 2: In a crockpot, combine the cooked sausage, great northern beans, corn kernels, diced green chilies, diced tomatoes with green chilies, pumpkin puree, chicken stock, ground cumin, chili powder, ground nutmeg, and black pepper. Stir well to mix all ingredients.
3. Step 3: Cover and cook on low heat for 6-8 hours to allow flavors to meld.
4. Step 4: About 20 to 30 minutes before serving, cut the cream cheese into 6 to 8 chunks. Microwave the chunks for 30-60 seconds to soften. Add the softened cream cheese to the slow cooker, stirring occasionally until fully melted and incorporated into the chili.
5. Step 5: Serve the chili hot, garnished with chopped green onion, shredded cheddar cheese, and a dollop of sour cream, if desired.

Tips & Variations

• For a vegetarian version, substitute sausage with diced mushrooms or a plant-based sausage alternative and use vegetable stock instead of chicken stock.
• Adjust the chili powder to suit your preferred level of spiciness.
• Smoked paprika added with the spices can add a deeper smoky flavor.
• Serve with warm cornbread or over rice for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin. Roast and puree the pumpkin flesh until smooth before adding it to the chili. Keep in mind that fresh pumpkin may contain more moisture, so you might need to adjust cooking time or liquid accordingly.

Is this chili spicy?

This chili has a mild to medium level of spice due to the chili powder and diced green chilies. You can easily adjust the heat by increasing or reducing the amount of chili powder or adding fresh jalapeños for extra kick.

Pumpkin Chili Recipe

Print Recipe

★★★★★

4.9 from 129 reviews

This hearty Pumpkin Chili combines savory maple breakfast sausage with the sweetness of pumpkin puree and a blend of beans, corn, and spices slow-cooked to perfection. Cream cheese adds a rich, velvety texture, while toppings like cheddar cheese, sour cream, and green onions bring fresh and tangy contrasts. A comforting, fall-inspired chili perfect for cozy meals.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 6 hours 30 minutes
• Total Time: 6 hours 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

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Meat

• 1 12 ounce package maple breakfast links

Beans and Vegetables

• 2 15oz cans great northern beans, drained
• 1 15oz can whole corn kernels, drained
• 1 4oz can diced green chilies
• 1 10oz can diced tomatoes with green chilies (Ro-Tel)
• 1 15oz can pure pumpkin puree

Liquids and Dairy

• 4 cups (32 ounces) chicken stock
• 8 ounces plain cream cheese
• Cheddar cheese (for garnish)
• Sour cream (for garnish)

Spices and Seasonings

• 1 1/2 teaspoon ground cumin
• 1 1/2 teaspoon chili powder
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground black pepper

Garnish

• Green onion, sliced

Instructions

1. Prepare the Sausage: Using a knife, carefully remove the casings from all of the maple breakfast links. Heat and crumble the sausage in a skillet over medium heat until browned and fully cooked, about 8-10 minutes. Drain off any excess fat.
2. Combine Ingredients in Crockpot: Add the cooked maple breakfast sausage, drained great northern beans, corn kernels, diced green chilies, diced tomatoes with green chilies, pumpkin puree, chicken stock, ground cumin, chili powder, ground nutmeg, and ground black pepper into the crockpot. Stir well to mix all ingredients together evenly.
3. Slow Cook the Chili: Cook the mixture on low heat for 6 to 8 hours, allowing the flavors to meld and the chili to thicken naturally.
4. Incorporate Cream Cheese: About 20 to 30 minutes before serving, cut the cream cheese block into 6 to 8 chunks and microwave it for 30-60 seconds to soften it to room temperature. Add the softened cream cheese chunks into the slow cooker and stir occasionally to help it melt and fully incorporate into the chili, creating a creamy texture.
5. Serve and Garnish: Once the cream cheese is fully melted and mixed, ladle the chili into bowls. Top with shredded cheddar cheese, a dollop of sour cream, and sliced green onions to add fresh flavor and texture. Serve hot and enjoy.

Notes

• Removing the sausage casings before cooking helps the meat crumble evenly in the chili.
• Softening the cream cheese before adding ensures it melts smoothly into the hot chili.
• This chili can be made a day ahead; flavors improve when reheated gently.
• For a vegetarian version, substitute the sausage with plant-based sausage and use vegetable stock instead of chicken stock.
• Adjust the chili powder and green chilies according to your desired spice level.
• Garnishes are optional but add great texture and flavor contrasts.

Keywords: pumpkin chili, slow cooker chili, autumn recipes, maple sausage chili, creamy chili, fall dinner, hearty chili