There’s something deeply comforting about a warm bowl of chili that’s loaded with hearty beans, vibrant spices, and a surprising twist of pumpkin. This Pumpkin Chili Recipe with Beans and Spices Recipe is one of my absolute favorites to make once fall hits — it’s cozy, packed with flavor, and a little bit different from your usual chili, in the best way.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Pumpkin Chili Recipe with Beans and Spices Recipe
- Top Tip
- How to Serve Pumpkin Chili Recipe with Beans and Spices Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Pumpkin Chili Recipe with Beans and Spices Recipe
Why You'll Love This Recipe
When I first tried this Pumpkin Chili Recipe with Beans and Spices Recipe, what struck me was how the pumpkin added a subtle sweetness and creaminess without overpowering the chili’s classic spicy, smoky vibe. It’s a game-changer for chili nights!
- Unique Flavor Twist: The pumpkin adds moisture and depth that makes this chili stand out from the crowd.
- Hearty & Balanced: Beans, sausage, and ground beef combined with warming spices ensure every bite is satisfying.
- Customizable Heat: Adjust the chipotle chili powder to match your spice preference for the perfect kick.
- Perfect for Leftovers: The flavors develop beautifully overnight, making it ideal for meal prep or busy weeknights.
Ingredients & Why They Work
Each ingredient here plays its part in making the chili flavorful, textured, and satisfying. Let’s break down why these come together so well—and a few tips for picking the best versions in the store.
- Olive oil: A good base for sauteing that adds subtle richness and helps develop deep flavors.
- Hot Italian sausage: The spicy, herby punch from this sausage is key, but you can swap for turkey sausage to lighten it up.
- Lean ground beef: Adds meaty umami and a nice texture contrast to the beans and pumpkin.
- Onion: The foundation of flavor that softens and sweetens as it cooks.
- Sweet potato: Offers natural sweetness and a tender bite that complements the savory elements.
- Red and green bell peppers: Add vibrant color, freshness, and a mild crunch to balance heavier ingredients.
- Garlic: Essential aromatic that boosts the whole chili with its pungent warmth.
- Chili powder, cumin, chipotle chili powder, smoked paprika: This spice combo creates a complex, smoky, and slightly spicy backbone.
- Ground coriander, cinnamon, ground ginger: These add unexpected notes that round out the chili with warmth and subtle sweetness.
- Fire-roasted tomatoes: Key for that rich tomatoey base with a smoky undertone—don’t skip the fire-roasted!
- Kidney and black beans: Protein-packed and hearty, they soak up the chili flavors beautifully.
- 100% pure pumpkin puree: The star ingredient that brings creaminess and a seasonal twist.
- Tomato sauce: Enhances thickness and tomato flavor without extra chunks.
- Mild diced green chiles: Add subtle heat and a bit of complexity without dominating.
- Low-sodium beef broth and beef bouillon: Powerful flavor boosters that keep the chili moist and full-bodied.
- Bay leaves: Infuse that subtle herbaceous aroma while simmering.
Make It Your Way
One of the best parts about this Pumpkin Chili Recipe with Beans and Spices Recipe is how easily you can tweak it to suit what’s in your kitchen or your tastes. I’ve tried several variations, and every time it feels like a new adventure.
- Variation: When I want it lighter, I swap out the sausage and beef for ground turkey and double the beans—just bump up the bouillon and salt for flavor balance.
- Vegetarian Twist: Using lentils or vegetarian meat crumbles with vegetable broth makes a fantastic meat-free version that’s just as satisfying.
- Heat Level: Start with less chipotle chili powder and taste as you go—adding more at the end lets the spice build to your liking without overpowering.
- Smoky Sweet: A pinch of cinnamon and smoked paprika really brings a cozy warmth that feels perfect for chilly nights.
Step-by-Step: How I Make Pumpkin Chili Recipe with Beans and Spices Recipe
Step 1: Browning the Meats
I heat up a tablespoon of olive oil in my Dutch oven over medium-high heat and add the hot Italian sausage and ground beef, breaking them apart with a spoon as they cook. The goal here is nice browning—don’t rush, as those caramelized bits add serious depth. Once fully cooked, I use a slotted spoon to remove the meat onto a paper towel-lined plate to drain excess fat.
Step 2: Softening the Vegetables
Next, right in the same pot, I toss in the chopped onion, sweet potato chunks, and both bell peppers. Stirring often, I cook them on medium-high until they soften, about 8-10 minutes. This is when I prep my spices but hold off adding them just yet.
Step 3: Spicing It Up
Once the veggies are softened, I stir in minced garlic and all the spices—from chili powder to ginger—letting them cook for about a minute until fragrant. This “blooming” of spices is key for unlocking their full flavor.
Step 4: Bringing It All Together
Now I add back the browned meat along with the fire-roasted tomatoes, beans, pumpkin puree, tomato sauce, diced green chiles, beef broth, bouillon, and bay leaves. The mix looks super thick initially, but as it simmers, moisture releases, and everything melds beautifully. I bring it to a boil, then reduce heat to medium-low, cover partially, and let it cook for about 30 minutes, stirring occasionally and checking if the sweet potatoes are tender.
Step 5: The Final Taste and Texture Touches
After cooking, I always taste to see if it needs more salt or heat—adding extra chipotle chili powder at this stage gives it that perfect smoky punch. If the chili feels too thick, I stir in some extra beef broth to reach the consistency I prefer.
Top Tip
Through making this Pumpkin Chili Recipe with Beans and Spices Recipe dozens of times, I’ve learned that patience and seasoning are your best friends. Here’s what really helps me make it shine every time.
- Brown Well: Take your time browning the meat to build deep, meaty flavor and texture.
- Bloom Your Spices: Cooking the spices briefly in oil and garlic unlocks their aromas and intensifies the chili’s taste.
- Simmer Low and Slow: Giving the chili time helps the flavors meld and the sweet potatoes become perfectly tender.
- Adjust at the End: Always taste and add salt or heat after cooking; it’s easier to fine-tune then than earlier.
How to Serve Pumpkin Chili Recipe with Beans and Spices Recipe
Garnishes
I’m a big fan of topping this chili with shredded sharp cheddar for richness, a dollop of sour cream to cool things down, and a sprinkle of fresh cilantro for brightness. Sometimes I crush up some tortilla chips on top for a fun crunch or throw in sliced avocado for creaminess. Roasted pumpkin seeds add a lovely seasonal crunch that ties in the pumpkin theme.
Side Dishes
This chili pairs beautifully with a simple green salad or cornbread — I like mine warm, buttery, and slightly sweet to contrast the chili’s spices. If you want something quick, tortilla chips or Fritos are perfect for scooping or a little extra texture.
Creative Ways to Present
For a fun twist at family gatherings, I serve this chili in mini pumpkin bowls. Scooping out small pie pumpkins and ladling in the chili not only looks festive but keeps things cozy and mess-free. Pair it with a autumn-themed spread—like roasted veggies and spiced cider—and you have a winning fall meal.
Make Ahead and Storage
Storing Leftovers
After chilling, I store leftover chili in airtight containers in the fridge for up to five days. I find the flavors actually improve with time, making the next-day chili even more delicious. Just be sure to reheat it thoroughly before serving.
Freezing
This Pumpkin Chili Recipe with Beans and Spices Recipe freezes really well! I portion it out into freezer-safe containers or heavy-duty zip-top bags. When I’ve thawed it, the texture and flavor hold up wonderfully — perfect for when you want a quick, hearty meal on hand.
Reheating
I usually reheat leftover chili gently on the stovetop over medium heat, stirring occasionally to avoid sticking or drying out. If it’s too thick, I add a splash of beef broth or water. You can also microwave it in bursts, stirring between intervals for even warming.
Frequently Asked Questions:
Absolutely! Simply replace the meats with extra beans, lentils, or vegetarian meat substitutes, and use vegetable broth instead of beef broth. You’ll want to adjust seasoning and possibly add a bit more heat to boost flavor.
Store leftovers in airtight containers in the refrigerator for up to five days. For longer storage, freeze portions in freezer-safe containers for up to three months. Reheat gently to maintain the best taste and texture.
It’s best to use 100% pure pumpkin puree to avoid added sugars and spices that come with pumpkin pie filling, which can alter the chili’s flavor and consistency.
The total time is about 1 hour and 5 minutes, including 25 minutes of prep and about 40 minutes of cooking. It’s a great recipe for a weekend or a cozy weekday dinner.
Final Thoughts
This Pumpkin Chili Recipe with Beans and Spices Recipe has become my cold-weather comfort go-to, blending traditional chili heartiness with the velvety, slightly sweet surprise of pumpkin. I can’t recommend it enough for your next chili night, whether you’re feeding a crowd or just craving a cozy bowl for yourself. Trust me—you’re going to love how the flavors come together and keep you coming back for more.
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Pumpkin Chili Recipe with Beans and Spices Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A hearty and flavorful Pumpkin Chili recipe featuring a blend of spicy Italian sausage, lean ground beef, sweet potatoes, beans, and smoky spices, simmered to perfection and enriched with pumpkin puree for a seasonal twist. Perfect for a comforting fall meal served with your favorite toppings.
Ingredients
Meats
- 1 pound hot Italian sausage
- 1 pound lean ground beef
Vegetables
- 1 onion, chopped
- 1 small sweet potato, peeled, cut into ½-inch chunks
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 6 garlic cloves, minced
- 1 4 oz. can mild diced green chiles
Spices
- 2 ½ tablespoons chili powder
- 1 tablespoon ground cumin
- 1 ½ teaspoons chipotle chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
Canned Ingredients
- 2 15 oz. cans fire-roasted tomatoes, not drained
- 2 15 oz. cans kidney beans, drained and rinsed
- 1 15 oz. can black beans, drained and rinsed
- 1 15 oz. can 100% pure pumpkin puree
- 1 15 oz. can tomato sauce
Liquids & Broth
- 1 ½ cups low-sodium beef broth, plus more as needed
- 1 tablespoon granulated beef bouillon, bouillon base or crushed cubes
Other
- 1 tablespoon olive oil
- 2 bay leaves
For Serving (Optional)
- Shredded sharp cheddar cheese
- Sour cream
- Green onions
- Cilantro
- Roasted pumpkin seeds
- Avocados
- Tortilla chips or Fritos
Instructions
- Brown the Meats: In a 6-quart or larger Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the hot Italian sausage and lean ground beef. Cook, breaking the meat apart with a spoon, until browned and cooked through. Using a slotted spoon, transfer the meat to a paper towel-lined plate to drain excess fat.
- Sauté Vegetables: In the same Dutch oven, add the chopped onion, peeled and cubed sweet potato, red bell pepper, and green bell pepper. Cook over medium-high heat, stirring occasionally, until the vegetables are softened, about 8 to 10 minutes. While cooking, measure out the spices but do not add them yet.
- Add Spices and Garlic: Stir in the minced garlic, chili powder, ground cumin, chipotle chili powder, smoked paprika, ground coriander, ground cinnamon, salt, and ground ginger. Cook for 1 minute to release the spices’ aroma while stirring constantly to prevent burning.
- Combine Remaining Ingredients: Return the browned meat to the pot. Add the fire-roasted tomatoes (with juice), kidney beans, black beans, pumpkin puree, tomato sauce, diced green chiles, low-sodium beef broth, granulated beef bouillon, and bay leaves. Stir everything thoroughly; the chili will be very thick initially but will thin as it simmers.
- Simmer the Chili: Cover and bring the chili to a boil, then reduce the heat to medium-low. Simmer gently, stirring occasionally and replacing the lid, until the flavors meld and the sweet potatoes are tender, about 30 minutes.
- Season and Adjust Consistency: Taste the chili and adjust with additional salt and chipotle chili powder to enhance heat and flavor. If the chili is too thick, thin it by stirring in more beef broth until desired consistency is reached.
- Serve: Serve the pumpkin chili hot with your choice of toppings such as shredded sharp cheddar cheese, sour cream, green onions, cilantro, roasted pumpkin seeds, avocado slices, and tortilla chips or Fritos.
Notes
- Crockpot Instructions: After step 2, transfer the browned meat and sautéed vegetables with spices into a slow cooker. Add all remaining chili ingredients and stir. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Season with salt and chipotle chili powder before serving.
- Turkey Pumpkin Chili: Substitute ground turkey for beef and sausage. Increase beef bouillon to 1 ½ tablespoons and adjust salt to taste. Add more heat to compensate for the milder turkey.
- Vegetarian Option: Replace meat with extra beans, vegetarian meat crumbles, tofu, cooked lentils, or tempeh. Use vegetable broth instead of beef broth and omit beef bouillon. Increase heat and salt to taste.
- Halve the Recipe: This recipe yields a large batch (8 to 10 servings). Halve the ingredients if smaller portions or less leftovers are desired.
- Thinning the Chili: Wait until after cooking to thin the chili. It will be quite thick initially but will naturally thin as the vegetables release moisture during cooking.
- Seasoning Tips: If the chili seems bland, try adding more salt, chipotle powder, or cayenne pepper to brighten the flavors.
- Make Ahead: Chili tastes even better refrigerated overnight, allowing the flavors to meld fully. Reheat before serving.
- Leftovers and Storage: Store leftovers in an airtight container in the refrigerator for up to five days or freeze for up to three months.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 22 g
- Cholesterol: 65 mg

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