Name: Pumpkin Chili Recipe with Beans and Spices Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 pound hot Italian sausage; 1 pound lean ground beef; 1 onion, chopped; 1 small sweet potato, peeled, cut into 1/2-inch chunks; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 6 garlic cloves, minced; 1 4 oz. can mild diced green chiles; 2 1/2 tablespoons chili powder; 1 tablespoon ground cumin; 1 1/2 teaspoons chipotle chili powder; 1 teaspoon smoked paprika; 1 teaspoon ground coriander; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; 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; 1 1/2 cups low-sodium beef broth, plus more as needed; 1 tablespoon granulated beef bouillon, bouillon base or crushed cubes; 1 tablespoon olive oil; 2 bay leaves; Shredded sharp cheddar cheese; Sour cream; Green onions; Cilantro; Roasted pumpkin seeds

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.

A white bowl filled with thick, rich chili made of dark brown and red ground meat and beans mixed with a red sauce, topped with three bright green avocado slices arranged on the right side, a dollop of white sour cream near the center, and sprinkled with chopped fresh green herbs and green onion pieces evenly over the chili. A silver spoon rests inside the bowl on the left side. The bowl sits on a white marbled surface with a small white plate of chopped green onion pieces in the upper left corner and scattered fresh green herbs around. A black and white striped cloth is visible on the right side. Photo taken with an iphone --ar 2:3 --v 7

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.

The image shows a close-up of a thick, rich stew filled with chunky pieces of orange sweet potatoes and browned ground meat, all mixed in a deep reddish-brown sauce. Bright green chopped herbs and sliced green onions are sprinkled on top, adding fresh color and texture. The stew is inside a white pot, and a large spoon is scooping up a serving, capturing the hearty, textured mix of meat, vegetables, and sauce. The surface below is white marbled, enhancing the warm colors of the stew. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a small puddle of golden olive oil on a white ceramic spoon rest, one raw hot Italian sausage link with natural casing, one uncracked brown whole egg, a white ceramic bowl filled with freshly chopped white onion, a small pile of peeled and cubed orange sweet potato chunks, chopped red bell pepper pieces arranged neatly next to chopped green bell pepper pieces, six whole garlic cloves with skins removed, small white ceramic bowls each containing bright red chili powder, tan ground cumin, deep red chipotle chili powder, smoked paprika, light brown ground coriander, and light brown ground cinnamon, tiny white ceramic bowls holding salt and ground ginger powders, two whole fresh bay leaves with deep green color, a simple white ceramic bowl with vibrant fire-roasted tomatoes with juices visible, another white bowl filled with shiny rinsed kidney beans, a similar bowl with black beans, freshly scooped bright orange pumpkin puree in a small white bowl, a white ceramic bowl of smooth red tomato sauce, a small pile of mild diced green chiles with green and red hues, a white ceramic bowl filled with rich brown beef broth, a small heap of granulated beef bouillon crystals, arranged symmetrically and balanced with rounded edges — placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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:

Can I make this Pumpkin Chili Recipe with Beans and Spices Recipe vegetarian?

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.

What’s the best way to store leftover chili?

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.

Can I use pumpkin pie filling instead of pumpkin puree?

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.

How long does it take to make this chili?

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.