Picture this: a warm, hearty bowl brimming with rich flavors and a subtle hint of autumn sweetness. That’s exactly why my Pumpkin Chili Recipe with Sausage and Beans Recipe has become a favorite in my kitchen — it’s cozy, comforting, and packed with layers of taste that’ll make any chilly day better.
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 Sausage and Beans Recipe
- Top Tip
- How to Serve Pumpkin Chili Recipe with Sausage and Beans Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Pumpkin Chili Recipe with Sausage and Beans Recipe
Why You'll Love This Recipe
Honestly, this isn't your everyday chili. It’s that perfect balance of spicy sausage and creamy pumpkin that caught me by surprise—and I’m sure it’ll win you over too.
- Rich & Unique Flavor: The pumpkin adds a subtle sweetness and creaminess without overpowering the classic chili spices.
- Hearty & Filling: With sausage, ground beef, and a mix of beans, this chili is perfect for a satisfying meal.
- Easy to Customize: You can swap meats, boost heat, or go vegetarian effortlessly.
- Perfect for Meal Prep: This chili tastes even better the next day and freezes beautifully.
Ingredients & Why They Work
The magic of this Pumpkin Chili Recipe with Sausage and Beans Recipe lies in how the ingredients play together — savory, spicy, and a hint of earthy sweetness from the pumpkin that brings it all home. When shopping, fresh veggies and quality sausage really make a difference here.
- Olive oil: The perfect neutral oil to start your sauté and keep things moist without extra heaviness.
- Hot Italian sausage: Brings bold, spicy flavors—feel free to choose mild or turkey sausage if you prefer.
- Lean ground beef: Adds hearty texture and richness; lean cuts keep the chili from being greasy.
- Onion: Adds natural sweetness and depth during the sauté phase.
- Sweet potato: Offers a gentle sweetness and hearty bite that pairs beautifully with pumpkin.
- Red and green bell peppers: Brighten the chili both in color and flavor.
- Garlic: A must-have aromatic that lifts the whole dish.
- Chili powder, cumin, chipotle chili powder: The triple-threat spices that give the chili its warmth and complexity.
- Smoked paprika, coriander, cinnamon, ground ginger: These add layers of smoky, warm, and slightly sweet notes.
- Fire-roasted tomatoes: Bring smokiness and acidity, balancing the richness.
- Kidney beans and black beans: Load the chili with protein and fiber for a hearty bite.
- Pure pumpkin puree: The secret ingredient adding velvety texture and subtle autumn flavor.
- Tomato sauce and mild diced green chiles: Boost body, acidity, and a touch of mild heat.
- Low-sodium beef broth and beef bouillon: Enhance the savory base without overpowering.
- Bay leaves: Subtle herbal undertones that meld all the flavors together as it simmers.
Make It Your Way
The beauty of this Pumpkin Chili Recipe with Sausage and Beans Recipe is how easy it is to tailor it to your taste buds and lifestyle. I love swapping meats or dialing up the heat depending on the mood — don’t hesitate to make it your own!
- Variation: I often swap the beef and Italian sausage for ground turkey when I want something lighter. Just increase the bouillon to keep depth, and add a bit more chipotle powder to pack in the heat.
- Vegetarian Version: This chili works wonderfully with extra beans and veggies like chickpeas or lentils. Use vegetable broth, leave out the meat, and season a bit more aggressively for balance.
- Heat Level: Start mild, and then adjust chipotle chili powder and even cayenne pepper as you go — this way you get just the right kick.
Step-by-Step: How I Make Pumpkin Chili Recipe with Sausage and Beans Recipe
Step 1: Brown the Meats
Heat your olive oil in a large Dutch oven over medium-high heat. Add the hot Italian sausage and ground beef, breaking it apart as it cooks. The goal here is a nice brown crust — it adds so much flavor. Once cooked through, scoop the meat out with a slotted spoon and set it aside on a paper towel to drain the excess fat. Don’t rush this step; browning properly deepens the chili’s flavor.
Step 2: Sauté the Veggies & Spices
Into the same pot, toss in your chopped onion, sweet potato chunks, and both bell peppers. Cook over medium-high heat while stirring occasionally — about 8 to 10 minutes — until they soften. While the veggies are cooking, measure out your spices for easy adding. Once softened, stir in garlic and the whole spice mix: chili powder, cumin, chipotle powder, smoked paprika, coriander, cinnamon, ginger, and salt. Cook just a minute until fragrant — this step wakes up the spices without burning them.
Step 3: Build the Chili Base
Next, stir in all your canned ingredients: fire-roasted tomatoes, kidney and black beans, pumpkin puree, tomato sauce, diced green chiles, plus your beef broth, bouillon, and bay leaves. This looks pretty thick — don’t worry, it’ll thin out as it simmers gently.
Step 4: Simmer & Meld the Flavors
Bring the chili to a boil, then reduce heat to medium-low. Cover with a lid and let it simmer for about 30 minutes, stirring occasionally. This slow simmer gives the sweet potatoes time to become tender and all those amazing flavors space to become friends. Keep an eye on it — you can add more broth if it thickens too much for your liking.
Step 5: Season & Serve
Finally, taste your chili. This is where you brighten it with additional salt and chipotle chili powder if you want more heat. It really “comes alive” at this stage. Once perfect, serve with your favorite toppings and enjoy!
Top Tip
From my experience, the trick to a fantastic pumpkin chili is patience and layering flavors thoughtfully. The seasoning at the end, especially adding extra salt and chipotle powder bit by bit, really wakes up the dish. Here are some tips I swear by:
- Brown Meats Thoroughly: Don’t skip browning the sausage and beef well – this caramelization adds a deep savory base.
- Toast Spices Briefly: Stirring in spices with garlic just before adding liquids makes their aromas pop without burning.
- Simmer Low & Slow: Let the chili gently bubble for at least 30 mins to meld flavors and tenderize veggies.
- Adjust to Taste in the End: Seasoning is personal — don’t hesitate to add salt and heat right before serving.
How to Serve Pumpkin Chili Recipe with Sausage and Beans Recipe
Garnishes
I love piling on shredded sharp cheddar cheese and a dollop of tangy sour cream for creaminess. Fresh green onions and cilantro add freshness and a pop of color. Roasted pumpkin seeds give a satisfying crunch that ties back into the pumpkin theme beautifully. And avocado slices? Absolutely dreamy with all that spice!
Side Dishes
My go-to sides for this chili are crispy tortilla chips or Fritos for scooping. Cornbread also pairs wonderfully, soaking up some of the delicious sauce. Sometimes, I keep it simple with a crisp green salad to balance the richness.
Creative Ways to Present
For parties or holidays, I like serving this chili in mini pumpkin bowls — they’re adorable and festive. Another time, I turned leftovers into chili-stuffed baked potatoes topped with cheese and sour cream for a fun twist that everyone loved.
Make Ahead and Storage
Storing Leftovers
I always store leftover pumpkin chili in an airtight container in the fridge. It keeps well for up to five days, making for quick lunches or easy dinners the next few nights. Just give it a good stir when reheating.
Freezing
Freezing works wonderfully with this chili. Portion it out into freezer-safe containers or bags, and freeze for up to three months. When I defrost, it tastes just as flavorful, making it a great freezer-friendly meal to have on hand.
Reheating
I prefer reheating on the stove over medium heat with a splash of broth to keep it saucy and fresh. Stir occasionally until heated through, and taste again to adjust seasoning if needed—it sometimes needs a little boost after chilling.
Frequently Asked Questions:
Absolutely! Follow through the initial sauté steps, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. It’s a great hands-off way to bring the flavors together.
It has a balanced heat from the hot Italian sausage and chipotle chili powder, but you can easily control it by using mild sausage, adjusting the chipotle powder, or adding cayenne pepper for extra kick.
Pumpkin puree adds a subtle sweetness and creamy texture that complements the chili spices and balances the heat, making the dish uniquely comforting.
Yes! Replace the meats with extra beans or meat substitutes, use vegetable broth instead of beef broth, and omit beef bouillon. You’ll want to tweak seasoning to keep the depth and heat.
Final Thoughts
This Pumpkin Chili Recipe with Sausage and Beans Recipe has earned its place in my weekly rotation because it’s more than just a chili — it’s a cozy hug in a bowl. Give it a go and tweak it to your taste, knowing you’re making something nourishing and utterly delicious. Trust me, you’ll be reaching for seconds (and thirds) in no time!
Print
Pumpkin Chili Recipe with Sausage and Beans 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 combining spicy Italian sausage, lean ground beef, and a variety of vegetables and spices, enhanced with pumpkin puree for a rich, autumn twist. Perfect for a comforting and nutritious meal topped with your favorite garnishes.
Ingredients
Meat and Oil
- 1 tablespoon olive oil
- 1 pound hot Italian sausage
- 1 pound lean ground beef
Vegetables and Aromatics
- 1 onion, chopped
- 1 small sweet potato, peeled and cut into ½-inch chunks
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 6 garlic cloves, minced
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 and Broth 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
- 1 4 oz. can mild diced green chiles
- 1 ½ cups low-sodium beef broth, plus more as needed
- 1 tablespoon granulated beef bouillon
- 2 bay leaves
For Serving (Optional)
- Shredded sharp cheddar cheese
- Sour cream
- Green onions
- Cilantro
- Roasted pumpkin seeds
- Avocados
- Tortilla chips or Fritos
Instructions
- Cook Meat: In a 6-quart or larger Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add hot Italian sausage and lean ground beef. Cook while crumbling the meat until browned and cooked through. Use a slotted spoon to transfer the cooked meat to a paper towel-lined plate to drain excess fat.
- Sauté Vegetables: Add chopped onion, peeled and cubed sweet potato, red bell pepper, and green bell pepper to the Dutch oven. Cook over medium-high heat, stirring frequently, until softened, about 8 to 10 minutes. While cooking, measure out the spices but do not add them yet.
- Add Spices and Garlic: Stir in minced garlic and all the measured spices: chili powder, ground cumin, chipotle chili powder, smoked paprika, ground coriander, ground cinnamon, salt, and ground ginger. Cook for 1 minute, stirring constantly to release the aromas.
- Combine Remaining Ingredients: Stir in the fire-roasted tomatoes (with juices), kidney beans, black beans, pumpkin puree, tomato sauce, diced green chiles, low-sodium beef broth, granulated beef bouillon, and bay leaves. The mixture will be very thick initially but will thin out as it simmers.
- Simmer Chili: Cover the Dutch oven and bring the chili to a boil. Then reduce the heat to medium-low and cook, stirring occasionally and replacing the lid as needed, until the flavors meld and the sweet potatoes are tender, about 30 minutes.
- Season and Adjust Consistency: Taste the chili and season with additional salt and chipotle chili powder to your liking for added heat and depth. If the chili is too thick, thin it by stirring in more low-sodium beef broth until your desired consistency is reached.
- Serve: Ladle the chili into bowls and garnish with your favorite toppings such as shredded sharp cheddar cheese, sour cream, green onions, cilantro, roasted pumpkin seeds, avocado slices, or tortilla chips.
Notes
- Crockpot Instructions: After sautéing the meat, vegetables, and spices, transfer everything to a slow cooker. Add the remaining chili ingredients and stir. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Adjust seasoning and serve with toppings as desired.
- Turkey Pumpkin Chili: Substitute beef and sausage with ground turkey, increase beef bouillon to 1 ½ tablespoons and add salt to taste. Add extra heat to compensate for the milder turkey.
- Vegetarian Pumpkin Chili: Replace meat with additional beans, vegetarian crumbles, tofu, cooked lentils, or tempeh. Use vegetable broth instead of beef broth and omit beef bouillon. Adjust salt and heat to taste.
- Halve the recipe if you want fewer leftovers, as this recipe yields a large batch that serves 8-10 people.
- Thin the chili with additional broth only after cooking; it will naturally thin as it simmers.
- Adjust salt and heat at the end to enhance flavor and balance the dish.
- For best flavor, refrigerate the chili overnight and reheat before serving to allow flavors to meld.
- 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: 8 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 22 g
- Cholesterol: 55 mg

Leave a Reply