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.

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 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.

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

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.

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: 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.

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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

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:

Can I make this Pumpkin Chili Recipe with Sausage and Beans Recipe in a slow cooker?

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.

How spicy is this chili, and can I adjust it?

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.

What’s the purpose of pumpkin in this chili?

Pumpkin puree adds a subtle sweetness and creamy texture that complements the chili spices and balances the heat, making the dish uniquely comforting.

Can I make this recipe vegetarian?

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!