There’s something incredibly cozy and satisfying about a big pot of chili simmering away on the stove, especially when it’s packed with fall flavors and a little twist that makes it stand out. That’s why I’m excited to share my Pumpkin Chili Recipe with Beans and Spices Recipe — it’s hearty, rich, and has this subtle sweetness that pumpkin brings to the mix, balanced perfectly with spices and beans. Trust me, it’s a game changer for chilly evenings!

A white bowl filled with a thick, chunky chili made from ground meat, kidney beans, and diced tomatoes, showing a rich red and brown color with some melted orange cheese mixed in. On top are fresh green garnishes including chopped cilantro and green onions. Three slices of light green avocado and a dollop of white sour cream sit near the center of the chili. A spoon with a metal handle rests inside the bowl on the left side. The bowl is placed on a white marbled surface with some scattered green herbs and sliced green onions on a small round plate nearby, along with a black and white striped cloth on the right side of the frame. 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

This Pumpkin Chili Recipe with Beans and Spices Recipe is not your everyday chili. It brings together hearty protein, tender sweet potatoes, creamy pumpkin, and bold spices all in one pot. I’ve made this recipe countless times for friends and family, and it always sparks that warm “wow, what’s in this?” reaction. Plus, it’s super flexible and practical for busy days.

Balanced Flavor: The pumpkin and spices create a unique, subtly sweet and smoky profile that brightens classic chili.
Hearty & Nourishing: Loaded with beans, beef, sausage, and sweet potatoes for a filling, nutritious meal.
Flexible Ingredients: Easy swaps make it great for turkey lovers, vegetarians, or those wanting milder heat.
Make-Ahead Friendly: Flavors improve overnight, making weekly meal prep or gatherings stress-free.

This image shows a close-up of a thick stew with a rich, dark reddish-brown sauce filled with ground meat, chunks of orange sweet potatoes, and pieces of red tomatoes. Bright green chopped herbs and sliced green onions are sprinkled evenly on top, adding a fresh contrast. A copper-colored ladle dips into the stew, lifting a spoonful packed with the chunky ingredients. The stew is in a white pot that is set on a white marbled surface, enhancing the vibrant colors of the food photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this pumpkin chili recipe with beans and spices recipe plays a part in the flavor symphony. The blend of meats adds depth and texture, while the pumpkin and sweet potato contribute subtle sweetness and creaminess. The combination of spices creates a warm, smoky backdrop that keeps you coming back for more.

Flat lay of a small pool of golden olive oil in a simple white ceramic bowl, one fresh hot Italian sausage link with a natural sheen, a plump raw lean ground beef portion shaped neatly, one whole uncracked brown onion, a small sweet potato peeled with bright orange flesh cut into half-inch chunks, one vivid red bell pepper quartered, one bright green bell pepper quartered, six peeled garlic cloves arranged in a small cluster, a small white ceramic bowl containing deep red chili powder, another small bowl with earthy brown ground cumin, a small bowl with dark reddish chipotle chili powder, a tiny bowl holding smoked paprika with a rich rusty hue, small bowls with ground coriander and warm brown ground cinnamon, a tiny bowl of fine white salt, and a small bowl of pale beige ground ginger; two fresh bay leaves resting side by side, two glossy fire-roasted tomatoes with charred skin intact, a small mound of kidney beans rinsed and glistening, a heap of shiny black beans, a smooth scoop of bright orange pumpkin puree in a white bowl, tomato sauce with its rich red color in a small bowl, a small bowl of mild diced green chiles with visible seeds and bits, a small white ceramic bowl holding low-sodium beef broth of golden amber color, one tablespoon of granulated beef bouillon crystals in a neat pile, all laid out in perfect symmetry 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: For sautéing, it adds a light richness and helps bring out flavors.
Hot Italian sausage: Brings spicy, savory notes; you can swap for turkey sausage for a leaner option.
Lean ground beef: Adds hearty texture and flavor that complements the pumpkin well.
Onion: Builds the flavor foundation with gentle sweetness when softened.
Sweet potato: Adds natural sweetness and body, pairing beautifully with pumpkin.
Red and green bell peppers: Add color and a mild crunch/earthiness to balance spices.
Garlic: Essential aromatics that boost savory depth.
Chili powder, cumin, chipotle chili powder, smoked paprika, coriander, cinnamon, ginger, salt: This spice blend layers smoky heat, earthiness, warmth, and a touch of sweetness — the real magic of this recipe.
Fire-roasted tomatoes: Provide acidity and a smoky base flavor.
Kidney beans & black beans: Protein-rich and fill out the chili with creamy texture.
Pure pumpkin puree: Adds a velvety body and unique depth.
Tomato sauce: Enhances acidity and consistency.
Mild diced green chiles: Subtle heat and extra texture.
Low-sodium beef broth & beef bouillon: Keeps things juicy and savory without overwhelming saltiness.
Bay leaves: Infuse a subtle herbal note during 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 my favorite things about this pumpkin chili recipe with beans and spices recipe is how easy it is to adjust for your taste or lifestyle. I often tweak the spice levels or swap in turkey meat when I want something lighter but still full of flavor. You can totally tune it to your preferences.

Turkey Pumpkin Chili: I swap the sausage and beef for ground turkey, increase bouillon, and add extra chipotle powder. It still packs a punch but is leaner, perfect for weeknights.
Vegetarian Version: Replace the meat with extra beans or lentils, use vegetable broth instead of beef, and skip the bouillon. Add a bit more salt and spice — no one will miss the meat.
Adjusting Heat: Start with less chipotle chili powder and add more as you go, so the chili hits your perfect heat mark without burning your tongue.
Smaller Batches: This chili makes plenty, so feel free to halve the recipe if you want to cook for fewer people or avoid leftovers.

Step-by-Step: How I Make Pumpkin Chili Recipe with Beans and Spices Recipe

Step 1: Brown the Meat and Build Flavor

Start by heating olive oil in a large Dutch oven over medium-high heat. Add the hot Italian sausage and lean ground beef, breaking it up with your spoon as it browns evenly. This part is super important — you want the meat nicely browned, not steamed. When meat is cooked through and browned, scoop it out onto paper towels to drain excess fat, so your chili doesn’t get greasy later.

Step 2: Sauté the Vegetables and Toast the Spices

In the same pot (no need to wash!), toss in chopped onion, sweet potato chunks, and both red and green bell peppers. Stir over medium-high heat for about 8-10 minutes until softened and fragrant. While the veggies cook, measure out your spices because the next step moves quickly.

Add minced garlic and throws in chili powder, cumin, chipotle chili powder, smoked paprika, coriander, cinnamon, ginger, and salt. Stir constantly for a minute or so to toast the spices and let those aromas bloom — this small step makes the whole chili taste so much deeper.

Step 3: Combine Remaining Ingredients and Simmer

Now it’s time to stir in your fire-roasted tomatoes, drained beans, pumpkin puree, tomato sauce, diced green chiles, beef broth, bouillon, and bay leaves. It’s going to look super thick at this point — don’t panic! Cover the pot and bring your chili to a boil, then turn the heat down to medium-low.

Let it simmer, stirring occasionally and replacing the lid, for about 30 minutes. This is where those sweet potatoes soften and all the flavors marry together beautifully. Your patience here rewards you with the most comforting bowl of chili.

Step 4: Season to Taste and Adjust Thickness

After simmering, taste your chili and adjust seasoning. I like adding a bit more salt and chipotle chili powder here — it really wakes up the flavors. If the chili feels too thick, no worries, just stir in a splash of beef broth until it reaches your desired consistency.

Top Tip

Over the years, I’ve learned little tricks that make this pumpkin chili recipe with beans and spices recipe taste even more amazing and come together effortlessly. These tips have saved me from soggy or bland chili more times than I can count!

Brown the meat well: Don’t rush this step—the deeper the crust on the meat, the richer the flavor your chili will have.
Toast spices with garlic: Adding spices right after the garlic lets their oils release, boosting aroma and taste significantly.
Simmer low and slow: Letting chili simmer gently melds the flavors perfectly—resist the urge to rush by cranking up the heat.
Season late: Salt and heat levels can change as chili cooks, so wait until the end to adjust to avoid over-seasoning.

How to Serve Pumpkin Chili Recipe with Beans and Spices Recipe

Garnishes

I’m a fan of loaded chili bowls! Shredded sharp cheddar cheese melts beautifully over a hot bowl, and dollops of sour cream add that creamy balance to the heat. I often sprinkle chopped green onions and fresh cilantro for a touch of brightness, and roasted pumpkin seeds give a satisfying crunch that ties in perfectly with the pumpkin theme. Avocado slices also make it feel extra rich and fresh—try them!

Side Dishes

This chili shines alongside classic cornbread or even crispy tortilla chips for scooping. For something lighter, I recommend a simple green salad with a tangy vinaigrette to cut through the richness. On chilly nights, I sometimes serve it with warm flour tortillas for a cozy, hand-held meal that everyone loves.

Creative Ways to Present

For special occasions or dinner parties, I like to serve the chili in mini pumpkin bowls (just hollowed-out small pumpkins). It’s a fun presentation that impresses guests and doubles down on the pumpkin vibe. You can also set up a “chili bar” with bowls of toppings like shredded cheese, fresh herbs, chopped onions, and different hot sauces, so everyone can customize their bowl.

Make Ahead and Storage

Storing Leftovers

Leftover pumpkin chili is absolutely delicious and stores really well. I keep it in airtight containers in the fridge, and it lasts for up to five days without losing any flavor. I find that cooling it completely before refrigerating helps keep the texture spot on. Plus, it’s perfect for quick lunches!

Freezing

This pumpkin chili freezes beautifully—ideal for batch cooking. I portion it into freezer-safe containers, leaving some headspace for expansion. When you’re ready, thaw it overnight in the fridge, and it reheats just like fresh. It’s a lifesaver on busy nights or when you want a comforting meal ready in minutes.

Reheating

I reheat my chili gently on the stove over low-medium heat, stirring occasionally until warmed through. Adding a splash of broth or water helps loosen it up if it thickened too much in the fridge. Microwave works too; just cover loosely and stir halfway through heating for even warmth.

Frequently Asked Questions:

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

Absolutely! Swap the meat for extra beans, lentils, or vegetarian crumbles, use vegetable broth instead of beef broth, and omit the beef bouillon. You might want to boost the chili powder or chipotle for added heat and flavor.

How spicy is this Pumpkin Chili Recipe with Beans and Spices Recipe?

It has a moderate heat level thanks to the hot Italian sausage and chipotle chili powder. You can easily adjust the spice by reducing or increasing the chipotle powder or skipping the hot sausage.

Can I prepare this chili in a slow cooker?

Yes! After browning the meat and sautéing the vegetables and spices on the stovetop, transfer everything to your slow cooker. Add the remaining ingredients, stir, and cook on low for 6-8 hours or high for 3-4 hours. Season and serve as usual.

What’s the best way to store leftovers?

Store leftover chili in airtight containers in the refrigerator for up to five days or freeze in portions for up to three months. Reheat gently on the stove or in the microwave for best results.

Final Thoughts

This Pumpkin Chili Recipe with Beans and Spices Recipe is one of those meals that feels like a warm hug on a chilly day—a perfect blend of cozy and bold flavors. Whether you’re making a big batch for a family dinner, meal prepping for the week, or experimenting with spice levels, it’s incredibly forgiving and delicious. I hope you enjoy making it as much as I do, sharing it around the table with people you love.