There’s something truly comforting about a warm bowl of chili that’s packed with layers of flavor and a hint of seasonal sweetness. This Pumpkin Chili Recipe with Beans and Spices Recipe combines rich spices and hearty beans with the subtle earthiness of pumpkin, making it an unexpected but unforgettable twist on classic chili.

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

I get really excited about this recipe because it manages to be both hearty and cozy, with a flavor profile that’s anything but ordinary. Pumpkin in chili might sound unusual, but trust me, it adds a velvety texture and a touch of natural sweetness that balances the spices perfectly. Plus, it’s loaded with beans and just the right kick of heat.

Rich, layered flavors: The combo of chili powder, cumin, smoked paprika, chipotle, and cinnamon makes every bite exciting.
Hearty and nutritious: With sweet potato, beans, and pumpkin, it’s a filling meal that’s good for you.
Customizable heat level: You can make it mild or spicy just by adjusting the chipotle chili powder to suit your taste.
Great for leftovers: Like all good chili, the flavors deepen over time, making leftovers even better the next day.

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

This Pumpkin Chili Recipe with Beans and Spices Recipe brings together ingredients that each add something special—from the hearty proteins to the comforting warmth of pumpkin and spices. Here are some tips for the key ingredients you’ll gather:

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

Hot Italian sausage: Adds depth and a spicy, meaty backbone; swap for turkey sausage if you want a leaner or milder option.
Lean ground beef: Works with the sausage to make it satisfyingly meaty and rich.
Onion & sweet potato: The onion gives savory sweetness, and the sweet potato softens and adds a subtle sweetness and body to the chili.
Red and green bell peppers: For color, crunch, and fresh, sweet flavor to balance the spices.
Garlic: Essential for its aromatic punch that plays beautifully with the spices.
Chili powder, cumin, chipotle powder, smoked paprika, coriander, cinnamon, ginger: This spice mix provides heat, smokiness, warmth, and complexity. The cinnamon and ginger are surprising but vital for depth.
Fire-roasted tomatoes: They bring a smoky tang and rich tomato base—don’t drain them; the juices help the chili simmer perfectly.
Kidney & black beans: These hearty beans provide texture, protein, and fiber, making the chili filling and nutritious.
Pumpkin puree: The star of the show! Adds creaminess and a subtle sweetness without overpowering the spices.
Tomato sauce & mild diced green chiles: Tomato sauce thickens the chili, and the green chiles add a gentle heat and a subtle tang.
Low-sodium beef broth & beef bouillon: Provides a savory, meaty base that keeps everything moist and flavorful as it simmers.
Bay leaves: Classic herb that infuses gentle, herbal notes into the chili as it cooks.

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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

I love experimenting with this pumpkin chili, and you can easily tailor it to suit your mood or dietary needs. Play with the heat, switch up the protein, or add extra veggies—this recipe is forgiving and flexible.

Variation: For a lighter version, I swap the meats for ground turkey and add a bit more chipotle powder to keep the smoky heat coming through.
Vegetarian option: Skip the meat and use extra beans or lentils, and substitute vegetable broth; I’ve tried tofu, too, and it absorbs the flavors wonderfully.
Adjust the heat: I usually start with half a teaspoon of chipotle and taste before adding more—this way, you won’t accidentally overpower the pumpkin’s subtle sweetness.
Make it quicker: Use pre-cooked sausage or an Instant Pot to speed things up when you’re in a rush.

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

Step 1: Brown Your Meats for That Deep Flavor

Heat the olive oil in a large Dutch oven over medium-high heat. Add the hot Italian sausage and ground beef, breaking them apart with your spoon. Cook until nicely browned and cooked through—this usually takes about 8-10 minutes. I like to take my time here because a good sear builds flavor. Once done, scoop the meat out using a slotted spoon and set it aside on a paper towel-lined plate to drain excess fat.

Step 2: Sauté Your Vegetables Until Soft and Sweet

In the same pot, toss in the chopped onion, sweet potato chunks, and both red and green bell peppers. Stir them regularly while cooking over medium-high heat for about 8-10 minutes until everything is soft and starting to caramelize just a bit. While this is going on, measure out your spices but don’t add them yet.

Step 3: Spice It Up and Get That Aroma Going

Add the minced garlic and all your measured spices—chili powder, cumin, chipotle, smoked paprika, coriander, cinnamon, salt, and ground ginger. Stir constantly for about one minute until those spices become fragrant; this step really wakes up the flavors and makes your kitchen smell amazing!

Step 4: Combine Everything and Let It Simmer

Now stir in the fire-roasted tomatoes (including their juices), kidney beans, black beans, pumpkin puree, tomato sauce, diced green chiles, beef broth, beef bouillon, and the bay leaves. The chili might seem thick at this point, but it will loosen up as it simmers. Cover the pot and bring the chili to a boil, then reduce the heat to medium-low. Let it cook gently for about 30 minutes, stirring occasionally and replacing the lid. Your sweet potatoes should be tender when it’s ready.

Step 5: Final Seasoning and Adjustments

Give your chili a taste and season with additional salt and chipotle chili powder as needed—this step can transform your dish! If the chili feels too thick for your liking, stir in a little more beef broth until you get the perfect consistency.

Top Tip

From my kitchen adventures with this Pumpkin Chili Recipe with Beans and Spices Recipe, I learned a few key tricks that really make a difference in flavor and texture:

Brown the meat thoroughly: This adds a rich umami base you don’t want to skip.
Don’t skimp on the spices: Measure precisely and toast them briefly with the garlic for maximum aroma.
Let it rest overnight: The next day, the chili’s flavors deepen beautifully, making it even tastier.
Season at the end: You can always add more salt and heat later, but too much too soon might overpower the pumpkin’s subtle notes.

How to Serve Pumpkin Chili Recipe with Beans and Spices Recipe

Garnishes

I personally adore topping this chili with a handful of shredded sharp cheddar cheese, a dollop of sour cream to cool the heat, sliced green onions for a little crunch, and fresh cilantro for brightness. Roasted pumpkin seeds add a lovely nutty texture that echoes the pumpkin flavor inside. Sometimes, I even mash some avocado on top—it’s pure comfort in a bowl.

Side Dishes

This chili pairs wonderfully with crunchy tortilla chips or Fritos for scooping. I also like serving it alongside a simple green salad or cornbread to soak up every last bit. For an indulgent twist, warm buttered biscuits are a hit with my family too.

Creative Ways to Present

For special occasions, I love serving this pumpkin chili in mini bread bowls, hollowed-out pumpkins, or even mason jars for a fun, rustic presentation. Adding a sprinkle of extra smoked paprika on top right before serving makes it look as vibrant as it tastes.

Make Ahead and Storage

Storing Leftovers

I always store leftover pumpkin chili in airtight containers in the fridge. It lasts beautifully for up to five days. I find that the chili thickens in the fridge, so just stir in a splash of beef broth or water when reheating to bring it back to that perfect consistency.

Freezing

This recipe freezes like a dream. I portion it out into freezer-safe containers and freeze for up to 3 months. Thaw it overnight in the fridge before reheating gently on the stove, and add extra broth if it looks too thick. It tastes almost as fresh as the day you made it!

Reheating

I prefer reheating on the stovetop over low heat, stirring often, to keep the texture smooth. Microwaving works well too—just add a little broth to loosen it up and heat in short bursts to prevent drying out.

Frequently Asked Questions:

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

Absolutely! Simply omit the meats and replace beef broth with vegetable broth. Use extra beans, lentils, or a meat substitute to keep it hearty. Adjust seasoning as needed to maintain flavor depth.

What can I substitute for hot Italian sausage?

If you prefer a milder or leaner option, ground turkey or chicken sausage works well. You can also use vegetarian sausage if you want to keep it plant-based. Just remember to adjust seasoning and possibly add more heat to keep the chili flavorful.

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

The spice level is flexible. The recipe includes chipotle chili powder which adds smoky heat but you can adjust the amount to suit your preference, starting low and adding more gradually. The hot Italian sausage also adds some kick but can be swapped out for milder options if desired.

Can I prepare this recipe in a slow cooker?

Yes! Follow the initial steps to brown the meats and sauté vegetables, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Season at the end and add any additional liquid if needed.

Final Thoughts

This Pumpkin Chili Recipe with Beans and Spices Recipe holds a special place in my recipe rotation. It’s the perfect blend of comfort and spice, with a twist that makes it feel festive and a little unexpected. Whether you’re serving it for a weeknight dinner or a cozy weekend gathering, you’ll find it hits all the right notes—hearty, flavorful, and oh-so-satisfying. I hope you enjoy making and sharing it as much as I do!