There's something magical about the way cozy spices blend with hearty ingredients in this Pumpkin Chili Recipe with Beans and Sausage Recipe. It’s a bowl full of comfort, with a subtle sweetness from pumpkin that makes it truly unique and worth trying.

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 Sausage Recipe
Top Tip
How to Serve Pumpkin Chili Recipe with Beans and Sausage Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pumpkin Chili Recipe with Beans and Sausage Recipe

Why You'll Love This Recipe

This Pumpkin Chili Recipe with Beans and Sausage Recipe quickly became a favorite in my kitchen because it combines bold flavors with wholesome ingredients. The pumpkin adds a silky texture and earthiness that lifts it far above your average chili.

Unique flavor profile: The blend of warming spices with pumpkin and sausage gives this chili a taste that stands out.
Hearty and filling: Beans, sausage, and sweet potatoes make it a satisfying meal perfect for cooler days.
Easy to customize: Whether you want it spicier, mild, vegetarian or with turkey, this recipe adapts beautifully.
Great for leftovers and meal prep: Flavors deepen overnight, making it even better the next day.

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

Each ingredient in this Pumpkin Chili Recipe with Beans and Sausage Recipe has a purpose, creating layers of flavor and texture that all come together beautifully. I always recommend fresh vegetables and good-quality sausage for the best taste.

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: Helps brown the meat and vegetables, creating caramelized flavor.
Hot Italian sausage: Adds spice and richness; turkey sausage works well for a leaner option.
Lean ground beef: Provides a hearty meaty base alongside the sausage.
Onion: Brings sweetness and depth once softened.
Sweet potato: Adds natural sweetness and soft texture that pairs wonderfully with the chili spices.
Red and green bell peppers: Offer crunch and vibrant flavor.
Garlic: Boosts aroma and savory notes.
Chili powder, cumin, chipotle chili powder: Core spices that bring warmth, smokiness, and heat.
Smoked paprika, coriander, cinnamon, ginger: Unique warmth and subtle sweetness that deepen the chili’s complex flavor.
Fire-roasted tomatoes: Adds a smoky acidity that complements the sausage and spices.
Kidney beans and black beans: Classic chili beans that bulk up the dish with protein and fiber.
Pure pumpkin puree: The star ingredient that adds moisture, earthiness, and a creamy texture.
Tomato sauce and mild diced green chiles: Balance the tomato base and introduce gentle heat.
Beef broth and beef bouillon: Provide rich umami and moisture, ensuring the chili isn’t dry.
Bay leaves: Infuse subtle herbal notes 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

I love sharing how I personalize this Pumpkin Chili Recipe with Beans and Sausage Recipe because it’s so flexible. You can make it as mild or as spicy as you want and swap meats or make it vegetarian without losing any of the satisfying flavor.

Variation: Switching to ground turkey makes it lighter but still delicious. I often add extra chipotle powder here to keep the smoky kick.
Vegetarian version: Replace the meats with a medley of beans, lentils, or vegan meat crumbles. Use vegetable broth and omit bouillon for a clean base.
Adjusting heat: Play with chipotle and chili powder amounts depending on your spice tolerance.
Seasonal tweak: Try adding winter squash instead of sweet potato in colder months for a different earthy sweetness.

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

Step 1: Brown the Meats and Build Flavor

Start by heating a tablespoon of 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. I like to let them get a nice brown crust—it brings out a deep, savory flavor essential to this chili. Once browned and no pink remains, scoop the meat out onto a paper towel-lined plate to drain excess fat.

Step 2: Sauté the Vegetables Until Soft

In the same pot, toss in chopped onion, sweet potato, and both bell peppers. Cook over medium-high heat, stirring often, until they soften and start to caramelize—about 8 to 10 minutes. This step layers in sweetness and body. Measure out your spices while stirring to prepare for the next step without losing rhythm in the kitchen.

Step 3: Add Garlic and Spices for Aroma

Stir in minced garlic immediately followed by chili powder, cumin, chipotle chili powder, smoked paprika, coriander, cinnamon, ginger, and salt. Let these toast for about a minute to unlock their essential oils—this is where the magic starts to happen aroma-wise. Be mindful not to burn the garlic by stirring constantly.

Step 4: Combine the Rest and Simmer

Pour in the fire-roasted tomatoes (with juices), kidney beans, black beans, pumpkin puree, tomato sauce, diced green chiles, beef broth, and add bouillon and bay leaves. Give it a good stir. The mixture will look thick at first—that's totally normal. Cover the pot, bring it to a boil, then lower heat to medium-low. Let it simmer gently for around 30 minutes, stirring occasionally, until the potatoes are tender and the flavors meld beautifully.

Step 5: Final Seasoning and Adjustments

This is where your taste buds get to guide you. Add salt and more chipotle powder if you want it smokier and spicier – I usually add a dash at a time until it hits that perfect note. If the chili feels too thick, slowly stir in more beef broth until you reach your desired consistency.

Top Tip

From my experience making this Pumpkin Chili Recipe with Beans and Sausage Recipe, letting it rest overnight in the fridge is a total game changer. It lets all those complex spices and sweet pumpkin flavor really fuse and mature.

Cook Ahead: Making this chili a day ahead not only saves time but also deepens the flavor layers beyond what fresh cooking alone achieves.
Slow Simmer: Keep that heat low during simmering to prevent scorching and allow flavors to slowly marry inside your pot.
Adjust Seasonings at the End: Always wait until after cooking to tweak salt and spice levels for the most accurate flavor balance.
Don’t Over-Thin Early: The chili thickens naturally, so add broth only after simmering to avoid a watery dish.

How to Serve Pumpkin Chili Recipe with Beans and Sausage Recipe

Garnishes

I love topping my Pumpkin Chili Recipe with Beans and Sausage Recipe with shredded sharp cheddar cheese, a dollop of sour cream, and fresh green onions for a creamy, tangy contrast. Cilantro adds a fresh pop, roasted pumpkin seeds give a delightful crunch, and sliced avocados cool down the spice. Tortilla chips or Fritos add a fun salty crunch to every spoonful.

Side Dishes

This chili pairs beautifully with cornbread or warm flour tortillas. For something lighter, a crisp green salad with lime vinaigrette can cut through the rich chili. I also like serving it with Spanish rice or roasted vegetables for a fuller meal.

Creative Ways to Present

For a party or cozy family dinner, serve the chili in mini pumpkin bowls or colorful ceramic crocks. Sprinkle the top with a mix of seeds and herbs, then offer a variety of garnishes on the side for everyone to customize their bowls just right.

Make Ahead and Storage

Storing Leftovers

I let my leftover Pumpkin Chili Recipe with Beans and Sausage Recipe cool completely before storing it in airtight containers. It stays fresh in the fridge for up to five days—perfect for quick lunches or easy dinners during the week.

Freezing

This chili freezes beautifully. Just portion it into meal-sized containers or freezer bags, label, and freeze for up to three months. When I freeze it, I like to leave out garnishes so they stay fresh to add after reheating.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring frequently, so the chili warms evenly and doesn’t stick. If it’s thickened too much in the fridge, add a splash of broth or water to loosen it back up.

Frequently Asked Questions:

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

Absolutely! Swap the sausage and beef for extra beans, lentils, or a plant-based meat substitute. Use vegetable broth and skip the beef bouillon. Adjust spices to taste, especially adding more heat if desired.

What if I don't have fire-roasted tomatoes?

You can use regular canned diced tomatoes instead. Fire-roasted adds a nice smoky flavor, but the recipe still works very well without it. You might consider adding a pinch of smoked paprika to compensate.

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

Yes! After browning the meats and sautéing the vegetables and spices on the stove, transfer everything to a slow cooker. Add the remaining ingredients, then cook on low for 6-8 hours or on high for 3-4 hours. Season at the end.

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

It has a nice medium heat level thanks to the hot Italian sausage and chipotle chili powder. You can easily adjust the heat by reducing or increasing chipotle powder and adding cayenne pepper to suit your taste.

Final Thoughts

Honestly, this Pumpkin Chili Recipe with Beans and Sausage Recipe has made its way into my regular rotation because it hits that perfect balance of hearty, spicy, and slightly sweet. I enjoy how forgiving it is—meaning that even if you tweak it a bit here or there, it still turns out fantastic. Give it a try, and I promise you’ll want a big bowl and maybe seconds too.