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.
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.
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.
- 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.
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:
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.
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.
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.
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.
Print
Pumpkin Chili Recipe with Beans and Sausage 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 recipe combining spicy Italian sausage, lean ground beef, sweet potatoes, fire-roasted tomatoes, beans, and pumpkin puree, simmered together with a blend of warm spices for a comforting and nutritious dish perfect for chilly days.
Ingredients
Meat and Oil
- 1 tablespoon olive oil
- 1 pound hot Italian sausage
- 1 pound lean ground beef
Vegetables
- 1 onion, chopped
- 1 small sweet potato, peeled, 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 Goods and Liquids
- 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
Other
- 2 bay leaves
For Serving (Optional)
- shredded sharp cheddar cheese
- sour cream
- green onions
- cilantro
- roasted pumpkin seeds
- avocados
- tortilla chips or Fritos
Instructions
- Brown the Meat: In a 6 quart or larger Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the hot Italian sausage and lean ground beef, breaking them apart and cooking until browned and cooked through. Use a slotted spoon to transfer the cooked meat to a paper towel-lined plate and set aside.
- Sauté Vegetables: To the same Dutch oven, add chopped onion, peeled and chunked sweet potato, and chopped red and green bell peppers. Cook over medium-high heat, stirring occasionally, until the vegetables soften, about 8-10 minutes. While cooking, measure out the spices but do not add them yet.
- Add Spices and Garlic: Stir in the minced garlic along with chili powder, ground cumin, chipotle chili powder, smoked paprika, ground coriander, ground cinnamon, salt, and ground ginger. Cook for 1 minute to toast the spices and release their aromas.
- Combine Remaining Ingredients: Stir in the fire-roasted tomatoes (with juice), kidney beans, black beans, pumpkin puree, tomato sauce, diced green chiles, low-sodium beef broth, granulated beef bouillon, and bay leaves. The chili will be very thick at this stage but will thin as it simmers.
- Simmer the Chili: Cover the Dutch oven and bring the mixture to a boil. Then reduce the heat to medium-low and simmer uncovered or partially covered, stirring occasionally, until the flavors meld and the sweet potatoes are tender, about 30 minutes.
- Season and Adjust Consistency: Taste the chili and adjust the seasoning with additional salt and chipotle chili powder as desired to enhance heat and flavor. If the chili is too thick, thin it by stirring in additional beef broth until the desired consistency is reached.
- Serve: Remove bay leaves and ladle the chili into bowls. Serve hot with optional toppings such as shredded sharp cheddar cheese, sour cream, green onions, cilantro, roasted pumpkin seeds, avocados, and tortilla chips or Fritos.
Notes
- Crockpot Instructions: After step 2, transfer the cooked beef, sausage, and sautéed vegetables and spices into a slow cooker. Add all remaining chili ingredients, stir, and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Season with salt and chipotle chili powder before serving.
- Turkey Pumpkin Chili: Substitute the beef and sausage with ground turkey. Increase beef bouillon to 1 ½ tablespoons and adjust salt to taste. Add extra heat as needed since turkey is milder than hot Italian sausage.
- Vegetarian Pumpkin Chili: Replace meat with extra beans, vegetarian meat substitutes, tofu, cooked lentils, or tempeh. Use vegetable broth instead of beef broth and omit beef bouillon. Add additional heat and salt to taste.
- Recipe Yield: This recipe makes 8-10 servings. Consider halving the recipe if you prefer fewer servings or do not want leftovers.
- Thinning the Chili: Wait to thin with broth until after cooking. The chili will naturally thin out as it cooks and vegetables release moisture.
- Seasoning: If the chili tastes flat, add more salt and/or chipotle chili powder or cayenne pepper to brighten flavors.
- Refrigeration: The chili tastes even better the next day after flavors meld in the refrigerator overnight.
- Leftovers and Storage: 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: 7 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 7 g
- Protein: 22 g
- Cholesterol: 65 mg
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