There’s something irresistibly cozy about a bowl full of rich, fragrant chili on a crisp evening, and this Pumpkin Chili with Sausage and Beans Recipe is one of my absolute favorites to make when the weather calls for comfort. The pumpkin adds a subtle sweetness that’s perfectly balanced by smoky spices and hearty sausage, making every spoonful a delicious hug in a bowl.

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

Why You'll Love This Recipe

Whenever I make this Pumpkin Chili with Sausage and Beans Recipe, it’s like warming my whole kitchen with its tantalizing aroma and bright flavors. Whether you’re cooking for a crowd or prepping meals for the week, this chili never disappoints.

Bold flavor combo: The blend of smoky chipotle, cinnamon, and cumin with sweet pumpkin creates a unique chili experience you won’t find in your average recipe.
Hearty and filling: Packed with sausage, ground beef, beans, and sweet potato, this chili will keep you satisfied and energized all evening.
Easy to customize: Whether you want it spicier, vegetarian, or lower in fat, this recipe adapts beautifully to your preferences.
Perfect make-ahead meal: It tastes even better the next day when the flavors familiarize – great for busy weeks or gatherings.

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

This chili is a wonderful balance of savory, spicy, and subtly sweet elements. The pumpkin puree adds creaminess and depth without an overt “pumpkin pie” flavor, making it an excellent addition you might not expect. Here’s a little rundown of why each ingredient plays a role in this dish’s magic.

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: To brown the meat and soften vegetables without adding heaviness.
Hot Italian sausage: Brings a spicy, flavorful kick; you can swap for turkey sausage if you want it leaner.
Lean ground beef: Adds heartiness alongside the sausage for depth and texture.
Onion: Builds foundational flavor and sweetness when sautéed.
Sweet potato: Like pumpkin, it adds natural sweetness and softens as it cooks for body.
Red and green bell peppers: Add freshness, color, and a mild crunch early in cooking.
Garlic: Brings aromatic, pungent warmth that enhances all the spices.
Chili powder, cumin, chipotle chili powder, smoked paprika, coriander, cinnamon: A carefully layered spice profile that delivers warmth, smokiness, and a hint of unexpected sweetness.
Salt and ground ginger: Highlights flavors and adds subtle zing.
Fire-roasted tomatoes and tomato sauce: Provide acidity and rich tomato flavor with a touch of smoky char.
Kidney beans and black beans: Protein-packed, creamy, and hearty beans that absorb the chili’s spices beautifully.
Pure pumpkin puree: Adds depth, moisture, and velvety texture without overpowering.
Mild diced green chiles: A gentle way to add complexity and a little extra heat.
Low-sodium beef broth and beef bouillon: Create a rich base without over-salting.
Bay leaves: Infuse subtle herbal notes while the chili 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

I love that this Pumpkin Chili with Sausage and Beans Recipe can be tweaked to suit your mood or dietary needs. Personally, I sometimes swap the meats for vegetarian crumbles or even toss in lentils when I want a meatless version. Don’t hesitate to make it your own — the basic framework is really forgiving!

Turkey variation: When I want something lighter, I replace the sausage and beef with ground turkey, amping up the beef bouillon and spices to keep it flavorful.
Vegetarian option: I often sub the meat for extra beans and lentils, and use vegetable broth instead of beef. It’s a crowd-pleaser and perfect for Meatless Mondays!
Adjusting heat: You can easily dial up or down the chipotle powder and add cayenne pepper to cater to your spice tolerance — a little goes a long way here.

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

Step 1: Brown the Meat To Build Flavor

Heat olive oil in a large Dutch oven over medium-high heat. Add your hot Italian sausage and lean ground beef, breaking it up with a spoon as you cook. This step is key because those browned bits sticking to the pan pack serious flavor. Once the meat is cooked through and nicely browned, transfer it with a slotted spoon onto a paper towel-lined plate to drain off excess fat.

Step 2: Sauté the Veggies Until Soft and Sweet

In the same pot, toss in the chopped onion, sweet potato chunks, and bell peppers. Stir frequently for about 8-10 minutes until everything is tender and smells fragrant. This is where the vegetables start to soften and release their natural sugars, adding sweetness to balance the spices. While they cook, measure out your spice mix — this helps keep things moving smoothly!

Step 3: Add Garlic and Spices for Aroma

Stir minced garlic into the softened veggies, then sprinkle all your chili spices (chili powder through ground ginger) right in. Cook everything together for just about a minute to toast the spices — this step really wakes up their flavors so your chili tastes complex and smoky.

Step 4: Combine All Remaining Ingredients and Simmer

Now pour in your fire-roasted tomatoes (with juices), kidney and black beans, pumpkin puree, tomato sauce, mild diced green chiles, broth, bouillon, and add the bay leaves. Stir everything thoroughly — the chili will seem thick at first, but it thins as it simmers. Bring to a boil, cover, then reduce the heat to medium-low. Let it gently bubble for about 30 minutes, stirring occasionally. The sweet potatoes will soften, and the flavors will harmonize beautifully.

Step 5: Final Seasoning and Adjustments

Taste your chili. This is where your personal style shines! Add salt and chipotle chili powder gradually until the chili sings to your palate. If the chili feels too thick, stir in extra broth a little at a time until you get the perfect consistency. Remember, balancing salt and heat is the secret to an unforgettable chili.

Top Tip

Throughout my years of making this Pumpkin Chili with Sausage and Beans Recipe, I’ve learned a few tricks that really make all the difference. These tips will help you avoid common pitfalls and get the most flavorful results.

Don’t skip browning the meat: Those caramelized bits add intense flavor to the chili base you just can’t get otherwise.
Toast spices briefly: Cooking the spices for a minute after adding garlic intensifies their aroma without burning them.
Simmer slowly: Letting the chili cook gently and undisturbed blends the complex flavors and softens the sweet potatoes perfectly.
Season at the end: Add salt and heat last so you can adjust perfectly without overdoing it early on.

How to Serve Pumpkin Chili with Sausage and Beans Recipe

Garnishes

I’m a sucker for a hearty scoop of sharp cheddar cheese melting into the top, with a dollop of cool sour cream to balance the warm spices. Fresh chopped green onions and cilantro add that lovely fresh pop of color and flavor, and if I’m feeling fancy, I sprinkle some roasted pumpkin seeds on top to give it a satisfying crunch. Avocado slices are a creamy bonus that make every bite richer.

Side Dishes

Crusty cornbread or warm tortillas are my go-tos to scoop up every last bit, but crispy tortilla chips or classic Fritos add a delightful salty crunch. A simple green salad with a citrusy vinaigrette also pairs nicely if you want some light freshness on the side.

Creative Ways to Present

For holiday dinners or casual get-togethers, I love serving the chili in mini pumpkin bowls — hollowed out and roasted small pumpkins! It’s festive, keeps the chili warm, and impresses guests with that extra seasonal flair. You can also set up a chili bar with assorted toppings so everyone customizes their bowl.

Make Ahead and Storage

Storing Leftovers

I always let this chili cool before transferring it into airtight containers and popping it in the fridge. It keeps beautifully for up to five days. I find the flavors deepen overnight, so leftovers are often even better than the first serving.

Freezing

This chili freezes wonderfully. I portion it into freezer-safe containers (I like 2-cup sizes), leave some headspace for expansion, and freeze for up to 3 months. It’s a lifesaver to have on hand when you want a quick, hearty meal without fuss.

Reheating

When reheating, I thaw the chili overnight in the fridge if frozen, then warm it gently on the stovetop over medium heat, stirring occasionally. If it’s too thick, a splash of broth or water loosens it right up. Avoid microwaving directly from frozen for the best consistency and flavor.

Frequently Asked Questions:

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

Absolutely! Swap out the sausage and ground beef for extra beans, vegetarian meat substitutes, or lentils, and use vegetable broth instead of beef broth. You may want to add a bit more salt and extra chili powder for that punch of heat the sausage would normally bring.

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

You can substitute regular canned diced tomatoes if you don’t have fire-roasted. The chili will still be delicious, but you might miss some of that subtle smoky depth. Consider adding a pinch of smoked paprika or chipotle powder to boost that flavor.

Can I prepare this in a slow cooker?

Yes! After browning your meats and sautéing the vegetables with spices, transfer everything to your slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or high for 3-4 hours. It’s an easy way to let the flavors meld with minimal effort.

How do I adjust the heat level in this chili?

The recipe includes chipotle chili powder which adds smoky heat, but you can adjust it by starting with less and adding more to taste. If you want more spice, add cayenne pepper gradually or extra hot sauce when serving. Conversely, reducing the chipotle or using mild sausage will tone it down.

Final Thoughts

This Pumpkin Chili with Sausage and Beans Recipe holds a special place in my heart because it blends so many layers of flavor in a way that feels both adventurous and comforting. I hope you’ll give it a try on your next cozy night in, whether you’re feeding family, friends, or just yourself after a long day. Trust me, once you experience the magic of pumpkin blending with smoky sausage and hearty beans, this chili might just become your new go-to comfort meal.