There’s something comforting and cozy about a pot simmering with rich flavors and a hint of sweetness, and that’s exactly what you get with this Pumpkin Chili with Beef and Beans Recipe. It’s a beautiful twist on classic chili that blends smoky spices with smooth pumpkin puree, making every spoonful a warm hug on a chilly day.

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

Why You'll Love This Recipe

This Pumpkin Chili with Beef and Beans Recipe has become one of my absolute favorites because it strikes the perfect balance between hearty and subtly sweet. Plus, it’s packed with spices that dance beautifully alongside the creamy pumpkin, creating a flavor combo that’s easy to fall in love with.

Unique Flavor Twist: The pumpkin adds a velvety richness and a subtle sweetness that sets this chili apart from any other.
Hearty & Nutritious: Combining beef, sausage, beans, and veggies means it’s both filling and packed with protein and fiber.
Perfect for Batch Cooking: This chili freezes beautifully and even tastes better the next day after the flavors meld.
Super Versatile: Whether you want it mild or spicy, turkey or vegetarian, it's easy to customize for your household.

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 with Beef and Beans Recipe plays a specific role in building layers of flavors while keeping the dish hearty and balanced. Here’s a quick rundown of why each one matters and some tips I picked up while perfecting this recipe.

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: A great base for sautéing that adds subtle fruity notes without overpowering the spices.
Hot Italian sausage & lean ground beef: Their combination provides depth, a bit of spice, and a juicy texture to the chili.
Onion: Adds natural sweetness and savory flavor, softening into the chili as it simmers.
Sweet potato: Offers a tender bite and a natural sweetness that complements pumpkin perfectly.
Red and green bell peppers: These bring mild crunch and fresh flavors that brighten the chili.
Garlic: A must-have to enhance aroma and provide subtle heat in the background.
Chili powder, cumin, chipotle chili powder: These spices create the smoky, warm backbone of the chili’s flavor.
Smoked paprika, coriander, cinnamon, ginger: A spice mix that adds complexity and a hint of warmth and sweetness.
Fire-roasted tomatoes: Their smokiness blends beautifully with the chipotle, locking in layers of flavor.
Kidney beans & black beans: Hearty, filling, and give the chili its classic texture.
Pure pumpkin puree: The star surprise that adds creaminess without overpowering the chili’s heartiness.
Tomato sauce & mild diced green chiles: Help build rich flavor and a touch of heat.
Beef broth & bouillon: Adds savory depth, ensuring the chili isn’t dry or one-dimensional.
Bay leaves: Subtle herbaceous notes that boost the overall aroma as it 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

While I love this chili classic-style with beef and sausage, I’m all about making the recipe your own! Feel free to tweak the spiciness, swap proteins, or even add extra veggies depending on what’s in your fridge or what you’re craving that day.

Turkey Pumpkin Chili: I’ve tried replacing the beef and sausage with ground turkey for a leaner version. Just bump up the bouillon and add a bit more heat, and you're good to go.
Vegetarian Friendly: Swap out the meat for extra beans or tofu, use veggie broth, and spice it up for a satisfying meatless bowl.
Adjust the Heat: Start with less chipotle chili powder — it can sneak up on you! Add more as you taste during cooking.
Add More Veggies: I’ve tossed in zucchini or corn kernels for an extra pop of texture and nutrition.

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

Step 1: Brown the Meats and Build Your Base

Heat your olive oil over medium-high in a big Dutch oven. Add your sausage and ground beef together, breaking them apart as they cook until nicely browned with no pink. I like to use a slotted spoon to transfer the meat to a paper towel-lined plate — this helps keep your chili from getting too greasy.

Step 2: Sauté the Veggies and Toast the Spices

In the same pot, add the chopped onion, sweet potato chunks, and bell peppers. Cook, stirring often, until they soften, about 8-10 minutes. Time to measure your spices while the veggies cook—you’ll add those next. Stir in the minced garlic and all your spices, cooking just a minute to unlock those aromas.

Step 3: Mix in the Liquids, Beans, Pumpkin & Simmer

Add back the browned meat along with the fire-roasted tomatoes (including juice!), kidney and black beans, pumpkin puree, tomato sauce, diced green chiles, beef broth, bouillon, and bay leaves. Stir everything well — your chili will be thick at first but don’t worry, it’ll thin out as it simmers.

Cover and bring it to a gentle boil, then reduce heat to medium-low and simmer partially covered for about 30 minutes, stirring occasionally. You’ll want the flavors to meld and the sweet potatoes to be tender.

Step 4: Final Seasoning and Adjustments

This is where you fall in love — taste your chili and add salt and chipotle powder as needed to make it really pop. If it’s too thick, stir in a little more beef broth until you reach your perfect consistency. Then, you’re ready to serve up a big bowl of cozy goodness!

Top Tip

Over the years of making this Pumpkin Chili with Beef and Beans Recipe, I found that a few key tips make all the difference between a good chili and a great one. Here’s what I always keep in mind:

Brown the Meat Well: Getting a good sear adds richness and depth to the chili’s flavor, so don’t rush this step.
Toast Spices Briefly: Cooking the spices with garlic releases their essential oils, making their flavor far more vibrant.
Simmer Low and Slow: Give the chili time to blend flavors — the pumpkin shines best when it’s fully melded with the spices and beans.
Season at the End: Chili often needs a bit of extra salt and heat to “come alive.” Taste just before serving.

How to Serve Pumpkin Chili with Beef and Beans Recipe

Garnishes

I love topping this chili with a handful of shredded sharp cheddar cheese that melts into every bite, a dollop of cool sour cream to balance the heat, and snipped green onions or fresh cilantro for brightness. Roasted pumpkin seeds add that wonderful crunch and tie back to the pumpkin element. Avocado slices or crispy tortilla chips are a must-have on the side too!

Side Dishes

For sides, I usually reach for something simple like cornbread or warm flour tortillas. They’re perfect for sopping up every last bit of chili. A crisp green salad or roasted veggies also pair nicely if you want a lighter contrast to the hearty chili.

Creative Ways to Present

For fun dinner parties, I’ve served this chili in hollowed-out mini pumpkins for a festive fall vibe. Each guest gets their own “pumpkin bowl” — it never fails to impress and adds a cozy touch to the table. Also, layering chili in a slow cooker and letting guests help themselves buffet-style is casual and super inviting.

Make Ahead and Storage

Storing Leftovers

Leftover pumpkin chili is a blessing. I store mine in airtight containers and keep them in the fridge. It stays fresh and delicious for up to five days, making weekday lunches and quick dinners effortless. Just remember to cool it completely before refrigerating to keep that fresh flavor.

Freezing

This chili freezes beautifully. I portion it in freezer-safe containers or bags and keep it for up to three months. When I’m ready to eat, I thaw overnight in the fridge — it reheats gently on the stove with a splash of broth to bring back that lovely consistency.

Reheating

I always reheat on the stovetop over medium-low heat, stirring occasionally to evenly warm everything up. If it’s too thick after refrigeration, a splash of beef broth or water helps restore that perfect chili texture. Avoid microwaving too quickly, as it can dry out the beans and meat.

Frequently Asked Questions:

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

Yes! After browning the meat and sautéing the veggies and spices on the stovetop, transfer everything to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours. It’s a perfect hands-off approach!

How spicy is this chili, and can I adjust it?

The heat mostly comes from the hot Italian sausage and chipotle chili powder. You can easily adjust the spice level by using mild sausage or turkey sausage and starting with less chipotle powder, then adding more to taste during cooking.

Can I substitute the pumpkin puree if I don’t have any?

Pumpkin puree adds a unique creaminess and subtle sweetness that's key to this recipe's signature flavor. You could substitute with butternut squash puree or sweet potato puree, but expect some variation in taste and texture.

Does this pumpkin chili freeze and reheat well?

Absolutely! This chili freezes wonderfully and retains its flavor and texture when reheated gently on the stove with a splash of broth to prevent drying out. It’s a great make-ahead and meal prep option.

Final Thoughts

This Pumpkin Chili with Beef and Beans Recipe holds a warm spot in my heart—and my meal rotation—because it turns a familiar classic into something unexpectedly delightful. It’s cozy, flavorful, and forgiving enough to make weeknight cooking easy and special. Trust me, once you try it, you’ll want to keep a batch simmering on the stove or tucked in your freezer all fall and winter long. So grab that can of pumpkin, round up your favorite toppings, and get ready for one of the most satisfying bowls of chili you’ll ever enjoy!