Warm, cozy, and just a little bit unexpected—this Pumpkin Chili Recipe with Sausage and Beans Recipe is the kind of comfort food that sticks with you. It’s hearty, packed with flavor, and that little pumpkin addition? It makes all the difference, adding richness without overpowering the classic chili taste.

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

Why You'll Love This Recipe

This isn’t your everyday chili. I first stumbled on this pumpkin chili during a chilly fall weekend, and it became an instant favorite. The blend of spicy sausage and creamy pumpkin with beans makes each spoonful a comforting hug in a bowl. I can’t wait for you to try it!

Rich flavor combination: The pumpkin adds subtle sweetness and depth while balancing the spicy heat from the Italian sausage.
Hearty and filling: The mix of sausage, beef, beans, and sweet potato creates a satisfying meal, perfect for dinner or leftovers.
Versatile and customizable: You can easily swap out meats or go vegetarian, plus adjust the heat level to your liking.
Great for meal prep: It tastes even better the next day, and freezes beautifully for busy weeknights.

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 here plays a part in creating a perfectly balanced chili. The sausage brings spice and fat, the pumpkin gives richness and body without heaviness, and the beans add fiber and texture. Sweet potato softens the heat with natural sweetness, and the blend of spices ties it all together into a cozy bowl of yum.

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: For browning meat and sautéing veggies without sticking.
Hot Italian sausage: Adds bold, spicy flavor and great texture; turkey sausage works if you want a lighter option.
Lean ground beef: Balances the sausage with additional savory notes.
Onion: Builds that classic flavor base when sautéed.
Sweet potato: Adds a pleasant sweetness and tender texture that complements the spices.
Red and green bell peppers: For crunch and color, plus gentle sweetness.
Garlic cloves: Essential aromatic that brightens the chili.
Chili powder, cumin, chipotle chili powder, smoked paprika: These spices bring warmth, smokiness, and varying layers of heat.
Ground coriander, cinnamon, ginger: Surprise notes that add complexity and subtle sweetness.
Fire-roasted tomatoes, tomato sauce: Create a rich, robust chili base.
Kidney beans and black beans: Beans add protein and a hearty bite to every spoonful.
Pumpkin puree: The star secret that thickens and smooths the chili while adding an earthy taste.
Mild diced green chiles: A gentle kick and an extra layer of flavor.
Beef broth and beef bouillon: They deepen the chili base but can be swapped for veggie broth in a vegetarian version.
Bay leaves: Help meld the flavors beautifully as 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

One of the best parts about this Pumpkin Chili Recipe with Sausage and Beans Recipe is how flexible it is. I’ve tweaked it over time to suit tastes, diets, and whatever’s in my pantry. Feel free to get creative—it’s your kitchen, your rules!

Variation: I often swap out the beef and sausage for ground turkey to lighten it up, adding a bit more bouillon and extra chili powder for heat. Works great when you're watching fat intake but still want big flavor.
Vegetarian version: I replaced the meat with extra beans and lentils once, using vegetable stock instead of beef broth—it came out deliciously hearty. Feel free to add tofu or tempeh for protein.
Spice control: Start mild with chipotle and add more as you simmer, tasting frequently. You want that warm kick, but not to overwhelm the pumpkins' mellow sweetness.

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

Step 1: Brown the Meats and Build the Base

Heat the olive oil in a large Dutch oven over medium-high heat. Add the hot Italian sausage and lean ground beef, breaking them up with a wooden spoon. Cook until browned and fully cooked through, about 7-8 minutes. Don't rush this—you want nice browning for flavor. Once ready, transfer the meat to a paper towel-lined plate with a slotted spoon to drain excess fat.

Step 2: Sauté the Veggies and Toast the Spices

In the same pot, toss in the chopped onion, sweet potato chunks, and both bell peppers. Cook over medium-high heat, stirring frequently, until softened—about 8-10 minutes. While the veggies soften, measure out your spices but hold off adding them just yet.

Stir in the minced garlic and all the spices (chili powder, cumin, chipotle, smoked paprika, coriander, cinnamon, salt, and ginger). Cooking the spices with the veggies and garlic for about 1 minute helps release their essential oils and deepen their flavor. You’ll notice a fragrant, mouthwatering aroma at this point.

Step 3: Combine Everything and Simmer

Add back in the browned meats, then stir in the fire-roasted tomatoes (with their juices), kidney beans, black beans, pumpkin puree, tomato sauce, mild diced green chiles, beef broth, beef bouillon, and bay leaves. The mixture will look super thick at first—don’t worry.

Cover, bring the chili to a boil, then lower the heat to medium-low. Let it simmer gently, stirring occasionally and keeping the lid slightly askew, for about 30 minutes or until the potatoes are tender and flavors meld. This simmer is where that magic happens, trust me.

Step 4: Final Seasoning and Adjustments

Once cooked, taste your chili and adjust salt and chipotle chili powder to your liking. This step truly wakes it up, so don’t be shy with the seasoning. If the chili feels too thick, stir in a bit more beef broth until you reach your favorite consistency.

Top Tip

Over the years, I've learned a few tricks to make this Pumpkin Chili Recipe with Sausage and Beans Recipe sing every time, and I want you to get the best results right from the start!

Don’t skip browning: Browning your meats adds caramelized flavors that create chili depth.
Toast your spices well: Letting the spices cook with garlic and onions really releases their oils and blooms their flavors.
Simmer low and slow: A gentle simmer lets the pumpkin mellow and sweet potato soften perfectly without falling apart.
Adjust heat at the end: Add chipotle chili powder carefully—it's easy to overdo it, so taste as you go.

How to Serve Pumpkin Chili Recipe with Sausage and Beans Recipe

Garnishes

I love topping my chili with shredded sharp cheddar and a dollop of sour cream because the creaminess cools down the heat. Fresh green onions and cilantro add a bright, fresh note. Roasted pumpkin seeds add that fun crunchy texture, and sliced avocado brings buttery richness. Don’t forget tortilla chips or Fritos for scooping!

Side Dishes

Pairing this chili with cornbread is a no-brainer in my kitchen—the sweet, soft crumb complements the smoky pumpkin deeply. You could also serve with a simple green salad for a lighter touch or some crispy roasted Brussels sprouts to keep things cozy.

Creative Ways to Present

For parties or potlucks, I sometimes ladle this chili into hollowed-out mini pumpkins or serve it family-style in a large Dutch oven with all the toppings in separate bowls around it—everyone loves customizing their own bowls! It makes for a colorful and festive spread.

Make Ahead and Storage

Storing Leftovers

I usually portion out leftovers into airtight containers and store in the fridge for up to five days. Having chili ready to go for lunch or a quick dinner is such a lifesaver. Plus, as with most stews, the flavors deepen overnight, making it an even more satisfying meal the next day.

Freezing

This chili freezes beautifully. I freeze portions in freezer-safe containers or heavy-duty zip-top bags for up to three months. Thaw in the fridge overnight, and you’re good to go—perfect for batch cooking or rainy day comfort food.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally. Add a splash of broth or water if it’s too thick after refrigeration. Microwave works fine too, just stir halfway through. This keeps the chili nice and creamy without drying out.

Frequently Asked Questions:

Can I make this Pumpkin Chili Recipe with Sausage and Beans Recipe gluten-free?

Absolutely! Just make sure your sausage and all seasoning blends you use are labeled gluten-free. All other ingredients are naturally gluten-free, making this a great option for sensitive eaters.

What’s the best way to adjust the heat level in this chili?

Start with less chipotle chili powder, especially if you prefer mild dishes. You can always add more at the end, after the chili has simmered. Adding a pinch of cayenne pepper or hot sauce when serving is also a great way to customize heat individual bowls.

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains added sugars and spices that will change the flavor profile of your chili. Stick to 100% pure pumpkin puree for the best results.

Is this recipe suitable for slow cooking?

Definitely! You can start the recipe on the stovetop and then transfer it to your slow cooker after browning the meats and sautéing the veggies. Cook on low for 6-8 hours or high for 3-4 hours, then season before serving. It’s a great hands-off option.

Final Thoughts

This Pumpkin Chili Recipe with Sausage and Beans Recipe stands out for me because it’s everything you want in a chili but with an unexpected twist that makes fall evenings extra special. Whether you’re cozying up solo or serving a crowd, it hits all the right notes—warm, hearty, flavorful, and just a little bit surprising. Give it a try and make it your own; I promise it’ll become a staple in your kitchen like it is in mine.