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Pumpkin Chili

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Cozy up to this Pumpkin Chili recipe that’s rich, hearty, warm and comforting and can be made on the stove or in the crockpot!

This Pumpkin Chili recipe is rich and hearty, earthy, with a subtle sweetness all balanced by smoky heat that your family and friends will go nuts for! It’s make-ahead friendly (tastes even better!), can be cooked on the stovetop or in the slow cooker, is freezer friendly and great for crowds. In other words, it’s the perfect fall comfort food!  This Pumpkin Chili is made with a combination of lean ground beef, hot Italian sausage (or use turkey), kidney beans, black beans, bell peppers, tomatoes, onions, garlic and robust seasonings and of course – pumpkin!  It’s a sauté, dump and simmer recipe that comes together in less than an hour that will warm you from the inside out.  Serve it alongside sweet cornbread and apple salad for the perfect meal!

We are pretty much obsessed with satisfying chili recipes around here.  If you love chili like us, don’t miss Crockpot Chili, Turkey Chili, Creamy White Chicken Chili, Crockpot White Chicken Chili, Buffalo Chicken Chili, Cincinnati Chili and Mango Black Bean Chili (one of the first recipes I ever posted – SO GOOD, but excuse the pics ;)).

HOW TO MAKE Pumpkin Chili VIDEo

up close showing how to serve pumpkin chili by topping with cilantro, sour cream, avocados and cilantro


 

Why you’ll love This Pumpkin Chili Recipe

Pumpkin Chili is rich and hearty with a ton of body for a satisfying, dreamy mouthfeel. The pumpkin puree, along with the sweet potatoes, adds a slightly sweet and earthy flavor which is beautifully complimented by the spicy Italian sausage, chipotle pepper, cinnamon and ginger, without tasting overly pumpkin-y.

It’s seasoned with a complex of array of spices that is pure magic. In addition to homemade chili seasoning, the Pumpkin Chili boasts beef bouillon, plenty of aromatic fresh onions and garlic and the real stars, cinnamon and chipotle chili powder. The cinnamon infuses the chili with a subtle cozy warmth and the chipotle chili powder lends a smoky heat that offsets the natural sweetness of the pumpkin.

Make it on the stove or in the crockpot.  Making the chili ahead of time on the stove or low and slow in the crockpot enhances the flavors of the chili and allows them to build and meld together to a seamless explosion of YUM.  The slow cooking creates buttery tender meat, soft beans (not mushy) and delicate veggies.

Pumpkin Chili makes AMAZING leftovers!  This recipe makes a large batch so it can be served throughout the week for several meals in multiple ways such as on potatoes, hot dogs, nachos, etc. (see section on leftovers) – winning!

It’s also freezer friendly!  Whatever Pumpkin Chili you don’t consume, you can freeze for later, or make it intentionally to freeze because it freezes exceptionally well.

This Pumpkin Chili recipe makes enough to satisfy a crowd so it’s perfect for entertaining – and perfect for YOU because it can be made ahead of time, is mostly hand’s off, and everyone can serve themselves along with a chili bar of all their favorite toppings.

up close of pumpkin chili recipe with ground beef, sausage or option of ground turkey

pumpkin chili ingredients

The ingredient list for this Pumpkin Chili recipe is a little lengthy, but keep in mind, most of the ingredients are just cans or seasonings that get dumped directly into the pot. Let’s take a closer look at what you’ll need (full measurements in the printable recipe card at the bottom of the post):

  • Pumpkin puree: Make sure to use pure pumpkin puree and not pumpkin pie filling.  Pumpkin puree is 100% pure pumpkin (check the label) that has been cooked and pureed without any added sugar or spices.  
  • Lean ground beef: I recommend using 85-90% lean Angus beef for the best flavor.  Angus meat is known for being more tender, marbled, and flavorful than regular beef.  You may substitute the meats with ground turkey.
  • Hot Italian sausage:  The sausage will not make your Pumpkin Chili spicy due to the volume of other ingredients – just intensely flavorful.  You can purchase Italian sausage in links or in bulk – both will work great.  Sausage also freezes great, so just keep it stocked for recipes like this!
  • Vegetables:  One chopped yellow onion, sweet potato, red bell pepper, green bell pepper and 6 garlic cloves add fabulous flavor.  You may omit the sweet potato if desired and/or substitute the green bell pepper with celery.
  • Mild diced green chilies:  One (4 oz.) can of diced green chilies adds a hint of tangy delight.  Make sure you purchase MILD diced green chiles because the “hot” green chiles are HOT! 
  • Beef broth:  Use reduced sodium beef broth so we can also use beef bouillon for intense, concentrated flavor. 
  • Beef bouillon:  You may choose from granulated beef bouillon, beef base (like Better Than Bouillon or !Zoup) or cubes, all in equal amounts. For all of these options, don’t dissolve in liquid first. If using cubes, crush them, then add directly to the pot.
  • Beans:  Kidney beans and black beans make the most satisfying combination for their creamy, tender, and nutty flavor. 
  • Fire roasted diced tomatoes:  These tomatoes have been roasted which gives them a complex smoky sweetness and reduces the acidity.   Fire roasted tomatoes are located next to the traditional diced tomatoes – just make sure you purchase the ones without any added seasonings.
  • Tomato sauce:  You will need one 15 ounce can tomato sauce which works with the pumpkin puree to creates a richer sauce than using just broth.
  • Seasonings: Our homemade chili seasoning is made with chili powder, ground chipotle pepper, ground cumin, dried oregano, smoked paprika, ground coriander, salt and pepper.  Cinnamon and ginger round out the nuanced flavors. You may also add cayenne pepper to taste if you use mild sausage or if you would like a spicier chili. 
showing how to make pumpkin chili by adding cilantro to the chili

HOW TO MAKE pumpkin CHILI on the stove

This Pumpkin Chili recipe is very simple to make in just a few easy steps.  After sautéing the meat and veggies, the chili is simmered to meld the flavors – no extra time or skills required than that! I’ve outlined the steps below (or skip to the printable recipe card with measurements at the bottom of the post).

STEP 1:  BROWN The MEAT

  • Heat a large Dutch oven over medium-high heat. Add beef and sausage and cook until browned. 
  • Transfer to a paper towel lined plate to drain.
showing how to make pumpkin chili recipe by browning Italian sausage and ground beef in a Dutch oven

STEP 2:  SAUTÉ VEGGIES

  • Add the onions, sweet potato and bell peppers and cook until softened.
  • Add the garlic and seasonings and cook for about 1 minute to bloom the flavors.
  • Add all remaining Chili Ingredients and give them a stir.
showing how to make pumpkin chili recipe by sautéing onions, bell peppers and garlic and then adding the chili seasonings

STEP 3:  Add chili ingredients

  • Stir in all the remaining chili ingredients (you can start with less broth if it doesn’t fit).
showing how to make pumpkin chili recipe by adding pumpkin puree, tomato sauce, green chilies, kidney beans, black beans and bay leaves to the soup pot

STEP 4:  simmer

  • Bring the chili to a boil, then reduce to heat to medium-low, cover and cook, stirring occasionally, and replacing the lid, until the flavors meld and the potatoes are tender, about 30 minutes.
showing how to make pumpkin chili recipe by simmering the chili until thickened

STEP 5:  Serve

  • Serve with topping such as cheese, sour cream, avocado and cilantro if desired. 
up close of scooping up pumpkin chili recipe showing how thick and hearty it is

HOW TO MAKE pumpkin CHILI in the crockpot

1. Follow the recipe through step 2. 
2. Transfer the beef, sausage and sautéed vegetables/spices to the slow cooker.
3. Add all remaining Chili Ingredients to the slow cooker and give them a stir.
4. Cook on LOW for 6-8 hours (recommended) or on HIGH for 3-4 hours. 5. Taste and add salt/pepper/cayenne pepper to taste. Serve with desired toppings.

  • Use both beef AND sausage. This adds a depth of flavor and texture that can’t be beat!
  • Season to taste. If it feels like your chili is missing something, it is likely salt and/or heat. Don’t be afraid to add additional salt, chipotle powder or cayenne pepper.
  • Use a large pot.  You will need at least a 6-quart slow cooker or Dutch oven to fit the chili comfortably. You can start with less broth if it your pot is tight, then add more as the chili reduces.
  • Halve the recipe.  This recipe makes a lot of chili! If you don’t have a large pot or don’t want leftovers to freeze, halve the recipe by using the arrows next to the serving size in the recipe card.
  • Cook on low: If making the chili in the crockpot, cook on LOW for maximum flavor, ultra-tender beef and the best marriage of flavors.  Plan on at least 6 hours. 
  • Wait to thin the chili until after it’s finished cooking.  The Pumpkin Chili will be very thick when first combined but will thin as it cooks and the vegetables release moisture.  After it’s finished cooking, you can thin by stirring in additional beef broth until it reaches desired consistency.
  • No peeking at slow cooker chili. Don’t lift the lid of the slow cooker until you’re read to test the chili for doneness.  Lifting the lid releases moisture and heat, and slows down cooking process.   Plan on adding an additional 15 minutes to the cooking time every time you lift the lid.  
  • Refrigerate overnight:  I always like to cook my chili the day before I serve it and then refrigerate it overnight.  This doesn’t mean I don’t love a bowl (or two or three) the day I make it, but it is even more intoxicating if allowed to sit overnight for the flavors to meld and build.  This also makes for a stress-free meal any night of the week.
side view of pumpkin chili recipe in a bowl with turkey topped with cheese and sour cream
  • Turkey Pumpkin Chili:  Substitute the beef/sausage with ground turkey.  Increase beef bouillon to 1 ½ tablespoons and salt to taste.  You’ll also may want a little more heat in place of not using the hot Italian sausage.  
  • Chile con Carne: Substitute the beef/sausage with leftover pot roast.
  • Vegetarian Pumpkin Chili: Swap the meat for extra beans (including chickpeas), vegetarian meat crumbles, tofu, cooked lentils, crumbled tempeh, or any of your favorite ground beef substitutes.  Use vegetable broth or water instead of the beef broth and omit the beef bouillon.  You’ll need to add some extra seasonings and heat to make up for not using the highly flavorful hot Italian sausage and additional salt in place of the bouillon.
  • Use different beans:  Use all kidney beans, all black beans or mix and match your favorite beans.
  • Add vegetables:  Replace some of the beef with veggies such as zucchini, poblanos, mushrooms, etc.
  • Make it spicy: Add additional ground chipotle pepper or cayenne pepper to taste, or serve with jalapenos.
  • Cheese:  shredded cheese is chili must!  You can use grated sharp cheddar, Mexican cheese, Monterrey, or Pepper Jack.  I personally prefer sharp cheddar with its contrasting bite.
  • Sour Cream or Greek Yogurt:  a healthy dollop of either adds a depth of creaminess and rich tanginess to cut through the robust, earthy chili.
  • Fritos or Tortilla Chips:  chips add the perfect contrasting crunch and if you haven’t tried Fritos yet, they are superb with chili.
  • Green Onions: adding a tablespoon or so of chopped fresh green onions awakens the whole bowl with its fresh pop of flavor.
  • Cilantro: because cilantro makes everything better!  It adds yet another layer of bright, fresh, Tex-Mex goodness.
  • Diced Tomatoes:  I love the contrast of fresh, juicy tomatoes in the warm, rich Pumpkin Chili.
  • Avocado or Guacamole: if you love avocados, chili is a beautiful canvas for their contrasting creaminess.
  • Hot Sauce: customize the heat of your chili with as much or as little hot sauce as you like.
top view of pumpkin chili in a bowl with sour cream cheese, avocados and cilantro
  • Baked Potatoes: Slice baked potatoes open, top with spoonfuls of chili, sharp cheddar cheese, sour cream, green onions and bacon.  
  • Chili Dogs:  Transform hot dogs into chili dogs and topping with sharp cheddar cheese and optional jalapenos, red onions or green onions.
  • Chili Mac and Cheese:  Stir chili into your favorite mac and cheese recipe like this Stove Top Mac and Cheese, Salsa Verde Mac and Cheese or layer it in this Million Dollar Mac and Cheese.
  • Ramen: This might sound unconventional, but my husband’s favorite use of leftover chili is to stir it into ramen. The textures are a match made in heaven.
  • Chili Nachos:  Top your favorite cheesy chips with chili and all the toppings – sour cream, green onions, jalapenos, etc.
  • Cornbread and Chili Gravy:  Smother your favorite cornbread with chili and dig in!
  • Tacos, Burritos, Quesadillas, Taquitos:  Use the thick chili in place of taco meat in any of your favorite Mexican recipes. 

meal prep

Although this Pumpkin Chili recipe is fairly quick to prep, it still requires some chopping and stove time which can be done 100% in advance:

Veggies: chop the vegetables and aromatics up to 24 hours in advance and refrigerate. 

Meat: brown the beef and sausage up to 48 hours ahead of time, cool then, refrigerate in an airtight container. 

Combine:  Follow the recipe up to combining the ingredients, cover, and store in the refrigerator for up to 48 hours before cooking. Plan on adding additional cooking time when ready to simmer.

HOW Long is PUmpkin Chili good for?

Homemade Pumpkin Chili can be stored in an airtight container in the refrigerator for up to five days.  If you don’t think you’re going to finish your chili within that time, be sure to freeze the leftovers.

HOW TO Freeze

Pumpkin Chili freezes exceptionally well because it does not contain any dairy products or pasta which sometimes can become a funny texture once frozen.  To freeze, let chili cool completely, divide into freezer friendly plastic containers or freezer bags. Squeeze out any air, lay flat, and freeze for up to 3 months. Let frozen chili thaw in the refrigerator overnight before reheating per below directions.

HOW TO REHEAT

Reheat bowls of chili in the microwave for 60 seconds then at 15 second bursts until warmed through, gently on the stovetop or reheat in the crockpot over low for 1-2 hours depending on leftover volume.

showing who rich and hearty the pumpkin chili recipe is by scooping it up with a spoon

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top view of pumpkin chili in a bowl with sour cream cheese, avocados and cilantro

Pumpkin Chili

This Pumpkin Chili recipe is rich and hearty, earthy, with a subtle sweetness all balanced by smoky heat that your family and friends will go nuts for! It’s make-ahead friendly (tastes even better!), can be cooked on the stovetop or in the slow cooker, is freezer friendly and great for crowds. In other words, it’s the perfect fall comfort food!  This Pumpkin Chili is made with a combination of lean ground beef, hot Italian sausage (or use turkey), kidney beans, black beans, bell peppers, tomatoes, onions, garlic and robust seasonings and of course – pumpkin!  It’s a sauté, dump and simmer recipe that comes together in less than an hour that will warm you from the inside out.  Serve it alongside sweet cornbread and apple salad for the perfect meal!
Servings: 8 -10 servings
Total Time: 1 hour 5 minutes
Prep Time: 25 minutes
Cook Time: 40 minutes

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Ingredients

  • 1 tablespoon olive oil
  • 1 pound hot Italian sausage (see notes for turkey)
  • 1 pound lean ground beef (see notes for turkey)
  • 1 onion, chopped
  • 1 small sweet potato, peeled, cut into 1/2-inch chunks
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 6 garlic cloves, minced
  • 2 1/2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1/2-1 ½ teaspoons chipotle chili powder (start with less and add more to taste)
  • 1 tsp EACH smoked paprika, ground coriander, ground cinnamon
  • 1/2 tsp EACH salt, ground ginger
  • 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 can mild diced green chiles
  • 1 1/2 cups low-sodium beef broth, plus more as needed
  • 1 tablespoon granulated beef bouillon, bouillon base or crushed cubes
  • 2 bay leaves

For serving (Pick your favs)

  • shredded sharp cheddar cheese
  • sour cream
  • green onions
  • cilantro
  • roasted pumpkin seeds
  • avocados
  • tortilla chips or Fritos

Instructions

  • In a 6 quart, or larger, Dutch oven, heat 1 tablespoon oil over medium-high heat. Add the sausage and beef; cook while crumbling until browned and cooked through. Using a slotted spoon, transfer to a paper towel-lined plate.
  • Add the onion, sweet potato and bell peppers to the Dutch oven. Cook over medium-high, stirring, until softened, about 8-10 minutes (measure out the spices in between stirring, but don't add yet). Stir in the garlic and spices (chili powder through ginger) and cook for 1 minute.
  • Stir in the remaining chili ingredients. The chili will be very thick but will thin as it simmers. Cover and bring to boil, then reduce to heat to medium-low, and cook, stirring occasionally and replacing the lid, until the flavors meld and the potatoes are tender, about 30 minutes.
  • Season the chili with salt and chipotle pepper to taste (this will make the chili come alive!). Thin as desired with additional beef broth. Serve with desired toppings.

Video

Notes

Crockpot Instructions

  1. Follow the recipe through step 2.  Transfer the beef, sausage and sautéed vegetables/spices to the slow cooker.
  2. Add all remaining Chili Ingredients to the slow cooker and give them a stir.
  3. Cook on LOW for 6-8 hours (recommended) or on HIGH for 3-4 hours.
  4. Season the chili with salt and chipotle pepper to taste. Serve with desired toppings.

Tips and Tricks

  • Turkey Pumpkin Chili: Substitute the beef/sausage with ground turkey.  Increase beef bouillon to 1 ½ tablespoons and salt to taste.  You’ll may want a little more heat in place of not using the hot Italian sausage.
  • Vegetarian Pumpkin Chili: Swap the meat for extra beans (including chickpeas), vegetarian meat crumbles, tofu, cooked lentils, crumbled tempeh, or any of your favorite ground beef substitutes.  Use vegetable broth or water instead of the beef broth and omit the beef bouillon.  You’ll may want a little more heat in place of not using the hot Italian sausage and additional salt in place of the bouillon.
  • Halve the recipe.  This recipe makes a lot of chili! If you don’t have a large pot or don’t want leftovers to freeze, halve the recipe by using the arrows next to the serving size in the recipe card.
  • Wait to thin the chili until after it’s finished cooking.  The Pumpkin Chili will be very thick when first combined but will thin as it cooks and the vegetables release moisture.  After it’s finished cooking, you can thin by stirring in additional beef broth until it reaches desired consistency.
  • Season to taste. If it feels like your chili is missing something, it is likely salt and/or heat. Don’t be afraid to add additional salt, chipotle powder or cayenne pepper.
  • Refrigerate overnight:  I always like to cook my chili the day before I serve it and then refrigerate it overnight.  This doesn’t mean I don’t love a bowl (or two or three) the day I make it, but it is even more intoxicating if allowed to sit overnight for the flavors to meld and build.  This also makes for a stress-free meal any night of the week.
  • Leftovers: See post for all sorts of leftover ideas!
  • Storage: Store in an airtight container in the refrigerator for up to five days or freeze for up to 3 months.

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The Face Behind the Recipes

Welcome to my food blog with all my favorite cravings! I am Jennifer, a lover of food and sharing my recipes. I am a cystic fibrosis survivor, lung & kidney transplant recipient, LOVER of life and FOOD. Start browsing recipes and subscribe to my weekly free newsletter! Read more about me here.

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