Go Back
–+ servings
top view of pumpkin chili in a bowl with sour cream cheese, avocados and cilantro
Print Pin

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!
Course Main Course, Main Dish
Cuisine American
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 8 -10 servings

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.