There’s something incredibly comforting about a warm bowl of chili, especially when it has that unexpected, autumnal twist. This Pumpkin Chili Recipe with Ground Beef and Spices Recipe blends savory spices with creamy pumpkin, creating a cozy, flavorful dish that’s perfect any chilly night. It’s not just chili—it’s a hug in a bowl.

A white bowl filled with thick, rich chili made of dark brown and red ground meat and beans mixed with a red sauce, topped with three bright green avocado slices arranged on the right side, a dollop of white sour cream near the center, and sprinkled with chopped fresh green herbs and green onion pieces evenly over the chili. A silver spoon rests inside the bowl on the left side. The bowl sits on a white marbled surface with a small white plate of chopped green onion pieces in the upper left corner and scattered fresh green herbs around. A black and white striped cloth is visible on the right side. 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 Ground Beef and Spices Recipe
Top Tip
How to Serve Pumpkin Chili Recipe with Ground Beef and Spices Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pumpkin Chili Recipe with Ground Beef and Spices Recipe

Why You'll Love This Recipe

I’m honestly obsessed with how this Pumpkin Chili Recipe with Ground Beef and Spices Recipe balances hearty meatiness with the subtle sweetness and earthiness of pumpkin. Every spoonful feels rich and comforting, and it’s quickly become one of my go-to fall favorites.

Unique Flavor Punch: Adding pumpkin isn’t just for fall vibes; it gives the chili an incredible creaminess and depth that’s unexpected but totally addictive.
Hearty and Healthy: With sweet potatoes, beans, and plenty of veggies, this chili is packed with nutrients and fiber that keep you full and satisfied.
Customizable Spice Levels: You can easily dial up or tone down the heat with chipotle chili powder to suit your taste buds perfectly.
Great for Leftovers: Like many chilis, it tastes even better the next day once all the flavors get cosy together, making it perfect for meal prep.

The image shows a close-up of a thick, rich stew filled with chunky pieces of orange sweet potatoes and browned ground meat, all mixed in a deep reddish-brown sauce. Bright green chopped herbs and sliced green onions are sprinkled on top, adding fresh color and texture. The stew is inside a white pot, and a large spoon is scooping up a serving, capturing the hearty, textured mix of meat, vegetables, and sauce. The surface below is white marbled, enhancing the warm colors of the stew. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Pumpkin Chili Recipe with Ground Beef and Spices Recipe plays a special role in building layers of flavor and texture. Here’s a quick rundown of why I love these picks and some tips to get the most from them.

Flat lay of a small puddle of golden olive oil on a white ceramic spoon rest, one raw hot Italian sausage link with natural casing, one uncracked brown whole egg, a white ceramic bowl filled with freshly chopped white onion, a small pile of peeled and cubed orange sweet potato chunks, chopped red bell pepper pieces arranged neatly next to chopped green bell pepper pieces, six whole garlic cloves with skins removed, small white ceramic bowls each containing bright red chili powder, tan ground cumin, deep red chipotle chili powder, smoked paprika, light brown ground coriander, and light brown ground cinnamon, tiny white ceramic bowls holding salt and ground ginger powders, two whole fresh bay leaves with deep green color, a simple white ceramic bowl with vibrant fire-roasted tomatoes with juices visible, another white bowl filled with shiny rinsed kidney beans, a similar bowl with black beans, freshly scooped bright orange pumpkin puree in a small white bowl, a white ceramic bowl of smooth red tomato sauce, a small pile of mild diced green chiles with green and red hues, a white ceramic bowl filled with rich brown beef broth, a small heap of granulated beef bouillon crystals, arranged symmetrically and balanced with rounded edges — placed 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: This is your perfect sauté base, helping develop flavor without overpowering the dish.
Hot Italian Sausage & Lean Ground Beef: The sausage adds spice and richness, while the ground beef balances with hearty protein that keeps things grounded.
Onion: A classic aromatic that creates a sweet and savory foundation when cooked down.
Sweet Potato: I love how this adds natural sweetness and a tender, creamy bite when cooked.
Red & Green Bell Peppers: These bring fresh pops of color and subtle sweetness that brighten the chili.
Garlic: For that punch of fragrant warmth that ties spices and meat together.
Chili Powder, Cumin & Chipotle Chili Powder: These ground spices bring smoky, earthy, and smoky heat notes—start small with chipotle and build your way up.
Smoked Paprika, Coriander, Cinnamon & Ground Ginger: Adding these gives a complex depth and slightly sweet warmth that makes the chili extra special.
Fire-Roasted Tomatoes: They add smoky tomatoey goodness and a bit of texture, taking chili to the next level.
Kidney & Black Beans: Protein-packed and filling — they give chili heartiness while absorbing the spices beautifully.
100% Pure Pumpkin Puree: The star that adds that incredible creamy texture and subtle fall flavor without overpowering the chili.
Tomato Sauce & Mild Diced Green Chiles: They deepen the tomato base and add gentle layers of heat.
Low-Sodium Beef Broth & Beef Bouillon: Adds umami richness and moisture, ensuring chili isn’t dry but deeply flavorful.
Bay Leaves: These little leaves infuse a background herbal note that rounds out the flavor.

📝

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 things I love about this Pumpkin Chili Recipe with Ground Beef and Spices Recipe is how versatile it is—you can easily tweak it based on what you love or what you have in your pantry. Play with the heat, swap proteins, or add your favorite chili extras.

Variation: I’ve made this with ground turkey in place of beef and sausage when I wanted a lighter version. Just bump up the bouillon and spices, and it works beautifully, still packing tons of flavor.

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

Step 1: Brown the Meat with a Good Sizzle

Start by heating olive oil in a large Dutch oven over medium-high heat. Add your hot Italian sausage and ground beef, breaking it up with a spoon so it browns evenly without clumping. I like to let the meat get a nice sear before moving it around too much—that way you get that caramelized flavor that makes all the difference. Once browned and cooked through, scoop it out with a slotted spoon onto paper towels to drain excess fat.

Step 2: Get Those Veggies Soft and Sweet

In the same pot (don’t worry about any leftover fat—that’s flavor gold), toss in the onion, sweet potato chunks, and bell peppers. Stir those around over medium-high heat for about 8–10 minutes until everything softens and starts smelling amazing. This is when your kitchen starts to smell like fall heaven. While the veggies soften, go ahead and measure out those beautiful warming spices.

Step 3: Spice It Up

Now stir in the minced garlic and all your spices—chili powder, cumin, chipotle chili powder, smoked paprika, coriander, cinnamon, ginger, and salt. Cook that mixture just for a minute to toast the spices lightly—this wakes up their aroma and flavor in the dish.

Step 4: Layer in the Chili Goodness

Add back in the cooked meat, then pour in the fire-roasted tomatoes, kidney beans, black beans, pumpkin puree, tomato sauce, diced green chiles, beef broth, bouillon, and bay leaves. It’ll look thick and maybe a little intimidating, but don’t freak out! Cover, bring to a boil, then reduce heat to medium-low. Let it simmer, stirring every once in a while, for about 30 minutes until those sweet potatoes are tender and all the flavors have melded together like they’ve been best friends forever.

Step 5: Season and Adjust to Your Taste

This step is your moment to shine. Taste your chili and add salt or more chipotle powder little by little until it feels just right—this kick of smoky heat is what makes the chili come alive. If the chili feels too thick for you, stir in a splash more beef broth until you get the consistency you love.

Top Tip

Over the years, I’ve learned a few key things that help make this Pumpkin Chili Recipe with Ground Beef and Spices Recipe shine every time. These tips saved me from some beginner chili mistakes and helped me find the perfect balance of flavors.

Don’t Rush the Simmer: Letting the chili simmer with the lid on for at least 30 minutes lets the flavors marry beautifully and tenderizes the sweet potatoes perfectly.
Adjust Heat Gradually: Start with less chipotle powder than you think you need—you can always add more but can’t take it out once it’s in!
Cook the Meat Separately: Browning the meat first and removing it keeps your veggies from stewing in fat and helps build flavor layers.
Season at the End: Early seasoning can get lost; taste and adjust salt and spice at the end for the best balance.

How to Serve Pumpkin Chili Recipe with Ground Beef and Spices Recipe

Garnishes

I’m a simple gal, so I usually top my chili with sharp cheddar cheese for melty richness, a dollop of tangy sour cream to cool down the spice, and some snipped green onions for a fresh bite. Sometimes I sprinkle roasted pumpkin seeds on top—they add the perfect crunch and bring out that lovely pumpkin flavor even more. Avocado chunks are a creamy dream too if you want to get fancy!

Side Dishes

Give this chili a sidekick like warm, crusty cornbread or tortilla chips for scooping. I also love serving it with a simple green salad to brighten things up and add a little crunch contrast.

Creative Ways to Present

For a cozy dinner party, I once served this chili in mini pumpkin bowls—carving out small sugar pumpkins makes the presentation so charming and festive. Another time, I layered it over baked sweet potatoes for a fun twist that’s both filling and beautiful on the plate.

Make Ahead and Storage

Storing Leftovers

I usually store leftover pumpkin chili in airtight containers in the fridge. It keeps beautifully for up to five days, which means you have several quick dinners waiting for you. Leftovers often taste better because the spices have had even more time to develop.

Freezing

This chili freezes exceptionally well. I portion it out into freezer-safe containers or zip-top bags and freeze for up to three months. When you’re ready, thaw overnight in the fridge and reheat gently on the stove with a splash of broth to revive that creamy texture.

Reheating

When reheating, I gently warm the chili on medium heat, stirring frequently. If it’s become too thick, a little extra broth or water brings it back to a perfect spoonable consistency. Don’t forget to taste and adjust seasoning after reheating—it often needs a little boost to recapture that fresh-made magic.

Frequently Asked Questions:

Can I make this Pumpkin Chili Recipe with ground turkey instead of beef?

Absolutely! Substituting ground turkey for the beef and sausage lightens the chili. Just increase the beef bouillon slightly and add a bit more heat to compensate for the milder flavor. I’ve done this many times, and it’s just as delicious.

Is this Pumpkin Chili Recipe vegetarian-friendly?

Yes! To make it vegetarian, swap the meat for extra beans, lentils, or vegetarian crumbles and use vegetable broth instead of beef broth. Don’t forget to omit the beef bouillon and adjust spices and salt to taste for a rich and satisfying meal.

How spicy is the chili, and can I adjust the heat level?

The spice level is moderate as written, mainly from chipotle chili powder and hot Italian sausage. If you prefer it milder, reduce the chipotle powder or use mild sausage. If you’re a heat lover like me, add extra chipotle chili powder or cayenne pepper to kick it up.

Can I prepare this Pumpkin Chili Recipe in a slow cooker?

Definitely. Follow the initial steps to brown the meat and sauté the vegetables, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Season at the end before serving. It’s a great option for busy days!

Final Thoughts

This Pumpkin Chili Recipe with Ground Beef and Spices Recipe is one of those dishes I keep coming back to because it’s cozy, satisfying, and surprisingly full of fresh, vibrant flavors. I love sharing it with friends who think pumpkin belongs only in pies—it changes their minds every time! Give it a whirl, adjust the spices to your liking, and enjoy a bowl that feels like a warm, delicious embrace.