There’s something utterly comforting about a hearty bowl of chili, especially when it features cozy fall flavors like pumpkin and warm spices. This Pumpkin Chili Recipe with Ground Meat and Spices Recipe is where bold meets comforting—in the best possible way—and it’s seriously worth pulling out your Dutch oven for.

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 Meat and Spices Recipe
Top Tip
How to Serve Pumpkin Chili Recipe with Ground Meat and Spices Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pumpkin Chili Recipe with Ground Meat and Spices Recipe

Why You'll Love This Recipe

This pumpkin chili recipe has a way of sneaking into your heart with its unexpected twist on a classic. The combination of ground meat and an incredible blend of spices brings out layers of flavor that feel both rich and balanced. Every spoonful reminds me of cozy evenings and good company.

Bold yet Balanced: The pumpkin adds natural sweetness that tames chili’s heat without overshadowing the spices.
Hearty and Nourishing: Ground meat mixed with sweet potatoes and beans makes this chili filling and satisfying.
Spices that Warm You Up: The combination of chili powder, cumin, smoked paprika, and cinnamon gives it a unique, irresistible depth.
Meal Prep Friendly: It freezes beautifully and tastes even better the next day, perfect for busy lives.

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

Every ingredient in this Pumpkin Chili Recipe with Ground Meat and Spices Recipe is chosen not only for flavor but for how it contributes to that cozy, complex profile. Here’s why these staples shine together and a couple of insider shopping tips.

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: A good base fat to brown your meat and sauté veggies—don’t skimp on quality here for best flavor.
Hot Italian sausage: Adds spice and depth; if you want a lighter option, I’ve swapped in ground turkey successfully—see notes below.
Lean ground beef: The hearty backbone that makes this chili feel satisfying and rich.
Onion: Classic chili starter that brings sweetness and umami as it cooks down.
Sweet potato: Adds subtle sweetness and body to balance the heat and spices.
Red and green bell peppers: For texture and a burst of mild freshness throughout.
Garlic cloves: Essential aromatic that amps up flavor without overpowering.
Chili powders and spices (chili powder, cumin, chipotle, smoked paprika, coriander, cinnamon, ginger): This spice mix creates that signature cozy warmth and the unique twist pumpkin chili needs.
Fire-roasted tomatoes: They give a smoky depth that canned tomatoes just can’t match.
Kidney and black beans: Adds protein, texture, and substance.
Pumpkin puree: This is the star surprise—bringing earthiness and smooth creaminess without being overly sweet.
Tomato sauce: Helps bring all the ingredients together with a rich base.
Mild diced green chiles: For a subtle kick and texture.
Beef broth and bouillon: Adds savory depth; if you go turkey or vegetarian, switch to veggie broth and adjust seasonings.
Bay leaves: To gently infuse a herbaceous undertone during simmering.

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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

I love tweaking this Pumpkin Chili Recipe with Ground Meat and Spices Recipe depending on my mood or what’s in the fridge. It’s a recipe that invites you to play around and still end up with something totally delicious.

Variation: When I want something lighter, I swap the beef and sausage for ground turkey, bump up the beef bouillon for that umami kick, and sometimes add a jalapeño for heat. It still has that rich, cozy feeling but with fewer calories.
Vegetarian option: I’ve also used vegetarian crumbles and added extra beans with veggie broth—just up the spices and heat, and it transforms wonderfully.
Smaller batch: This recipe makes a lot (which is great for leftovers!), but you can easily halve it to suit your household size.
Spice control: The chipotle chili powder can be adjusted—as someone who likes it smoky and spicy, I usually add the full amount, but start small if you’re unsure.

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

Step 1: Brown the Meat with Love

Heat olive oil in a large Dutch oven over medium-high heat. Add the hot Italian sausage and lean ground beef, breaking it up with your spoon as it cooks. Patience here is key—you want a nice browned crust without overcooking. Once fully cooked through, use a slotted spoon to transfer the meat to a paper towel-lined plate to drain excess fat. This step builds the flavor foundation so don’t rush it!

Step 2: Sauté the Veggies & Build That Aromatic Base

In that same pot, toss in the chopped onion, sweet potato chunks, and both bell peppers. Cook them over medium-high heat, stirring now and then, until tender and slightly caramelized. This usually takes about 8-10 minutes. While they’re softening, I like to measure out my spices—you’ll add these next.

Step 3: Add Garlic and Spices, Then Stir Everything Together

Once the veggies are softened, stir in the minced garlic and all the spices—from chili powders through ground ginger. Cook just about a minute until fragrant. This roasting of spices really makes a huge difference—a little patience here unlocks so much flavor.

Step 4: Combine the Rest and Simmer Away

Time to add the fire-roasted tomatoes, kidney beans, black beans, pumpkin puree, tomato sauce, mild green chiles, beef broth, beef bouillon, and bay leaves. When you first stir everything together, the chili will look really thick—don’t worry, it thins out beautifully while it simmers. Cover, bring it to a boil, then lower heat and let it simmer gently for about 30 minutes, stirring occasionally. This is when all the flavors become best friends.

Step 5: Season and Adjust Before Serving

After simmering, taste your chili and adjust salt and chipotle chili powder to your liking—this is what makes the flavors pop. If it feels too thick, I stir in a bit more beef broth until it’s just right. Serve hot with your favorite toppings, and enjoy!

Top Tip

From my years of making this chili, I’ve learned a few tricks that keep this recipe turning out perfectly every time—whether you’re a seasoned chili fan or trying it for the first time.

Patience with Browning: Take your time browning the meat and sautéing the veggies well—it’s the secret behind rich, deep flavor.
Spices First, Always: Toasting the spices with the garlic releases their essential oils and amps up that warm, smoky aroma.
Wait to Thin: Don’t add extra broth until after simmering; the chili thickens as the ingredients cook down and then loosens up again as it absorbs liquid.
Let It Rest: Chili almost always tastes better the next day because the flavors have had time to meld—if you can, make it a day ahead and refrigerate overnight.

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

Garnishes

I’m a sucker for toppings that add freshness and crunch to the creamy, spicy chili. My go-to garnishes include sharp shredded cheddar cheese, a dollop of sour cream to cool down the heat, sliced green onions, fresh cilantro, and my favorite—roasted pumpkin seeds for that irresistible crunch. Sometimes I throw avocado slices on top too, for a buttery finish.

Side Dishes

This chili pairs beautifully with simple sides like cornbread or warm tortilla chips. On cooler evenings, I love serving it with a side of steamed green beans or a fresh green salad to balance the richness. And for a fun twist, I sometimes use Fritos to scoop up the chili—it’s pure comfort food magic.

Creative Ways to Present

One memorable time, I served this pumpkin chili at a fall potluck in mini bread bowls—everyone raved about the presentation and the flavors. I’ve also layered it over baked sweet potatoes for a cozy, complete meal. It’s a versatile recipe that shines whether served family-style in a big pot or plated individually with beautiful garnishes.

Make Ahead and Storage

Storing Leftovers

I always store leftover pumpkin chili in airtight containers in the fridge. It keeps well for up to five days, making it perfect for quick lunches or easy dinners during the week. Just give it a good stir before reheating since the pumpkin can settle at the bottom.

Freezing

This chili freezes beautifully—I portion it into meal-sized containers or freezer bags. When frozen correctly, the flavors and texture stay intact for up to three months. It’s a lifesaver when you want a hearty, homemade meal in minutes.

Reheating

When reheating, I prefer stovetop gently warmed stirring frequently so the chili heats evenly without sticking or burning. If it feels too thick, I add a splash of broth to loosen it up. Microwave works too, just cover loosely and stir halfway through to keep the texture spot on.

Frequently Asked Questions:

Can I make this Pumpkin Chili Recipe with Ground Meat and Spices Recipe vegetarian?

Absolutely! Swap the ground meat with vegetarian meat crumbles, extra beans like chickpeas, cooked lentils, or tofu. Use vegetable broth instead of beef broth and omit beef bouillon. Make sure to adjust the seasoning and maybe add extra chili powder or chipotle for heat.

What type of pumpkin should I use for this chili?

Use 100% pure pumpkin puree from a can for the best consistency and flavor. Avoid pumpkin pie filling that contains spices and sweeteners, as it will alter the taste of your chili.

Can I use ground turkey in place of beef and sausage?

Yes! Ground turkey is a great alternative. Increase the beef bouillon to 1 ½ tablespoons and add salt to taste, since turkey is leaner and less flavorful on its own. You might also want to add a bit more heat to compensate for not using hot Italian sausage.

How long can I store leftover pumpkin chili?

Store leftover chili in an airtight container in the refrigerator for up to five days. For longer storage, freeze it in airtight containers or freezer bags for up to three months. Always reheat thoroughly before serving.

Final Thoughts

This Pumpkin Chili Recipe with Ground Meat and Spices Recipe is one that has truly become a staple in my kitchen during cooler months. It’s got that perfect balance of warmth, heartiness, and a hint of sweetness that’s just so comforting. I can’t recommend it enough — whether you’re feeding family, prepping for a week of meals, or bringing something special to a gathering, this chili never disappoints. Give it a try and I bet you’ll find yourself coming back to it again and again.