Hearty Pumpkin Chili: A Cozy Fall Recipe
Fall is in the air, and that means it’s time to get cozy with a hearty bowl of chili. This Pumpkin Chili combines the comforting flavors of beef, chicken maple sausage, and a warm blend of spices, with a subtle hint of sweetness from pumpkin purée and maple syrup. It’s the perfect meal to keep simmering on the stove all day, filling your home with incredible aromas and giving you something to look forward to when the chill sets in.
My husband and I both loved this! The pumpkin added a surprisingly delicious sweetness. This may be the best chili I’ve made yet!
It’s Chili Season!
Time to cozy up with a steaming bowl of hearty goodness! Whether you prefer it classic or with a spicy twist, chili is the ultimate comfort or entertaining food.
Plus, this recipe is versatile, making it easy to prepare ahead or even tweak the recipe for your preferences!
Key Ingredient Notes: Pumpkin
Pumpkin Purée:
Pumpkin is the star of this chili, adding a creamy, rich texture without overpowering the other flavors. It blends seamlessly into the dish, offering a hint of sweetness and earthiness that balances out the spices. Plus, it makes the chili thicker and heartier, perfect for those cozy fall nights.
Did you know?
Pumpkin is a nutritional powerhouse! It’s loaded with vitamins A and C, which support immune health and help keep your skin glowing. It’s also packed with fiber, which helps keep you full and satisfied. So, not only does it enhance the flavor and texture of this chili, but it also gives you a healthy boost with every bite!
Ingredients
- 1 tbsp oil
- 6 cloves garlic, minced
- 1 onion, diced
- 1 lb ground beef
- 6 small links (9 oz) chicken maple sausage, sliced
- 1 orange bell pepper, diced
- 1 jalapeno, seeded and diced
- 1 ½ tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp cinnamon
- ½ tsp dried oregano
- 2 tsp salt
- 2 tbsp maple syrup
- 1 (15 oz) can pumpkin purée
- 1 cup beef broth
- 2 (15 oz) cans tomato sauce
- 1 (15.5 oz) can cannellini beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
Garnish Options
- Shredded cheddar cheese
- Lime wedges
- Sour cream or Greek yogurt
- Tortilla chips or Fritos
- Diced green onions
Cooking Instructions
- Start with the basics
Heat 1 tablespoon of oil in a large pot over medium heat. Add the minced garlic and diced onion, cooking until fragrant and the onions become translucent, about 3-4 minutes.
- Add the spices
Stir in the chili powder, cumin, smoked paprika, cinnamon, oregano, and salt. Let the spices cook for about a minute to release their flavors. - Cook the meat
Next, add the ground beef to the pot, breaking it up with a spoon as it browns. Once the beef is mostly cooked through, toss in the sliced chicken maple sausage and cook for an additional 4-5 minutes until lightly browned.
- Add the veggies and liquids
Stir in the diced orange bell pepper and jalapeno, cooking for a couple more minutes until they start to soften. Then, add the pumpkin purée, tomato sauce, beef broth, and maple syrup. Mix everything together until it’s well combined. - Add the beans
Gently fold in the cannellini and black beans. Bring the mixture to a simmer, then reduce the heat to low. - Let it simmer
Cover the pot and let the chili simmer for at least 4 hours, or even all day if you want to make it ahead. The longer it cooks, the richer the flavors will become. - Serve and enjoy
When you’re ready to serve, give it a good stir and taste for seasoning adjustments. Serve your Pumpkin Chili with your favorite toppings—think fresh cilantro, avocado slices, or even a dollop of dairy-free sour cream!
Is Pumpkin Chili Spicy?
As for the spice level, it really depends on the chili powder you use. Most store-bought chili powders tend to be pretty mild, but brands can vary. If you’re sensitive to heat, just double-check that your chili powder is on the mild side. I usually go with McCormick—it’s a good, mellow option. But if you’re like me and you like a little kick, you can always add a diced jalapeño when you’re sautéing the onion and garlic, or throw in some chipotle powder for a smoky heat.
Recipe Variations
Sweet Potato & Corn Pumpkin Chili
For an extra touch of sweetness and texture, try adding diced sweet potatoes and corn to your pumpkin chili. The sweet potatoes bring a hearty, satisfying bite, while the corn adds a subtle pop of sweetness. Simply dice 1 large sweet potato and add it to the chili when you’re cooking the beef and sausage. Then, stir in 1 cup of corn kernels (fresh or frozen) during the last 30 minutes of simmering. It adds a delightful twist that complements the pumpkin perfectly!
Chipotle Pumpkin Chili
If you love smoky, bold flavors, try adding chipotle peppers in adobo sauce. The chipotles will give the chili a deeper heat and a rich, smoky undertone that pairs beautifully with the pumpkin. Just chop up 1-2 chipotle peppers (depending on your heat preference) and stir them in when adding the tomato sauce and broth. You can also drizzle a little of the adobo sauce into the chili for an extra kick of smokiness. It’s a great way to spice things up and take the flavor to the next level!
Make it Vegetarian or Vegan
Want to go meatless? Easy peasy! Swap the beef for another can of beans, some lentils, or even crumbled tempeh. You could also use your favorite plant-based ground meat alternative. The main flavors here come from the spices, tomatoes, and veggies, so losing the meat doesn’t change much. You’ll still have a delicious, hearty bowl of chili.
Switch Up the Meat
If you want to experiment with other meats, go for it! Ground turkey is a great option if you want something lighter. And honestly, I think some smoky Mexican chorizo would be an amazing twist. The bold spices in the chorizo would pair perfectly with the pumpkin and take this chili to the next level.
Try this next…
White Chicken Chili
Creamy, flavorful, and dairy-free
White chicken chili made with coconut milk, white beans, green chiles, and tender chicken. Perfect for meal prep, tailgates and cozy weeknight dinners! Versatile cooking, use the stove or a crock pot!
Prep Tips:
- Pre-chop your ingredients: If you’re short on time or just like things organized (guilty!), go ahead and chop your garlic, onion, bell pepper, and jalapeño ahead of time. You can store them in airtight containers in the fridge, making it super easy to toss everything into the pot when you’re ready to cook.
- Use pre-cooked sausage: For an even quicker meal, you can use pre-cooked chicken maple sausage. That way, you only need to slice and heat it up with the rest of the ingredients.
- Rinse the beans: Make sure you drain and rinse the canned beans before adding them to your chili. This helps reduce some of the sodium and makes the beans less starchy, giving the chili a cleaner, richer texture.
- Spice level adjustments: If you’re cooking for a crowd or kids, you can easily adjust the spice level. I suggest keeping the jalapeño seeds and ribs out for a milder chili, or omitting the jalapeño altogether and letting people add hot sauce to their bowls.
Storage Tips:
Reheating: When reheating, add a splash of beef broth or water to the chili if it has thickened too much in the fridge or freezer. This helps bring it back to that perfect consistency!e ready to cook, thaw the bag in the fridge and then toss everything into a pot or slow cooker. Easy and convenient!
Fridge: Store any leftover chili in an airtight container in the refrigerator. It’ll stay fresh for up to 4-5 days. And fun fact: chili often tastes better the next day as the flavors meld together overnight!
Freezer: Pumpkin chili freezes beautifully. Let it cool completely before transferring it into freezer-safe bags or containers. It’ll keep in the freezer for up to 3 months. When you’re ready to eat, just thaw it in the fridge overnight and reheat it on the stove or microwave.
Portion it out: If you like meal prepping, portion the chili into individual containers before storing. That way, you have easy grab-and-go lunches or dinners ready to heat up throughout the week.
Slow Cooker or Stovetop?
This recipe works either way. If you’re using a slow cooker, just make sure to sauté your veggies and brown your meat first before throwing everything in. But personally, if I have the time, I like to keep things on the stovetop. There’s something comforting about a pot of chili simmering away for a few hours, filling the house with the coziest smells.
Slow Cooker Directions
If you want to make your pumpkin chili in the slow cooker, here’s how to do it for a hands-off, easy meal:
- Sauté the garlic, onion, and spices:
Start by heating the oil in a large skillet over medium heat. Add the minced garlic and diced onion, cooking until softened and fragrant (about 3-4 minutes). Stir in the chili powder, cumin, smoked paprika, cinnamon, oregano, and salt, cooking for another minute to let the spices bloom. - Brown the meat:
Add the ground beef and sliced chicken maple sausage to the skillet, cooking until the beef is browned and the sausage is lightly cooked through. Drain any excess fat if necessary. - Transfer to slow cooker:
Once the garlic, onion, and meat are cooked, transfer them to your slow cooker. Add the diced bell pepper, jalapeño, pumpkin purée, tomato sauce, beef broth, maple syrup, and drained beans. Stir everything together until well combined. - Slow cook:
Cover the slow cooker and cook the chili on low for 6-8 hours or high for 4 hours. The longer it cooks, the richer the flavors will become. Just make sure not to lift the lid too often—it slows down the cooking process! - Serve:
Once the chili has finished cooking, give it a stir and taste for seasoning adjustments. If it has thickened too much, you can add a bit of extra beef broth to reach your desired consistency. Serve it up with your favorite toppings! - Enjoy the ease of slow cooking with this pumpkin chili that develops deep, rich flavors without constant tending. Perfect for busy days or when you want to set it and forget it!
Slow Cooker
Slow Cook or Sous Vide: Slow cooking or precision sous vide for perfectly cooked meats, fish, and veggies.
Travel-Friendly Locking Lid: The cook & carry locking lid prevents spills and leaks during transport.
Custom Cooking: Program cook times and temperatures with the digital display for up to 30 hours.
Easy Cleanup: Removable stoneware and glass lid are dishwasher-safe; stoneware is also oven-safe.
Entertaining Tips:
This chili is a fantastic dish to serve for larger gatherings like potlucks, game days, or tailgates. It’s hearty, easy to transport, and always a crowd-pleaser!
- Potluck & Tailgate-Friendly:
One of the best parts about this recipe is how easy it is to scale up. Whether you’re feeding a few friends or a whole party, you can easily double or triple the ingredients to make a large batch. Plus, the chili stays warm and flavorful over long periods, making it ideal for serving in large groups. - Crockpot Simplicity:
For entertaining, using a crockpot is a great way to keep your chili warm and ready to serve. You can prepare the entire recipe in the slow cooker and let it stay on the “warm” setting during your event. Just be sure to stir occasionally.
Travel Tips:
Transporting hot food can sometimes be tricky, but with the right tools, you can easily bring this chili to any event while keeping it warm and delicious.
- Travel-Friendly Crockpots:
Look for crockpots with a locking lid to avoid spills while transporting. Some models even have handles, making them easier to carry. A few popular choices include:- Crock-Pot Cook & Carry: This model comes with a locking lid and sturdy handles, making it perfect for potlucks or tailgates. Also a tight-sealing lid, perfect for traveling without spills.
- Thermal Travel Bags:
If you don’t have a crockpot with a locking lid or if you do but want a handy carry bag, a thermal travel bag is a game-changer. These insulated carriers are designed to keep your slow cooker warm and upright during transport. - Portable Serving Stations:
For larger gatherings, consider investing in a warming tray or electric buffet server. These allow you to keep multiple dishes warm and are perfect for events where you want to serve your chili alongside other appetizers or sides. - Portable Soup Containers:
If you’re taking the chili to a smaller gathering or just for a family event, you can also use thermal soup containers. These work great for individual servings, keeping the chili hot for hours and making them easy to hand out.
Make It Versatile for Any Event:
Whether you’re serving this chili for a relaxed evening at home or bringing it to a game-day party, it adapts perfectly.
Family Dinners: Serve the chili in individual bowls with your favorite toppings and some crusty bread for dipping.
Casual Potlucks: Serve it straight from the crockpot with tortilla chips, avocado, and cilantro on the side for guests to top.
Tailgates: Ladle the chili into insulated mugs or thermoses to keep individual servings warm while tailgating in cooler weather.
This creamy white chicken chili is one of those recipes that quickly becomes a favorite. It’s comforting, flavorful, and perfect for feeding a crowd—or just for meal prep to get you through the week! The combination of spices and creamy coconut milk creates a dish that’s rich without feeling too heavy. Whether you’re making it ahead, enjoying it fresh, or freezing for later, this chili is the ultimate go-to for any time of year.
Ingredients
- 1 tbsp oil
- 6 cloves garlic minced
- 1 onion diced
- 1 lb ground beef
- 6 small links 9 oz chicken maple sausage, sliced
- 1 orange bell pepper diced
- 1 jalapeno seeded and diced
- 1 ½ tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp cinnamon
- ½ tsp dried oregano
- 2 tsp salt
- 2 tbsp maple syrup
- 1 15 oz can pumpkin purée
- 1 cup beef broth
- 2 15 oz cans tomato sauce
- 1 15.5 oz can cannellini beans, drained and rinsed
- 1 15 oz can black beans, drained and rinsed
Instructions
- 1. Heat 1 tablespoon of oil in a large pot over medium heat. Add the minced garlic and diced onion, cooking until fragrant and the onions become translucent, about 3-4 minutes.
- 2. Stir in the chili powder, cumin, smoked paprika, cinnamon, oregano, and salt. Let the spices cook for about a minute to release their flavors.
- 3. Next, add the ground beef to the pot, breaking it up with a spoon as it browns. Once the beef is mostly cooked through, toss in the sliced chicken maple sausage and cook for an additional 4-5 minutes until lightly browned.
- 4. Stir in the diced orange bell pepper and jalapeno, cooking for a couple more minutes until they start to soften. Then, add the pumpkin purée, tomato sauce, beef broth, and maple syrup. Mix everything together until it’s well combined.
- 5. Gently fold in the cannellini and black beans. Bring the mixture to a simmer, then reduce the heat to low.
- 6. Cover the pot and let the chili simmer for at least 4 hours, or even all day if you want to make it ahead. The longer it cooks, the richer the flavors will become.
- 7. When you’re ready to serve, give it a good stir and taste for seasoning adjustments. Serve your Pumpkin Chili with your favorite toppings—think fresh cilantro, avocado slices, or even a dollop of dairy-free sour cream!
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