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
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):
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.
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.
STEP 3: Add chili ingredients
Stir in all the remaining chili ingredients (you can start with less broth if it doesn’t fit).
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.
STEP 5: Serve
Serve with topping such as cheese, sour cream, avocado and cilantro if desired.
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