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Rachael's Spicy Meat, Bean and Pumpkin Spice Chili

Rachael's Spicy Meat, Bean and Pumpkin Spice Chili


For the Chili

  • 2 tablespoons olive or vegetable oil

  • 1 pound ground beef or ground turkey

  • Kosher salt and pepper

  • 1 tablespoon ground cumin, a scant palmful

  • 1 teaspoon pumpkin pie spice, 1/3 palmful

  • 2 round tablespoons chili powder, such as Gebhardt’s, or chipotle in adobo puree

  • ½ pound spicy breakfast sausage, such as Oscar’s Smokehouse, or other spicy sausage, such as Mexican chorizo

  • 1 onion, chopped

  • 1 apple, peeled and chopped

  • 2 cloves garlic, chopped

  • 1 jalapeno pepper, seeded and chopped

  • 1 tablespoon light brown sugar or honey

  • One 28-ounce can fire-roasted diced or crushed tomatoes

  • 1 cup pumpkin puree or butternut squash puree

  • One 15-ounce can can black beans, drained

  • 2 cups beef or chicken stock

For the Toppings

  • Diced avocado with lime

  • Crushed chips

  • Shredded Pepper Jack or smoked cheddar cheese

  • Cilantro

  • Scallions

  • Pickled jalapeno peppers

  • Toasted pepitas or spiced pumpkin seeds


Heat oil in a Dutch oven over medium-high heat, 2 turns of the pan. Add beef or turkey and brown and crumble, then season with salt, pepper, cumin, pumpkin spice, and chili powder or paste. Add sausage and crumble, combining it with beef or turkey. Add onion, apple, garlic, and jalapeno and soften. Add light brown sugar or honey, tomatoes, pumpkin, beans and stock, then simmer to thicken and until ready to serve with toppings of choice.