Pumpkin Chili Recipe

Fall is officially here, and with it comes the craving for warm, comforting dishes that fill your home with inviting aromas. This pumpkin chili recipe has become a staple in our household, and for good reason. The first time I made it, the rich, savory scent of simmering spices mingled with the subtle sweetness of pumpkin, creating an atmosphere of pure autumnal bliss. My family, usually a tough crowd to please, devoured it. Even my picky eater, who usually shies away from anything remotely “different,” asked for seconds! The combination of hearty ground turkey and chicken sausage, the creamy pumpkin, and the medley of beans and spices creates a chili that’s both satisfying and surprisingly light. It’s become our go-to meal for chilly evenings, football Sundays, and potlucks – basically any occasion that calls for a hearty, crowd-pleasing dish. If you’re looking for a unique twist on classic chili that captures the essence of fall in every spoonful, look no further. This pumpkin chili is it.

Ingredients

• 1.3 lbs Ground Turkey (Extra Lean): Lean ground turkey provides a healthy and flavorful base for the chili. Choosing extra lean turkey helps keep the dish lighter without sacrificing taste. It cooks quickly and absorbs the delicious chili spices beautifully.
• 6 Small Links (9oz) Chicken Maple Sausage: The maple chicken sausage adds a touch of sweetness and smoky depth that elevates this chili beyond the ordinary. The maple flavor complements the pumpkin perfectly, creating a harmonious blend of savory and sweet. You can use pre-cooked sausage to simplify preparation.
• 1 Sweet Onion, Chopped: Sweet onions, like Vidalia or Walla Walla, offer a milder, sweeter flavor than yellow onions. When sautéed, they become wonderfully tender and create a foundational sweetness that balances the spice and richness of the chili.
• 3 Cloves of Garlic, Minced: Garlic is a cornerstone of savory cooking, and it’s essential in chili. Minced garlic adds a pungent and aromatic base note that enhances all the other flavors. Freshly minced garlic is always preferred for the best flavor.
• 1 Yellow Bell Pepper, Diced: Yellow bell peppers bring a mild sweetness and a vibrant color to the chili. They soften beautifully during cooking and contribute a subtle fruity note.
• 1 Orange Bell Pepper, Diced: Orange bell peppers are similar to yellow peppers but often have a slightly sweeter and fruitier flavor. Using both yellow and orange peppers adds visual appeal and a depth of flavor complexity.
• 1 15.5oz Can Cannellini Beans, Drained and Rinsed: Cannellini beans, also known as white kidney beans, are creamy and mild in flavor. They add a wonderful texture and heartiness to the chili. Rinsing them removes excess starch and sodium.
• 1 15.5oz Can Red Kidney Beans: Red kidney beans are classic chili beans, known for their firm texture and slightly nutty flavor. They provide a robust and satisfying element to the dish and contribute to the chili’s vibrant color.
• 1 29oz Can Pumpkin Purée: The star ingredient! Pumpkin purée is what sets this chili apart. It adds a creamy texture, a subtle sweetness, and a distinct autumnal flavor. Make sure to use pumpkin purée, not pumpkin pie filling, which contains added sugar and spices.
• 1 28oz Can Diced Tomatoes: Diced tomatoes form the liquid base of the chili and provide acidity and a classic tomato flavor. You can use fire-roasted diced tomatoes for a smoky depth or diced tomatoes with added herbs for extra flavor complexity.
• 1 12 fl. Oz. Bottle Pumpkin Beer: Pumpkin beer adds another layer of pumpkin flavor and a subtle malty sweetness that enhances the overall taste profile. The beer also helps to tenderize the meat during simmering. Choose a pumpkin beer that you enjoy drinking, as its flavor will contribute to the chili. If you prefer to avoid alcohol, you can substitute with additional chicken broth or vegetable broth.
• 1/2 cup Chicken Broth: Chicken broth adds moisture and depth of flavor to the chili. Low-sodium chicken broth is recommended to control the salt level. Vegetable broth can be used as a vegetarian alternative.
• 2 Tbsp Chili Powder: Chili powder is the heart and soul of chili, providing warmth, depth, and complexity. Adjust the amount to your spice preference. For a milder chili, start with 1.5 tablespoons and taste as you go. For a spicier chili, use up to 3 tablespoons or consider adding a pinch of chipotle powder.
• 1 tsp Oregano: Dried oregano adds a slightly peppery and earthy note that complements the chili spices and the pumpkin. It provides a subtle herbaceous background flavor.
• 1 tsp Cumin: Cumin is a warm and earthy spice that is essential in chili. It adds a smoky, slightly bitter note that balances the sweetness of the pumpkin and the other spices.
• 2 tsp Brown Sugar: Brown sugar adds a touch of molasses-like sweetness that enhances the savory flavors and balances the spice. It also helps to caramelize and deepen the overall flavor of the chili.
• 1/2 tsp Cayenne Pepper (Optional): Cayenne pepper provides a kick of heat. It’s optional for those who prefer a milder chili but highly recommended for those who like a bit of spice. Start with 1/4 teaspoon and adjust to your preference.
• 4 Tbsp Olive Oil: Olive oil is used for sautéing the vegetables and browning the meat. It adds a subtle fruity flavor and helps to prevent sticking. Extra virgin olive oil is preferred for its flavor and health benefits.
• Sea Salt and Pepper to Taste: Sea salt and freshly ground black pepper are essential seasonings for any dish. Season generously at each stage of cooking to build layers of flavor.

To Garnish (Optional but Recommended):

• Sour Cream: A dollop of sour cream adds coolness and creaminess that contrasts beautifully with the warm, spicy chili. It also adds a tangy counterpoint to the sweetness of the pumpkin and maple sausage.
• Grated Cheddar Cheese: Sharp cheddar cheese adds a salty, savory, and slightly sharp bite that complements the chili perfectly. The melting cheese creates a comforting and gooey texture.
• Green Onions, Sliced: Sliced green onions add a fresh, mild oniony flavor and a pop of color as a garnish. They provide a light and crisp counterpoint to the rich chili.

Instructions

1. Prepare the Sausage: Begin by preparing the chicken maple sausage. If using sausage links, thinly slice them into rounds. Alternatively, if you can remove the sausage from its casing, do so and crumble the sausage meat. Set the prepared sausage aside with the ground turkey, ready to be cooked. This pre-preparation step ensures a smoother cooking process.
2. Sauté Aromatics and Vegetables: In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the minced garlic and chopped sweet onion. Sauté for about 3-5 minutes, or until the onion becomes translucent and fragrant, stirring occasionally to prevent burning. Adding garlic and onion first and sautéing them allows their flavors to bloom and create a flavorful base for the chili.
3. Add Bell Peppers: Add the diced yellow and orange bell peppers to the pot with the sautéed onions and garlic. Continue to sauté for another 5 minutes, or until the bell peppers begin to soften slightly, stirring occasionally. Sautéing the bell peppers softens them and brings out their natural sweetness, contributing to the overall depth of flavor in the chili. Once the vegetables are softened, remove them from the pot and reserve in a separate bowl. This prevents them from overcooking while you brown the meat.
4. Brown the Meat: Return the pot to medium-high heat and add the remaining 2 tablespoons of olive oil. Add the ground turkey and the prepared chicken maple sausage to the pot. Brown the meat, breaking it up with a spoon or spatula as it cooks. This should take approximately 8-10 minutes. Browning the meat is crucial for developing rich, savory flavors. Season the meat generously with sea salt and black pepper while it browns. Taste and adjust seasoning as needed to ensure a well-seasoned base for the chili.
5. Combine Ingredients and Simmer: Once the meat is fully browned and cooked through, return the reserved sautéed vegetables (onions, garlic, and bell peppers) to the pot with the meat. Stir to combine everything. Now, add the diced tomatoes (undrained), pumpkin purée, cannellini beans (drained and rinsed), red kidney beans (drained and rinsed), chili powder, oregano, cumin, brown sugar, and cayenne pepper (if using). Pour in the pumpkin beer and chicken broth. Stir well to ensure all ingredients are thoroughly combined and the spices are evenly distributed.
6. Simmer Slowly: Reduce the heat to low, cover the pot, and let the chili simmer gently for 1.5 to 2 hours. Stir occasionally, about every 20-30 minutes, to prevent sticking and ensure even cooking. Simmering allows all the flavors to meld together beautifully, creating a richer and more complex chili. The longer it simmers, the more flavorful it becomes. If the chili becomes too thick during simmering, you can add a little more chicken broth to reach your desired consistency.
7. Taste and Adjust Seasoning: After simmering for at least 1.5 hours, taste the chili and adjust the seasoning as needed. You may want to add more sea salt, black pepper, chili powder, or cayenne pepper to reach your desired flavor profile. This is the time to fine-tune the taste to your liking.
8. Serve and Garnish: Once the chili has simmered for the desired time and the flavors have fully developed, it’s ready to serve. Ladle the pumpkin chili into bowls. Garnish each serving with a dollop of sour cream, a sprinkle of grated cheddar cheese, and some sliced green onions, if desired. These garnishes add texture, flavor, and visual appeal to the chili.

Nutrition Facts (Estimated)

• Servings: Approximately 10 servings
• Calories Per Serving (Estimated): 350-400 calories (This is an estimate and can vary based on specific ingredients and serving size. For a more precise calculation, use a nutrition calculator with the exact brands and quantities of ingredients used.)
  • Please note that this is an estimated calorie range. The actual nutritional content can vary based on the specific brands of ingredients used, the fat content of the ground turkey and sausage, and serving sizes. For more precise nutritional information, it’s recommended to use a nutrition calculator app or website and input the exact ingredients you used.

Preparation Time

• Prep Time: 20 minutes

Cook Time

• Cook Time: 2 hours

Total Time

• Total Time: 2 hours 20 minutes

How to Serve

This versatile pumpkin chili can be served in numerous delicious ways. Here are a few ideas to elevate your chili experience:

• Classic Bowl: The most straightforward and satisfying way to enjoy pumpkin chili is in a bowl, generously garnished.
  • Toppings: Offer a variety of toppings for guests to customize their bowls. Beyond sour cream, cheddar cheese, and green onions, consider:
    • Avocado or Guacamole: Adds creaminess and healthy fats.
    • Tortilla Chips or Strips: Provides a crunchy texture.
    • Cilantro: Fresh and bright, adds a herbaceous note.
    • Lime wedges: A squeeze of lime brightens the flavors.
    • Hot Sauce: For those who like extra heat.
    • Crumbled Bacon or Cooked Sausage: For extra meat lovers.
• Chili Cheese Dogs or Brats: Spoon warm pumpkin chili over hot dogs or bratwurst in buns for a hearty and flavorful meal.
• Chili Baked Potatoes or Sweet Potatoes: Top baked potatoes or sweet potatoes with a generous ladle of pumpkin chili for a satisfying and comforting loaded potato dish.
• Chili Nachos: Spread tortilla chips on a baking sheet, top with pumpkin chili, shredded cheese, and your favorite nacho toppings. Bake until cheese is melted and bubbly for a crowd-pleasing appetizer or meal.
• Chili Mac and Cheese: Stir pumpkin chili into cooked macaroni and cheese for a creamy, cheesy, and chili-infused comfort food mashup.
• With Cornbread or Biscuits: Serve alongside warm cornbread, biscuits, or crusty bread for dipping and soaking up the delicious chili.

Additional Tips for Perfect Pumpkin Chili

1. Make it Ahead: Pumpkin chili is a fantastic make-ahead dish. In fact, the flavors often deepen and improve after a day or two in the refrigerator. Prepare the chili a day ahead of time and simply reheat it gently on the stovetop before serving. This is perfect for busy weeknights or when you’re entertaining.
2. Spice Level Adjustment: Control the spice level to suit your preference. If you’re sensitive to heat, start with a smaller amount of chili powder and omit the cayenne pepper altogether. You can always add more chili powder or a pinch of cayenne pepper at the end if you want to increase the spice. Conversely, if you love spicy chili, feel free to add more cayenne pepper, a pinch of chipotle powder, or even some diced jalapeños.
3. Vegetarian or Vegan Option: To make this chili vegetarian or vegan, simply omit the ground turkey and chicken sausage. Increase the amount of beans or add other vegetables like diced carrots, celery, or mushrooms for extra heartiness. Use vegetable broth instead of chicken broth and ensure your pumpkin beer is vegan-friendly.
4. Thickening the Chili: If you prefer a thicker chili, you can simmer it uncovered for the last 30 minutes to allow some of the liquid to evaporate. Alternatively, you can mash about a half cup of the cooked beans against the side of the pot and stir them back into the chili to add thickness. A cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) can also be stirred in during the last 15 minutes of simmering to thicken the chili.
5. Freezing for Later: Pumpkin chili freezes beautifully, making it a great option for meal prepping or stocking your freezer for future meals. Allow the chili to cool completely, then transfer it to freezer-safe containers or zip-top freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator or gently reheat from frozen on the stovetop or in the microwave.

Frequently Asked Questions (FAQ) – Pumpkin Chili

• Q: Can I substitute the pumpkin beer?
  • A: Yes, if you don’t have pumpkin beer or prefer not to use alcohol, you can substitute it with additional chicken broth or vegetable broth. You could also add a tablespoon of apple cider or apple juice for a touch of sweetness and autumnal flavor. Keep in mind that pumpkin beer does contribute a unique flavor profile, so the chili’s taste may be slightly different without it.
• Q: Can I use a different type of sausage?
  • A: Absolutely! While chicken maple sausage is recommended for its flavor profile, you can use other types of sausage. Italian sausage (sweet or mild), chorizo, or even smoked sausage would all work well. Consider the flavor profile of the sausage you choose and how it will complement the pumpkin and spices. For example, chorizo will add a spicier and smokier element, while sweet Italian sausage will add a more savory and herby flavor.
• Q: Can I make this chili in a slow cooker?
  • A: Yes, this pumpkin chili is very easily adapted for a slow cooker. Brown the ground turkey and sausage on the stovetop as instructed in step 4. Then, transfer the browned meat and all other ingredients (including the sautéed vegetables) to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Slow cooking will result in very tender meat and deeply melded flavors.
• Q: Can I use fresh pumpkin instead of canned pumpkin purée?
  • A: While canned pumpkin purée is convenient and works wonderfully in this recipe, you can use fresh pumpkin purée if you prefer. To make fresh pumpkin purée, roast pumpkin wedges until tender, then scoop out the flesh and purée it in a food processor or blender until smooth. Make sure to use pie pumpkins (also called sugar pumpkins), not larger carving pumpkins, as they have a sweeter and less watery flesh.
• Q: Can I double or triple this recipe?
  • A: Yes, this recipe is easily scalable. You can double or triple all the ingredients proportionally to make a larger batch for a crowd or for meal prepping. Just ensure you use a pot large enough to accommodate the increased volume of ingredients. Cooking time may need to be slightly increased for larger batches to ensure the chili is heated through and the flavors have melded properly.

Pumpkin Chili Recipe

---

• Author: Dianna

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

• 1.3 lbs Ground Turkey (Extra Lean): Lean ground turkey provides a healthy and flavorful base for the chili. Choosing extra lean turkey helps keep the dish lighter without sacrificing taste. It cooks quickly and absorbs the delicious chili spices beautifully.
• 6 Small Links (9oz) Chicken Maple Sausage: The maple chicken sausage adds a touch of sweetness and smoky depth that elevates this chili beyond the ordinary. The maple flavor complements the pumpkin perfectly, creating a harmonious blend of savory and sweet. You can use pre-cooked sausage to simplify preparation.
• 1 Sweet Onion, Chopped: Sweet onions, like Vidalia or Walla Walla, offer a milder, sweeter flavor than yellow onions. When sautéed, they become wonderfully tender and create a foundational sweetness that balances the spice and richness of the chili.
• 3 Cloves of Garlic, Minced: Garlic is a cornerstone of savory cooking, and it’s essential in chili. Minced garlic adds a pungent and aromatic base note that enhances all the other flavors. Freshly minced garlic is always preferred for the best flavor.
• 1 Yellow Bell Pepper, Diced: Yellow bell peppers bring a mild sweetness and a vibrant color to the chili. They soften beautifully during cooking and contribute a subtle fruity note.
• 1 Orange Bell Pepper, Diced: Orange bell peppers are similar to yellow peppers but often have a slightly sweeter and fruitier flavor. Using both yellow and orange peppers adds visual appeal and a depth of flavor complexity.
• 1 15.5oz Can Cannellini Beans, Drained and Rinsed: Cannellini beans, also known as white kidney beans, are creamy and mild in flavor. They add a wonderful texture and heartiness to the chili. Rinsing them removes excess starch and sodium.
• 1 15.5oz Can Red Kidney Beans: Red kidney beans are classic chili beans, known for their firm texture and slightly nutty flavor. They provide a robust and satisfying element to the dish and contribute to the chili’s vibrant color.
• 1 29oz Can Pumpkin Purée: The star ingredient! Pumpkin purée is what sets this chili apart. It adds a creamy texture, a subtle sweetness, and a distinct autumnal flavor. Make sure to use pumpkin purée, not pumpkin pie filling, which contains added sugar and spices.
• 1 28oz Can Diced Tomatoes: Diced tomatoes form the liquid base of the chili and provide acidity and a classic tomato flavor. You can use fire-roasted diced tomatoes for a smoky depth or diced tomatoes with added herbs for extra flavor complexity.
• 1 12 fl. Oz. Bottle Pumpkin Beer: Pumpkin beer adds another layer of pumpkin flavor and a subtle malty sweetness that enhances the overall taste profile. The beer also helps to tenderize the meat during simmering. Choose a pumpkin beer that you enjoy drinking, as its flavor will contribute to the chili. If you prefer to avoid alcohol, you can substitute with additional chicken broth or vegetable broth.
• 1/2 cup Chicken Broth: Chicken broth adds moisture and depth of flavor to the chili. Low-sodium chicken broth is recommended to control the salt level. Vegetable broth can be used as a vegetarian alternative.
• 2 Tbsp Chili Powder: Chili powder is the heart and soul of chili, providing warmth, depth, and complexity. Adjust the amount to your spice preference. For a milder chili, start with 1.5 tablespoons and taste as you go. For a spicier chili, use up to 3 tablespoons or consider adding a pinch of chipotle powder.
• 1 tsp Oregano: Dried oregano adds a slightly peppery and earthy note that complements the chili spices and the pumpkin. It provides a subtle herbaceous background flavor.
• 1 tsp Cumin: Cumin is a warm and earthy spice that is essential in chili. It adds a smoky, slightly bitter note that balances the sweetness of the pumpkin and the other spices.
• 2 tsp Brown Sugar: Brown sugar adds a touch of molasses-like sweetness that enhances the savory flavors and balances the spice. It also helps to caramelize and deepen the overall flavor of the chili.
• 1/2 tsp Cayenne Pepper (Optional): Cayenne pepper provides a kick of heat. It’s optional for those who prefer a milder chili but highly recommended for those who like a bit of spice. Start with 1/4 teaspoon and adjust to your preference.
• 4 Tbsp Olive Oil: Olive oil is used for sautéing the vegetables and browning the meat. It adds a subtle fruity flavor and helps to prevent sticking. Extra virgin olive oil is preferred for its flavor and health benefits.
• Sea Salt and Pepper to Taste: Sea salt and freshly ground black pepper are essential seasonings for any dish. Season generously at each stage of cooking to build layers of flavor.

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the Sausage: Begin by preparing the chicken maple sausage. If using sausage links, thinly slice them into rounds. Alternatively, if you can remove the sausage from its casing, do so and crumble the sausage meat. Set the prepared sausage aside with the ground turkey, ready to be cooked. This pre-preparation step ensures a smoother cooking process.
2. Sauté Aromatics and Vegetables: In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the minced garlic and chopped sweet onion. Sauté for about 3-5 minutes, or until the onion becomes translucent and fragrant, stirring occasionally to prevent burning. Adding garlic and onion first and sautéing them allows their flavors to bloom and create a flavorful base for the chili.
3. Add Bell Peppers: Add the diced yellow and orange bell peppers to the pot with the sautéed onions and garlic. Continue to sauté for another 5 minutes, or until the bell peppers begin to soften slightly, stirring occasionally. Sautéing the bell peppers softens them and brings out their natural sweetness, contributing to the overall depth of flavor in the chili. Once the vegetables are softened, remove them from the pot and reserve in a separate bowl. This prevents them from overcooking while you brown the meat.
4. Brown the Meat: Return the pot to medium-high heat and add the remaining 2 tablespoons of olive oil. Add the ground turkey and the prepared chicken maple sausage to the pot. Brown the meat, breaking it up with a spoon or spatula as it cooks. This should take approximately 8-10 minutes. Browning the meat is crucial for developing rich, savory flavors. Season the meat generously with sea salt and black pepper while it browns. Taste and adjust seasoning as needed to ensure a well-seasoned base for the chili.
5. Combine Ingredients and Simmer: Once the meat is fully browned and cooked through, return the reserved sautéed vegetables (onions, garlic, and bell peppers) to the pot with the meat. Stir to combine everything. Now, add the diced tomatoes (undrained), pumpkin purée, cannellini beans (drained and rinsed), red kidney beans (drained and rinsed), chili powder, oregano, cumin, brown sugar, and cayenne pepper (if using). Pour in the pumpkin beer and chicken broth. Stir well to ensure all ingredients are thoroughly combined and the spices are evenly distributed.
6. Simmer Slowly: Reduce the heat to low, cover the pot, and let the chili simmer gently for 1.5 to 2 hours. Stir occasionally, about every 20-30 minutes, to prevent sticking and ensure even cooking. Simmering allows all the flavors to meld together beautifully, creating a richer and more complex chili. The longer it simmers, the more flavorful it becomes. If the chili becomes too thick during simmering, you can add a little more chicken broth to reach your desired consistency.
7. Taste and Adjust Seasoning: After simmering for at least 1.5 hours, taste the chili and adjust the seasoning as needed. You may want to add more sea salt, black pepper, chili powder, or cayenne pepper to reach your desired flavor profile. This is the time to fine-tune the taste to your liking.
8. Serve and Garnish: Once the chili has simmered for the desired time and the flavors have fully developed, it’s ready to serve. Ladle the pumpkin chili into bowls. Garnish each serving with a dollop of sour cream, a sprinkle of grated cheddar cheese, and some sliced green onions, if desired. These garnishes add texture, flavor, and visual appeal to the chili.

Nutrition

• Serving Size: One Normal Portion
• Calories: 350-400