Save
When the days start to get chilly and I crave warmth in a bowl, this pumpkin chili hits all the right notes. It is deeply savory with the right hint of autumn sweetness and is loaded with hearty lean protein, two kinds of beans, and cozy pumpkin purée. Pumpkin beer sneaks in as a secret ingredient, making this feel both festive and nourishing, and with every spoonful, you taste both comfort and creativity.
When I first tried pumpkin in chili, my friends were a bit skeptical. After they went for seconds, they started asking for this every game day.
Ingredients
- Ground turkey: Extra lean adds plenty of protein without heavy grease. Use a reputable brand for the best texture
- Chicken maple sausage: Brings sweet and savory notes that complement the pumpkin. Choose high quality links for best flavor
- Sweet onion: Builds sweetness and layers the base flavors. A large onion gives a nice balance to the heat
- Garlic: Minced for savory umami. Choose firm cloves with undamaged skins
- Yellow and orange bell peppers: Offer bright color and gentle sweetness. Opt for firm shiny peppers without wrinkles
- Cannellini beans and red kidney beans: Boost protein and heartiness. Choose canned beans with no added sodium for better control
- Pumpkin purée: The star for creamy body and subtle sweetness. Use pure unsweetened pumpkin not pie filling
- Diced tomatoes: Add tang and body to thicken the chili. Go for fire roasted if you like a smoky edge
- Pumpkin beer: Unique layer of malt richness. Choose a craft pumpkin ale for best character
- Chicken broth: Deepens flavor and helps everything meld. Use low sodium for more control
- Chili powder, oregano, cumin, brown sugar, and cayenne: Bring warmth, spice, and a tiny kick. Always use fresh spices for maximum taste
- Olive oil: For sautéing, brings a fruity mellow finish. Well flavored olive oil boosts every layer
- Sea salt and pepper: Essential seasonings, grind fresh for best results
- Sour cream, grated cheddar cheese, green onions: Classic toppings that make every bowl pop. Choose sharp cheddar and fresh green tops
Instructions
- Prepare the Sausage and Turkey:
- Slice the chicken sausage into thin rounds or remove the casing and crumble it. Reserve together with the ground turkey so both proteins are ready to brown at once
- Sauté the Aromatics:
- In a large heavy pot, heat two tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic. Cook gently for about eight minutes until the onion is barely golden and both are fragrant. This builds a deep foundation and sweetens the whole chili
- Cook the Peppers:
- Tip in the diced yellow and orange bell peppers. Stir them in and sauté for about five minutes until they start softening. Their sweetness will round out the tangier tomato
- Brown the Meats:
- Spoon in two more tablespoons of olive oil. Increase the heat slightly and add the turkey and chicken sausage. Mix and break up any large clumps. Cook for ten minutes until both are browned all over as the browning adds savory depth. Do not rush this step. Season the meat with sea salt and black pepper as it cooks
- Combine and Spice:
- Return the reserved vegetables to the pot with the meat. Add the canned diced tomatoes, pumpkin purée, cannellini beans, red kidney beans, chili powder, oregano, cumin, brown sugar, and a touch of cayenne if you love heat. Stir in the entire bottle of pumpkin beer and the chicken broth. Mix everything with a large spoon, scraping the bottom to loosen browned bits
- Simmer Low and Slow:
- Reduce the heat to low. Cover partially and let your chili simmer for ninety minutes to two hours. Stir every so often so nothing sticks. This slow cook lets all the flavors mellow and mingle. Resist the urge to rush. For thicker chili, uncover the last half hour
- Final Seasoning and Serve:
- Taste and adjust salt and pepper to your liking. Spoon hot chili into bowls. Top with a generous heap of grated cheddar, green onions, and a dollop of sour cream. The toppings are what make the magic
Every time our fall block party rolls around someone volunteers to bring the weird pumpkin chili. Without fail the pot is scraped clean before halftime. Friends and neighbors always ask for the recipe. Proof that taking a flavor risk is worth it
Storage Tips
Pumpkin chili keeps well in the fridge for four days. Store in airtight containers. Let cool completely before covering for best texture. The flavors only get better with time
Ingredient Substitutions
You can easily swap the turkey for ground chicken. Use any mild chicken sausage if maple is hard to find. For a vegetarian swap use plant based sausage and double the beans. Try butternut squash or pureed sweet potato for a new flavor
Serving Suggestions
I love this chili with warm cornbread or piled over a baked sweet potato. For a crowd offer a toppings bar with crushed tortilla chips, jalapeños, and creamy avocado
Cultural and Seasonal Notes
Pumpkin chili is a playful mashup that blends classic Southwestern chili with autumn harvest flavors. Pumpkin beer gives a nod to Oktoberfest but you could just as easily use hard cider or skip the alcohol and up the broth. By late October I always crave this hearty combo after a visit to the pumpkin patch
Seasonal Adaptations
Top with roasted pumpkin seeds for extra crunch. Swap in butternut squash when fresh pumpkin is in season. Add a pinch of cinnamon or smoked paprika for a clever fall note
Success Stories
Every time our fall block party rolls around someone volunteers to bring the weird pumpkin chili. Without fail the pot is scraped clean before halftime. Friends and neighbors always ask for the recipe. Proof that taking a flavor risk is worth it
Freezer Meal Conversion
Let chili cool then portion into quart size zip bags or containers. Squeeze out extra air so no freezer burn. Lay flat to freeze, reheats quickly on the stove or microwave
Make this pumpkin chili the star of your fall table. However you serve it, expect everyone to come back for seconds
Common Recipe Questions
- → What type of sausage is best for this chili?
Chicken maple sausage adds a mild sweetness and pairs well with the pumpkin, but any mild sausage or your favorite variety can be substituted.
- → Can I make this chili vegetarian?
Yes, simply omit the turkey and sausage and use extra beans or plant-based meat alternatives for a fully vegetarian version.
- → What's the purpose of pumpkin beer in the chili?
Pumpkin beer infuses a subtle warmth and depth of flavor, enhancing the pumpkin and spices without overpowering the dish.
- → How spicy is this chili?
The chili has a mild kick from chili powder and optional cayenne. For extra heat, add more cayenne or serve with hot sauce.
- → What toppings go well with this chili?
Classic toppings include grated cheddar cheese, sliced green onions, and a dollop of sour cream for a creamy touch.
- → Can this chili be made ahead of time?
Yes, the flavors improve as it sits. Store in the refrigerator and reheat gently before serving for the best taste.