Fall in a Bowl: The Ultimate Pumpkin Chili Recipe for Cozy Nights

There’s something magical about the aroma of chili simmering on the stove when the air turns crisp and golden leaves start piling up on the porch. Enter: pumpkin chili—a rich, hearty twist on a classic that’ll warm you to your toes and make your whole house smell like fall (but better).

If you’re someone who loves the comfort of a classic chili but wants something just a bit more festive, this is your golden ticket. It’s packed with protein, loaded with veggies, and spiced just right. Think of it as your new favorite hearty fall chili—perfect for tailgating, weeknight dinners, or lazy Sundays in fuzzy socks.

Why You’ll Love This Pumpkin Chili

This isn’t your average chili. The pumpkin purée adds a velvety richness, making each spoonful creamy without being heavy. The addition of pumpkin beer gives it a subtle malty depth (don’t worry—it’s totally family-friendly once simmered!), and those chicken maple sausages? A sweet-savory surprise you didn’t know chili needed.

And for my gluten-sensitive friends, this is a cozy gluten-free chili dream—just make sure your beer and sausage are certified gluten-free!

Ingredients

• 4 tbsp olive oil
• 1.3 lbs extra lean ground turkey
• 6 small chicken maple sausage links (9 oz), sliced or removed from casing
• 1 sweet onion, chopped
• 3 garlic cloves, minced
• 1 yellow bell pepper, diced
• 1 orange bell pepper, diced
• 1 can (15.5 oz) cannellini beans, drained and rinsed
• 1 can (15.5 oz) red kidney beans
• 1 can (29 oz) pumpkin purée
• 1 can (28 oz) diced tomatoes
• 1 bottle (12 fl oz) pumpkin beer
• 1/2 cup chicken broth
• 2 tbsp chili powder
• 1 tsp dried oregano
• 1 tsp ground cumin
• 2 tsp brown sugar
• 1/2 tsp cayenne pepper (optional)
• Sea salt and black pepper, to taste

To Garnish:

• Sour cream
• Grated cheddar cheese
• Sliced green onions

How to Make It

1. Prep your sausage and turkey by slicing or removing the sausage casing. Set aside.
2. In a large heavy pot, heat 2 tbsp olive oil over medium heat. Add onion and garlic, sauté until translucent.
3. Toss in the diced yellow and orange bell peppers. Cook for about 5 minutes, then remove the veggie mix and set it aside.
4. Heat the remaining 2 tbsp of oil in the same pot. Add turkey and sausage, season with salt and pepper, and brown for about 10 minutes.
5. Return the veggies to the pot. Stir in the tomatoes, pumpkin purée, beans, beer, broth, and all the spices.
6. Bring it to a simmer, then reduce the heat to low. Let it bubble away, uncovered, for 1.5 to 2 hours. Stir occasionally and adjust seasoning as needed.
7. Serve hot with a dollop of sour cream, a sprinkle of cheddar, and fresh green onions.

Cooking Tips for Your Turkey Pumpkin Stew

• If pumpkin beer isn’t your thing, feel free to swap it with more chicken broth or a splash of apple cider.
• Want it spicier? Crank up the cayenne or add a chopped jalapeño during the sauté.
• This turkey pumpkin stew thickens beautifully as it simmers. If it gets too thick, just stir in a bit more broth.
• For a vegetarian version, skip the meat and add an extra can of beans and a pinch more cumin.

My Chili Night Tradition

Every fall, we kick off chili season with this recipe on Halloween night. It’s become our post-trick-or-treating ritual: I throw it together earlier in the day, let it simmer while costumes come to life, and by the time the kids are diving into their candy piles, we’re diving into this flavorful pot of heaven. Even the picky eaters come back for seconds (and maybe thirds if there’s cornbread involved).

Serving Ideas

This hearty fall chili is a meal on its own, but here are some winning pairings:

• Cornbread or cornbread muffins
• Baked sweet potatoes
• A green salad with apple slices and toasted pecans
• Tortilla chips for scooping and crunch

Hosting game day? Make a chili bar with toppings like avocado, jalapeños, shredded cheese, and Greek yogurt. It’s fun, interactive, and everyone wins.

Storing Your Leftovers

Pumpkin chili might actually be better the next day—no joke. Let it cool before storing in airtight containers. It’ll keep in the fridge for 4–5 days.

To freeze, portion it into individual servings for easy grab-and-reheat lunches. It’ll keep for up to 3 months in the freezer. Reheat on the stovetop or microwave, and add a splash of broth if it’s too thick.

FAQs

Can I make this chili in a slow cooker?

Yes! Just brown the meat and sauté the veggies first, then dump everything into the slow cooker. Cook on low for 6–8 hours.

Is this chili spicy?

Not really, but the cayenne adds a little warmth. You can always tone it down or spice it up to suit your taste.

Can I substitute ground beef?

Totally! Ground beef or even ground chicken work well here.

Does it taste like pumpkin?

Nope! The pumpkin makes it creamy and rich, but it doesn’t scream “pumpkin spice.” Even skeptics will be sold after one bite.

Bring On the Bowls: Your New Favorite Pumpkin Chili

There’s something special about recipes that become traditions, and this pumpkin chili is one of those soul-warming dishes you’ll crave all season long. With hearty turkey, warm spices, and that hint of pumpkin magic, it’s the kind of meal that makes ordinary nights feel like a celebration. So pull on your coziest sweater, grab your biggest spoon, and let this chili bring some festive flavor to your fall.

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Pumpkin Chili

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• Author: Olivia Hartwellen
• Total Time: 1 hour 50 minutes
• Yield: Serves 6–8 1x
• Diet: Gluten Free

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Description

Pumpkin Chili is a hearty, festive twist on traditional chili, perfect for chilly nights and cozy gatherings. Made with ground turkey, chicken maple sausage, two types of beans, and a rich blend of pumpkin purée and spices, this gluten-free chili is thick, flavorful, and satisfying. A touch of pumpkin beer adds depth while the slow simmering brings everything together in the ultimate fall comfort meal.

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Ingredients

Scale 1x2x3x

• 4 tbsp olive oil

• 1.3 lbs extra lean ground turkey

• 6 small chicken maple sausage links (9 oz), sliced or removed from casing

• 1 sweet onion, chopped

• 3 garlic cloves, minced

• 1 yellow bell pepper, diced

• 1 orange bell pepper, diced

• 1 can (15.5 oz) cannellini beans, drained and rinsed

• 1 can (15.5 oz) red kidney beans

• 1 can (29 oz) pumpkin purée

• 1 can (28 oz) diced tomatoes

• 1 bottle (12 fl oz) pumpkin beer

• 1/2 cup chicken broth

• 2 tbsp chili powder

• 1 tsp dried oregano

• 1 tsp ground cumin

• 2 tsp brown sugar

• 1/2 tsp cayenne pepper (optional)

• Sea salt and black pepper, to taste

For Garnish

• Sour cream

• Grated cheddar cheese

• Sliced green onions

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Instructions

• Slice sausages or remove casing. Set aside.

• In a large heavy pot, heat 2 tbsp olive oil over medium. Sauté onion and garlic until soft.

• Add diced bell peppers. Cook 5 minutes, then remove and set aside.

• Add remaining oil, brown turkey and sausage for 10 minutes. Season with salt and pepper.

• Return veggies to pot. Stir in tomatoes, pumpkin purée, beans, beer, broth, and spices.

• Bring to a simmer, reduce heat, and cook uncovered for 1.5–2 hours. Stir occasionally.

• Adjust seasoning and serve hot with toppings of choice.

Notes

Replace pumpkin beer with chicken broth or apple cider if preferred.

Add chopped jalapeños or more cayenne for heat.

Use ground beef or chicken as substitutes.

Vegetarian version: skip meat and add more beans.

Thickens as it simmers—add broth if needed.

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Category: Plats
• Method: Stovetop, Simmered
• Cuisine: American