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.
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
For Garnish
Sour cream
Grated cheddar cheese
Sliced green onions
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