Description
A hearty and flavorful pumpkin chili perfect for Halloween, featuring ground turkey, sausage, creamy pumpkin, and a blend of spices. This recipe is a comforting fall favorite that’s easy to make and customizable.
Ingredients
Scale
- 1.3 lbs ground turkey (extra lean)
- 9 oz chicken maple sausage (about 6 small links)
- 1 sweet onion, chopped
- 3 cloves garlic, minced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1 (15.5 oz) can cannellini beans, drained and rinsed
- 1 (15.5 oz) can red kidney beans
- 1 (29 oz) can pumpkin purée (not pumpkin pie filling)
- 1 (28 oz) can diced tomatoes
- 1 (12 oz) bottle pumpkin beer (optional – can substitute broth)
- ½ cup chicken broth (or vegetable broth)
- 2 tablespoons chili powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 2 teaspoons brown sugar
- ½ teaspoon cayenne pepper (optional, for heat)
- 4 tablespoons olive oil
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheddar cheese, chopped green onions
Instructions
- Prepare the meat: Slice the sausage or remove it from its casings. Set aside with the ground turkey.
- Sauté the vegetables: In a large Dutch oven or soup pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic and sauté until soft and fragrant, about 3 minutes. Add the diced bell peppers and cook another 5 minutes. Transfer the vegetables to a bowl and set aside.
- Brown the meat: Add the remaining 2 tablespoons of olive oil to the same pot. Add the ground turkey and sausage, season with salt and pepper, and cook until browned and cooked through, breaking it up with a spoon as it cooks.
- Build the chili: Return the sautéed vegetables to the pot with the cooked meat. Stir in the diced tomatoes, pumpkin purée, both types of beans, chili powder, oregano, cumin, brown sugar, and cayenne pepper (if using). Mix everything well.
- Add liquids and simmer: Pour in the pumpkin beer and chicken broth. Stir everything together, then bring the mixture to a simmer. Lower the heat, cover the pot, and let it cook gently for 1.5 to 2 hours, stirring occasionally to prevent sticking.
- Adjust seasoning and serve: Taste the chili and adjust salt, pepper, and spices as needed. Serve hot, garnished with sour cream, shredded cheese, and green onions if desired.
Notes
- Vegetarian Version: Skip the meat and use vegetable broth. Add an extra can of beans or chopped mushrooms for added heartiness.
- Spice It Up: Want more heat? Add a diced jalapeño with the bell peppers or increase the cayenne pepper.
- Pumpkin Serving Bowl: For an extra fun presentation, serve the chili in a hollowed-out, roasted pumpkin.
- Make It Ahead: This chili tastes even better the next day. Let it cool, refrigerate overnight, and reheat before serving.
- Freezer-Friendly: Cool completely, then portion into airtight containers and freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: N/A
- Sodium: N/A
- Fat: 14g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 22g
- Cholesterol: N/A
Keywords: Pumpkin Chili For Halloween, Halloween pumpkin chili, spooky pumpkin chili, easy pumpkin chili recipe, fall chili recipe, vegetarian pumpkin chili, vegan pumpkin chili, slow cooker pumpkin chili, best pumpkin chili, homemade pumpkin chili