Name: Easy Pumpkin Chili
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: American
Ingredients: 1 lb ground turkey, extra lean; 12 oz chicken maple sausage, sliced or casing removed; 1 sweet onion, chopped; 4 garlic cloves, minced; 1 yellow bell pepper, diced; 1 orange bell pepper, diced; 1 can (15 oz) cannellini beans, drained and rinsed; 1 can (15 oz) red kidney beans, drained and rinsed; 1 can (15 oz) pumpkin purée; 1 can (15 oz) diced tomatoes; 1 cup spiced apple cider; 1 cup chicken broth; 2 tbsp chili powder; 1 tsp dried oregano; 1 tsp cumin; 1 tbsp brown sugar; 1/4 tsp cayenne pepper (optional); 4 tbsp olive oil, divided; Sea salt and pepper, to taste; Optional garnishes: sour cream, grated cheddar cheese, sliced green onions

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Why You’ll Love This Recipe

Pumpkin Chili is a wholesome, crowd-pleasing recipe that offers a delightful balance of sweet and spicy. The addition of pumpkin purée not only adds a creamy texture but also infuses the chili with subtle autumnal flavor and a boost of nutrients. With a combination of ground turkey and chicken maple sausage, this dish is lighter than traditional beef chili but just as rich in taste. Plus, it’s easy to make in large batches—perfect for meal prep, potlucks, or freezing for later.

Easy Pumpkin Chili

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb ground turkey, extra lean
12 oz chicken maple sausage, sliced or casing removed
1 sweet onion, chopped
4 garlic cloves, minced
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 can (15 oz) cannellini beans, drained and rinsed
1 can (15 oz) red kidney beans, drained and rinsed
1 can (15 oz) pumpkin purée
1 can (15 oz) diced tomatoes
1 cup spiced apple cider
1 cup chicken broth
2 tbsp chili powder
1 tsp dried oregano
1 tsp cumin
1 tbsp brown sugar
1/4 tsp cayenne pepper (optional)
4 tbsp olive oil, divided
Sea salt and pepper, to taste
Optional garnishes: sour cream, grated cheddar cheese, sliced green onions

Directions

Slice the chicken sausage or remove it from its casing. Set aside with the ground turkey.
In a large heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Sauté the garlic and onion until translucent.
Add the diced bell peppers and cook for another 5 minutes. Remove the vegetables from the pot and set aside.
Add the remaining 2 tablespoons of olive oil to the same pot. Brown the ground turkey and sausage for about 10 minutes. Season with sea salt and pepper.
Return the sautéed vegetables to the pot. Stir in the diced tomatoes, pumpkin purée, cannellini beans, red kidney beans, and all the spices.
Pour in the spiced apple cider and chicken broth. Mix everything together thoroughly.
Lower the heat to low and let the chili simmer for 1.5 to 2 hours, stirring occasionally.
Taste and adjust seasoning if needed.
Serve hot with your favorite garnishes like sour cream, cheddar cheese, and green onions.

Servings and timing

Servings: 10
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes

Variations

Vegetarian Version: Swap the turkey and sausage with plant-based ground meat or extra beans like black beans or lentils.
Spicier Chili: Add more cayenne pepper or include chopped jalapeños when sautéing the vegetables.
Slow Cooker Method: Brown the meats and sauté the vegetables, then transfer everything to a slow cooker and cook on low for 6–8 hours.
Kid-Friendly: Omit the cayenne pepper and use mild sausage to reduce heat.
Different Protein: Try using ground chicken or beef for a different flavor profile.

Storage/Reheating

Store leftover pumpkin chili in an airtight container in the refrigerator for up to 5 days. To reheat, warm on the stovetop over medium heat or microwave individual portions in 1-minute increments, stirring in between, until heated through.

For longer storage, freeze in portions for up to 3 months. Thaw in the fridge overnight before reheating.

FAQs

What does pumpkin add to chili?

Pumpkin adds a creamy texture and a subtle sweetness that balances the spices. It also boosts the nutritional value with vitamins and fiber.

Can I make this chili vegetarian?

Yes, simply omit the meat and substitute with more beans or a plant-based meat alternative.

Is the pumpkin flavor strong in this recipe?

No, the pumpkin flavor is subtle and blends well with the spices and tomatoes, enhancing rather than overpowering the dish.

What can I substitute for spiced apple cider?

If you don’t have spiced apple cider, you can use regular apple cider with a pinch of cinnamon and nutmeg, or replace it with additional chicken broth for a less sweet version.

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s pureed and cooked thoroughly before adding to the chili.

How do I thicken chili if it’s too watery?

Simmer uncovered for the last 30 minutes, or mash some of the beans to naturally thicken the mixture.

Can I make this in advance?

Absolutely. In fact, the flavors deepen overnight, making it taste even better the next day.

Is this recipe gluten-free?

It can be gluten-free if all ingredients, including the sausage and spiced apple cider, are gluten-free certified.

What kind of sausage should I use?

Chicken maple sausage is recommended for a sweet-savory balance, but any mild or spicy sausage works well.

Can I freeze pumpkin chili?

Yes, it freezes well for up to 3 months. Portion it out and thaw overnight in the fridge before reheating.

Conclusion

Pumpkin Chili is a deliciously hearty and nutritious meal that brings comfort to the table with every bite. It’s the perfect blend of savory meat, warming spices, and the rich creaminess of pumpkin—ideal for chilly nights or festive gatherings. Versatile, easy to prepare, and packed with flavor, this recipe is sure to become a seasonal favorite in your kitchen.