Description

Pumpkin Chili with Turkey and Sausage is a robust, flavorful dish that combines extra lean ground turkey, savory chicken maple sausage, and a bounty of fresh vegetables like sweet onion and multicolored bell peppers with kidney and cannellini beans. Pumpkin puree and pumpkin beer add a subtle sweetness and complexity. This hearty chili simmers slowly to develop rich layers of flavor, making it perfect for cool weather or gatherings. Finished with classic garnishes like grated cheddar, green onions, and sour cream, every bowl offers both comforting warmth and a festive autumn twist.

Ingredients

1.3 lbs ground turkey, extra lean
6 small links chicken maple sausage (9oz)
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 puree
1 (28 oz) can diced tomatoes
1 (12 fl oz) bottle pumpkin beer
½ cup chicken broth
2 tablespoons chili powder
1 teaspoon oregano
1 teaspoon cumin
2 teaspoons brown sugar
½ teaspoon cayenne pepper (optional)
4 tablespoons olive oil
Sea salt and pepper to taste
Sour cream (for garnish)
Grated cheddar cheese (for garnish)
Green onions, sliced (for garnish)

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Instructions

Slice sausages thinly or remove from casings.
In a large pot, heat 2 tablespoons olive oil over medium heat and sauté garlic and onion until translucent.
Add bell peppers and sauté for 5 minutes, then remove and reserve.
Add remaining olive oil to pot, then brown ground turkey and sausage for about 10 minutes, seasoning with salt and pepper.
Return reserved vegetables to pot, then add canned tomatoes, pumpkin puree, beans (cannellini and kidney), chili powder, oregano, cumin, brown sugar, and cayenne pepper if desired.
Pour in pumpkin beer and chicken broth, stirring to combine.
Lower heat and simmer uncovered for 1.5 to 2 hours, stirring occasionally to prevent sticking.
Adjust salt and pepper to taste.
Serve hot, garnished with grated cheddar cheese, green onions, and sour cream.

Notes

Substitute ground chicken for turkey or use plant-based sausages for a vegetarian version. If pumpkin beer isn’t available, use apple cider or more broth. Leftovers keep well in the fridge for up to 4 days or freeze up to 3 months. For a smoky chili, add chipotle powder. If chili is too watery, simmer a bit longer uncovered. Too thick? Add a splash of broth. Adjust cayenne for preferred spice level.

Prep Time: 20 minutes
Cook Time: 2 hours
Category: Main Course
Method: Simmering
Cuisine: American