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This delicious pumpkin chili with turkey, Italian sausage, and black beans is a fabulous crowd-pleaser. Perfect for game days, potlucks... any fall gathering of folks who enjoy good food!
I'm super excited to share this Pumpkin Chili recipe with you! It's hearty, decently healthy and loaded with flavor. Honestly, I wasn't sure how my husband, Scott, would feel about it, as he's always been just okay with chili... in other words, it's never been on his favorites list.
To my surprise, he went crazy over this one. He kept raving about how fabulous it was and even said he "wouldn't even mind having it for breakfast". What? That's high praise from a self-proclaimed chili skeptic! But, you know what? I have to say I totally agree with him... it's bursting with great flavor... so darn delicious!
What makes this chili so special?
As Scott will attest, this isn't your average ho-hum, run-of-the-mill chili, for sure! The flavor kicks off with a few slices of bacon, which gives the chili a wonderful smoky foundation. From there, a healthy mix of onion, bell pepper, celery, jalapeño, and garlic builds a deep, savory base.
Then comes the unique twist, a duo of lean ground turkey and flavorful Italian sausage. The turkey keeps things light, while the sausage adds richness and a wonderful depth that takes this chili to another level.
Pumpkin puree is also a unique ingredient for chili, but so fun for fall! It adds creaminess and body without being sweet or overpowering. In addition, canned pumpkin offers all of the nutritional benefits of fresh pumpkin, being a great source of Vitamins A, C and E as well as potassium and fiber
Fire-roasted crushed tomatoes (one of my favorite flavor-boosters), and black beans make this chili hearty and satisfying.
Put all of this together and you get a protein-packed, super flavorful chili that's guaranteed to bring rave reviews!
How to make this Pumpkin Chili
Making this Pumpkin Chili is easier than you might think. Here's the simple process:
- Start with bacon - dice and cook until crisp for a delicious smoky base.
- Sauté the veggies - onion, bell pepper, celery, jalapeño and garlic add lots of flavor and color
- Brown the meats - ground turkey and Italian sausage for a fabulous combination of great protein and flavor.
- Build the flavor - sauté (bloom) the tomato paste and spices to bring out their best.
- Add remaining ingredients and simmer - pumpkin puree, tomatoes, black beans and chicken broth meld and marry as the chili simmers to create The BEST Pumpkin Chili!
In right around 2 hours (mostly simmering time), you have a BIG pot of delicious, protein-packed chili that's so perfect for game days, weeknight
Time-Saving Tips
You might not think this Pumpkin Chili comes together quickly but I've got a few easy tricks/shortcuts to share with you!
For chopping the veggies, I use my trusty Vidalia chopper.
I've been using this little kitchen workhorse for years now and it's quite a gamechanger. To show you just how fast it is, I had Scott time me while I chopped everything for this chili. From start to finish, it took:
Exactly 2 minutes and 17 seconds, proof that this little gadget really does save tons of time!
Garlic can also sometiems seem like a tedious little step, but I've got a few tricks for that too. When I'm having a leisurely day, I use this Zyliss garlic press, which makes quick work of fresh garlic (no need to peel the cloves first!). But when I'm in a hurry (or just feeling lazy), I keep a tube of Gourmet Garden garlic paste in the fridge. It has great flavor (no metallic taste like jarred garlic) and it's super convenient. You can find garlic paste in the produce section of many larger grocery stores. (This is not a sponsored post, I just like it!)
Another favorite shortcut is the frozen garlic cubes from Trader Joe's. One cube equals 3 medium cloves of garlic. I'm super wary of shortcuts that compromise flavor, but these products have won my wholehearted approval!
With these simple time-savers, you can have all the chopping and prep work done in minutes, making this hearty chili even more weeknight-friendly!
Toppers for this chili
For toppings, we love diced avocado, sour cream, pickled red onions, thinly sliced scallions and crispy tortilla strips.
Speaking of tortilla strips, have you seen our Ridiculously Easy Oven-Baked Tortilla Strips? They take less than 20 minutes, start to finish!
The results are crisp, delicious (actually ridiculously delicious) and WAY healthier than store-bought varieties!
Oh, and for a finishing touch for the pumpkin chili, a squeeze of fresh lime juice adds a little bright, fresh pizzazz!
Try it!
One last thing that I think sums things up - when I asked Scott to make some freezer labels for this chili, he added five stars right after "Pumpkin Chili." His way of saying this really is a 5-star recipe! I think you'll agree when you take that first delicious bite!
Café Tips for making this Pumpkin Chili
- Use your largest pot. This recipe makes a generous batch as you'll want plenty of room to brown the meat, stir and simmer without worrying about making a mess.
- Since the recipe only calls for a ÂĽ cup of tomato paste, I like to use the tomato paste in a tube. You can squeeze out what you need, then twist the cap back on and store it in the refrigerator for weeks. No more half wasted cans!
- It's not essential but I love roasted cumin. It has a deeper richer flavor that regular cumin. but don't worry if you can't find it, regular cumin will work just fine.
- Adjust the spice to your taste. Made according to the recipe, this chili has a gentle kick from the jalapeño and chili powder but feel free to increase the heat level with hot Italian sausage or extra chili powder.
- Regarding chili powder, my favorite is Mexene. It has great flavor without being overly spicy. Feel free to use your favorite brand.
- Like most chili recipes, this one tastes even better the next day, once the flavors have had a chance to mingle. That makes it a great recipe to prepare in advance for weeknight dinners or casual entertaining!
- This Pumpkin Chili freezes really well. Just let it cool, then transfer to airtight containers. It keeps well for several months and makes and easy meal-on-demand.
- One last suggestion for this chili - it's a great meal to take to a friend in need as it travels well and reheats easily. Add some fun toppings and your family/friends will be happy campers!
Thought for the Day:
"Anyone who is thirsty may come to me!
Anyone who believes in me may come and drink!
For the Scriptures declare,
'Rivers of living water will flow from his heart.'"
John 7:37-39
What we're listening to for inspiration:
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The BEST Pumpkin Chili with Ground Turkey and Italian Sausage
Ingredients
For the chili:
- 2 slices thick cut bacon, halved lengthwise then cut i ÂĽ inch slices widthwise
- 1 large sweet onion, diced small
- 1 large red bell pepper, diced small
- 2 medium celery stalks, diced small
- 1 medium jalapeno, seeds and ribs removed, finely diced
- 6 medium garlic cloves , finely minced
- 1 ½ tablespoons dry oregano
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1-2 teaspoons mild-medium chili powder, I like Mexene - it has a lot of flavor but isn't overly spicy
- 8 ounces mild or sweet Italian sausage, use bulk or right around 3 medium-size sausages (mild or spicy, depending on your taste.)
- 1 ½ pounds ground turkey, I use dark ground turkey
- ÂĽ cup tomato paste
- 28 ounces fire-roasted crushed tomatoes, if you can't find fire-roasted, use regular crushed tomatoes
- 3 cups low sodium chicken broth, maybe a bit more, maybe a bit more
- 3 15-ounce cans black beans, (Three 15-ounce or 425g cans), rinsed and drained
- 15 ounces can of pumpkin puree, I like Libby's
- 1 ½ teaspoons kosher salt, I use Morton's, more to taste
- 1 teaspoon ground black pepper
To serve:
- toppings: avocado, cheese, sour cream, tortilla chips, red onion, cilantro
Instructions
For the prep:
- Cut each bacon slice in half, lengthwise, then cut into ÂĽ-inch pieces widthwise. 2 slices thick cut bacon
For the chli:
- Heat a large Dutch oven over medium heat. Add the bacon and cook for 8-10 minutes until crisp and golden. Remove the bacon with a slotted spoon to a bowl.
- Add enough extra virgin olive oil to the bacon fat in the pot to equal 2 tablespoons. Add the diced onion, bell pepper, celery and jalapeno and stir to combine. Cook for 4-5 minutes until softened. Add the garlic, oregano, cumin, coriander and chili powder and stir for another minute to bloom the spices. 1 large sweet onion, 1 large red bell pepper, 2 medium celery stalks, 1 medium jalapeno, 6 medium garlic cloves , 1 ½ tablespoons dry oregano, 1 tablespoon cumin, 1 tablespoon coriander, 1-2 teaspoons mild-medium chili powder
- Push the veggies to the sides of the pot and add the Italian sausage. Cook until nicely browned, breaking it up with a metal spatual or spoon and stirring occasionally. 8 ounces mild or sweet Italian sausage
- Stir the mixture to combine the veggies and Italian sausage then add the ground turkey, again, breaking it up into bite size pieces with a metal spatula or cooking spoon. Cook for 4-5 minutes or until the ground turkey looses all of it's pink color. Don't worry it won't brown, you just want it cooked through. 1 ½ pounds ground turkey
- Add the tomato paste and continue to cook for 2-3 minutes, stirring frequently. ÂĽ cup tomato paste
- Add the crushed tomatoes, chicken broth, drained black beans, pumpkin puree, reserved bacon, 1½ teaspoons of kosher salt and black pepper. Stir to combine, then bring the mixture to a boil. Reduce to a steady simmer and cook for 45 minutes, adding a bit more chicken broth if the chili seems to be getting too thick. Taste and add more salt, if needed. 28 ounces fire-roasted crushed tomatoes, 3 cups low sodium chicken broth, 15 ounces can of pumpkin puree, 3 15-ounce cans black beans, 1 ½ teaspoons kosher salt, 1 teaspoon ground black pepper
To serve:
- Top with your favorite toppings. We love sour cream, diced avocaco, sliced scallions, pickled red onions, cilantro and crispy tortilla strips.
Nutrition
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Would this work if I halfed the recipe?
Hi Leanne, yes, that will work! Another option is to freeze whatever is left from a full batch. It freezes beautifully, and it's wonderful to pull out on a busy day!
I made this chili, and loved it! There is so much depth in the
flavor. It's my new go to chili recipe. Thank you so much.
Awesome! Thank you for letting us know, Terry!
Your Mexene chili powder must have been in serious demand, as its delivery kept being delayed by Amazon. But! I finally arrived Sunday (!). And armed with my fancy new Vidalia chopper, waiting for its maiden voyage, I made this absolutely everything-you-say-it-is chili! So rich and warming! Thanks for that! Something about the rich, slight sweetness of the pumpkin makes me wonder if this chili might also be good made with black-eye peas. What do you think? (PS - That Vidalia rig is so much fun to use!)
Thanks for your review, John! Black eyed peas sound delicious!
I don't see any pumpkin in this pumpkin chili recipe. How much pumpkin does it use and when it's it added?
Thank you, Rosi
Hi Rosi, when the recipe was originally published the pumpkin was omitted but it's there after the black beans and you add it in step 6. Enjoy!
I too am wondering about the pumpkin in the recipe?
Hello kind Café friends! We have been on the road as I was publishing this recipe. I was a bit distraacted so I appreciate all of you letting me know of my omission! I have corrected the recipe so, just refresh your page and it will be correct with the pumpkin So sorry!
Imagine my surprise to discover that this Pumpkin Chili apparently contains no pumpkin! (Or at least there is none listed anywhere in the recipe except for the title. Shall I assume that you meant to include about 1 can of pumpkin puree and that, as per your notes, I would just add it with the tomatoes?
Hi John, you are correct and I appreciate all of you guys who let me know. I have corrected that in the recipe so if you refresh your page, the pumpkin will be there!
Thank you, Chris! I am so ready that I purchased *almost* all the needed ingredients this afternoon - including the Libby's pumpkin, which I had anticipated - and Amazon says I'll receive not only the Mexene chili powder but also your dandy chopper-upper rig sometime Tuesday. I can't tell you how excited I am for dinner Wednesday night!
The Jump to Recipe has the can of pumpkin, but Print Recipe does not.
Hi Jeanne, it takes a little bit to catch up. It should be there now!
Would love to make this but where is the pumpkin listed? Love your recipes!! Jan
Have I misread the recipe? Where is the pumpkin?
Hi Margarent, it's there now, thanks so much for letting me know!
Is pumpkin puree missing from the list of ingredients?
It's there now!