Pumpkin Chili
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Cozy up with a bowl of this pumpkin chili—an easy fall dinner recipe made with ground turkey, Italian sausage, and canned beans.
October 20, 2025
Pumpkin Chili
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Cozy up with a bowl of this pumpkin chili—an easy fall dinner recipe made with ground turkey, Italian sausage, and canned beans.
Looking for more pumpkin recipes? You’ll love this Pumpkin Cheese Dip.
Ingredients and Substitutions
• Yellow onion: We’ll sauté this until tender and soft. Feel free to use any onion variety you have on hand. Even two shallots will do the trick.
• Ground turkey: Leaning fully into fall flavors with this choice of protein. That said, ground chicken is more or less the same. And I won’t say a thing if you go for ground beef or pork.
• Italian sausage: In the name of flavor, and to compensate for the plain-ness and lean-ness of the turkey, we’re adding a little ground sausage. I like hot. But mild works too.
• Tomato paste: Save your measuring spoon and just eyeball it.
• Pumpkin puree: This adds a creamy texture to the chili. Plus, it’s a sneaky way to get in some extra veg.
• Canned beans: We’re using dark kidney beans and black beans. Pinto beans are also a fine choice. Drain but no need to rinse. That aquafaba adds a little body to the chili.
• Canned diced tomatoes: Petite diced is a personal preference you don’t necessarily have to follow. Standard diced is fine. Crushed tomatoes are fine. If all you have is tomato sauce, fine.
What to Serve with Pumpkin Chili
A simple side salad and corn tortilla chips for dipping are my go-tos.
How Should I Store Pumpkin Chili?
Leftovers can be refrigerated in an airtight container for up to 5 days. This also freezes beautifully.
Pumpkin Chili
Equipment
Ingredients
- 2 tablespoons (26g) olive oil
- 1 medium yellow onion, diced
- 2 hot Italian sausage links, casings removed (about 1/2 lb)
- 1/2 lb ground turkey
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- One (15-oz) can pumpkin puree
- One (15-oz) can dark kidney beans, drained but not rinsed
- One (15-oz) can low-sodium black beans, drained but not rinsed
- One (15-oz) can petite diced tomatoes
- 2 cups (280g) low-sodium chicken broth
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- For serving (optional): cheddar cheese, sour cream, scallions, corn chips
Instructions
- Heat a medium pot over medium-high heat. Add the oil and let heat. Add onion and cook until softened, 5 minutes.
- Add the sausage and cook until no longer pink, about 3 minutes. Add the turkey and cook until no longer pink, about 3 minutes.
- Clear a space in center and add the garlic. Cook until fragrant, 30 to 60 seconds. Stir in the the tomato paste and cook 1 minute.
- Stir in the pumpkin, kidney beans, black beans, tomatoes, chicken broth, chili powder, cumin, paprika, salt, and cayenne. Bring to a boil. Then, reduce to a simmer and cover partially with a lid. Cook until flavors have melded, about 30 minutes.
- Garnish with your favorite toppings and serve with corn chips.
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