Turkey Pumpkin Chili in a soup mug

Turkey Pumpkin Chili

Lean turkey and pumpkin make a fantastic, comforting - and healthy - chili. A great prepare-ahead meal, turkey pumpkin chili tastes even better the next day.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 312kcal
Author Karen Gibson


  • 2 tablespoons olive coconut, or avocado oil
  • 1 small white or yellow onion diced
  • 1 red or orange bell pepper diced
  • 2 cloves garlic minced
  • 1 pound lean ground turkey
  • 4 links chicken or turkey breakfast sausage sliced thin
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika pimenton
  • 1/2 teaspoon ground cumin
  • 6 ounces pumpkin beer
  • 1/2 cup chicken stock
  • 1 14 ounce can pumpkin puree not pie filling
  • 1 15 ounce can crushed tomatoes
  • 1 15 ounce can great northern or cannellini beans
  • 1 teaspoon dried oregano or marjoram
  • 1 teaspoon brown sugar
  • 1 tablespoon your favorite barbecue sauce
  • salt and freshly ground black pepper

suggested toppings

  • sour cream
  • grated cheddar cheese
  • sliced green onions
  • tortilla strips


  • Heat 1 tablespoon of oil in a 4 or 5 quart stock pot or dutch oven over medium until shimmering. Add the onions and peppers and saute until the onions are translucent, about 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Transfer to a bowl or plate.
  • Add the remaining 1 tablespoon of oil to the pot and let heat for a few seconds. Add the ground turkey and sausage and cook until the turkey is browned, 8 to 10 minutes. Drain off most of the liquid, leaving about 1 tablespoon in the pot. Return the vegetables to the pot.
  • Scootch the meat and vegetables to one side, and let the liquid pool on the cleared side (or, add a glug of oil to the cleared side). Pour the chili powder, paprika, and cumin onto the liquid/oil, and stir to create a paste. When fragrant, mix into the meat and vegetables.
  • Increase heat to medium-high, add the pumpkin beer, and saute until most of the liquid has evaporated.
  • Add the chicken stock, pumpkin puree, tomatoes, beans, oregano/marjoram, sugar, and barbecue sauce. Stir well to combine and let the mixture come to a gentle bubbling.
  • Reduce heat to maintain a simmer - bubbles should break on the surface without sputtering - cover partially, and let cook for 1 to 1 1/2 hours.
  • Taste, and add salt and pepper as needed.
  • To serve, ladle into roomy bowls and top with sour cream, cheese, green onions, and tortilla strips.


Calories: 312kcal