Introduction

This Pumpkin Chili with Ground Turkey and Italian Sausage is a comforting twist on a classic favorite. Combining hearty meats with the subtle sweetness of pumpkin and smoky spices, it’s perfect for cozy dinners or meal prep. This flavorful chili is sure to become a new fall and winter staple.

A round metal pot filled with thick chili, showing a reddish-brown sauce mixed with dark beans, sits on a round wooden board with a small orange pumpkin on the right side and a black ladle below the pot. Around the pot, there are four white bowls: the top left bowl contains cut green lime wedges and chopped avocado with an orange flower in the middle, the top right bowl holds thin slices of pink and white onions, the bottom right bowl is filled with shredded yellow cheese, and the bottom left bowl contains chopped green onions and fresh cilantro leaves. A white folded napkin with pink and orange flowers on top is placed near the bottom left of the board, and three gold spoons lie above the pot. The whole setting is on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 slices thick cut bacon (halved lengthwise then cut into ¼ 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
8 ounces mild or sweet Italian sausage (bulk or about 3 medium-size sausages, mild or spicy)
1 ½ pounds ground turkey (preferably dark meat)
¼ cup tomato paste
28 ounces fire-roasted crushed tomatoes
3 cups low sodium chicken broth (plus extra if needed)
3 15-ounce cans black beans (rinsed and drained)
15 ounces can of pumpkin puree
1 ½ teaspoons kosher salt (more to taste)
1 teaspoon ground black pepper
Toppings: avocado, cheese, sour cream, tortilla chips, red onion, cilantro

Instructions

Step 1: Prepare the bacon by cutting each slice in half lengthwise, then slicing into ¼-inch pieces widthwise.
Step 2: 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 and set aside in a bowl.
Step 3: Add enough extra virgin olive oil to the bacon fat in the pot to equal 2 tablespoons. Stir in diced onion, red bell pepper, celery, and jalapeno. Cook for 4–5 minutes until softened.
Step 4: Add garlic, oregano, cumin, coriander, and chili powder. Stir for 1 minute to bloom the spices.
Step 5: Push the veggies to the sides of the pot and add the Italian sausage. Cook, breaking it up with a spatula, until browned and cooked through.
Step 6: Stir the sausage and veggies together, then add the ground turkey. Break it into bite-sized pieces and cook for 4–5 minutes until no longer pink.
Step 7: Stir in the tomato paste and cook for 2–3 minutes, stirring frequently.
Step 8: Add crushed tomatoes, chicken broth, black beans, pumpkin puree, salt, and pepper. Stir to combine and bring to a boil.
Step 9: Reduce to a simmer and cook uncovered for 45 minutes, stirring occasionally. Add more chicken broth if chili becomes too thick. Taste and adjust salt as needed.
Step 10: Serve topped with your favorite toppings like sour cream, diced avocado, sliced scallions, pickled red onions, cilantro, and crispy tortilla strips.

Tips & Variations

Use spicy Italian sausage if you want a little heat, or opt for mild if you prefer milder flavors.
To deepen the smoky flavor, try using smoked paprika along with or instead of chili powder.
For a vegetarian version, omit meats and add extra beans, diced sweet potatoes, or cooked lentils.
If you can’t find fire-roasted tomatoes, regular crushed tomatoes work fine—just add a pinch of smoked paprika for extra complexity.

Storage

Store the chili in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much. The flavors often deepen after resting overnight.

How to Serve

A dark bowl filled with layers of food sits on a white marbled surface. The bottom layer is thick brown chili with black beans, topped on one side with green chopped avocado pieces sprinkled with black pepper and fresh cilantro leaves. Next to the avocado are thin green chopped scallions, bright pink pickled red onion slices, and a dollop of white sour cream sprinkled with black pepper. A light green lime wedge and yellow thin tortilla strips are placed on the side, along with an orange edible flower on top. The bowl is on a round wooden tray with a light blue napkin and a gold spoon beside it, with a small orange pumpkin and a pink flower nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground beef instead of turkey and sausage?

Yes, ground beef is a good substitute if you prefer, though the flavor will be richer. You can also use all sausage or all turkey depending on your taste.

Is pumpkin puree sweet in this chili?

No, pumpkin puree adds a subtle earthiness and creaminess without sweetness. It complements the spices and balances the heat, making the chili smooth and hearty.