Pumpkin Chili

Servings 10 people


  • 1.3 lbs ground turkey, extra lean
  • 6 small links 9oz chicken maple sausage
  • 1 sweet onion, chopped
  • 3 cloves minced garlic
  • 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 purée
  • 1 28oz can diced tomatoes
  • 1 12 oz bottle pumpkin beer any dark beer will do
  • ½ cup chicken broth
  • 2 tbsp chili powder
  • 1 tsp oregano
  • 1 tsp cumin
  • 2 tsp brown sugar
  • ½ tsp cayenne pepper optional
  • 4 Tbsp olive oil
  • sea salt and pepper to taste
  • sour cream to garnish
  • grated cheddar cheese to garnish
  • green onions, sliced to garnish


  • Start by thinly slicing your sausages or taking it off the casing, if you can. Reserve with the ground turkey.
  • In a large heavy bottomed pot, add 2 tbsp of olive oil and sauté the garlic and the onion until translucent.
  • Add the bell peppers and sauté for about 5 minutes. Reserve.
  • In the same pot, add 2 more tbsp of olive oil and brown the ground turkey and sausage. That should take about 10 minutes. Season with sea salt and black pepper.
  • Once the meat is browned, add back the vegetables and then add the diced tomatoes, the pumpkin, the beans and all the spices. Add the pumpkin beer and the chicken broth and stir.
  • Lower the heat to low and simmer for 1½ to 2 hours, stirring occasionally. Adjust salt and pepper, if necessary.
  • Serve it with grated cheddar cheese, some sliced green onions and a dollop of sour cream.


To make this recipe vegetarian, simply omit the meat and substitute the chicken broth for vegetable broth!
Recipe by Olivia’s Cuisine at http://www.oliviascuisine.com/pumpkin-chili/