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Pumpkin Chili Recipe. Perfect for the Chilly Weather.

I’ve been thinking a lot, friends. Exhibit A:

beer_for_pumkpin_chili_recipe
Why yes, yes that is a pumpkin beer and canned pumpkin 🙂 Don’t you think on these things too?

I can’t help it! This is fall to me. At the beginning of October Beau and I go and discover new pumpkin beers. I buy 18 cans of canned pumpkin. We live really, really exciting lives 😉

Unfortunately, it usually ends up in 10 cans of pumpkin on the counter top because our pantry is as big as a small igloo.

And a fridge stocked with beer which is fine until you have people over for dinner and they ask what you have to drink and you throw your fridge open to only…beer. Oops!

Either way, those cans of pumpkin on the counter top were starting to annoy the OCD part of me. Which tends to be very much alive and well in the kitchen.

So, I had to make something. Prepare yourselves for pumpkin recipes!

First up, one of the most flavorful and satisfying pumpkin chili recipes you will ever have!

Pumpkin Chili Recipe

This recipe uses ground turkey, which in nature can be bland. But I stepped it up by also adding hot Italian ground chicken sausage. This is a must.

Also, in my previous recipes I tend to take you step by step with each photo and then include the printable full recipe at the end.

That is a lot of work. And friends, ain’t no one got time for that. Except maybe the Pioneer Woman. As she should, she’s amazing.

I digress.

What I am saying is from now on I will just take you through a journey of images. Build up your appetite. And the full recipe will be below as usual.

Anyway, chicken sausage! Another thing that makes this chili so flavorful are the spices.

spices_for_pumpkin_chili_recipe

Once all the meat and the spices become real good friends, they get to invite the party. What is the party?

pumpkin_beer_for_pumpkin_chili_recipe

Exactly. The beer deglazes the pan and also adds some great flavor. If you cannot find pumpkin beer you can use a light ale or chicken stock.

Look at this little party I threw:

browning_pumpkin_chili_recipe

Now after you add all the rest of the yummy ingredients you will have about 30 minutes to kill. Which is perfect because you will also have about half your beer left over from this recipe.

beer_jar_for_pumpkin_chili_recipe

So you go ahead and relax! You did, after all, just throw a party 🙂

The end result is pretty amazing. We like to serve it with a dollop of non-fat, plain greek yogurt (instead of sour cream) and some fresh chopped cilantro.

delicious_pumpkin_chili_recipe

And we may or may not serve it with a beer 🙂

best_pumpkin_chili_recipe

My favorite time to eat it? The next day! Oh, it is so yummy the next day!!

Hope you enjoy, friends!

plated_bowl_of_pumpkin_chili_recipe_pinterest

Yields 6

Pumpkin Chili Recipe.

15 minPrep Time

40 minCook Time

55 minTotal Time

Save RecipeSave Recipe

Ingredients

  • Olive Oil
  • 1 15oz can pumpkin puree (not pumpkin pie filling)
  • 1 large Onion (diced)
  • 1 Bell Pepper (chopped)
  • 4 Garlic cloves (minced)
  • 1 pound Ground Turkey or Chicken
  • 3 links Hot Italian Chicken Sausage (casing removed)
  • 2 tablespoons Chili Powder
  • 2 tablespoons ground Cumin
  • 1 tablespoon dried Oregano
  • 1 teaspoon Salt
  • 1 1/2-2 teaspoons Red Chili Flakes
  • 1 Tablespoon arrowroot
  • 6 ounces pumpkin ale (or any light ale or chicken stock)
  • 2 15-ounce cans white northern bean (drained and rinsed)
  • 2 cups Chicken Stock
  • Plain Greek yogurt
    Cilantro for garnish

Instructions

  1. In a Dutch oven, heat the oil over medium-high heat. Add the ground turkey and chicken sausage and season with salt. Cook until the edges of the chicken are brown and meat begins to caramelize, about 7 to 8 minutes.
  2. Add the onion and bell pepper along with another pinch of salt and cook until translucent, about 5 minutes. Add the garlic and cook for 1 minute.
  3. Add the dried spices and cook until very fragrant, 3 to 4 minutes, and add the arrowroot and stir for 30 seconds. Deglaze with the pumpkin ale, scraping up brown bits form the bottom of the pot and cook until reduced by half, about 3 minutes.
  4. Add the beans, canned pumpkin and chicken stock. Bring to boil, reduce to simmer, and stir frequently. Cook over medium low heat for 30 minutes.
  5. Uncover and cook for another 10 minutes. Taste and add salt if needed.
  6. Scoop out chili and add nonfat greek yogurt and fresh, chopped cilantro.
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2 comments
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  • K&J MunizDecember 8, 2013 - 11:47 pm
    Three words: Yum, yummy, and delicious! My husband was excited to try this recipe as it contains all his favorite things: pumpkin, chili, and pumpkin beer! I was excited to eat it! Very good chili. Perfect for a cold evening at home. We'll be saving this recipe, thanks again!

    ReplyCancel

    • Bri McKoyDecember 10, 2013 - 12:05 pm
      Love to hear this! Those are three favorites for my husband as well :)

      ReplyCancel

  • Elle WiensNovember 10, 2014 - 6:06 am
    My husband is going to looooooooove this!

    ReplyCancel

hello love...

Welcome! I'm Bri! Accidental home cook. Lover of gathering people around a table over a meal. Author of Come & Eat (September 2017). What I really want is to pull out a chair for you at my table. But until then, I hope you stay awhile and enjoy my stories + recipes! 

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