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Pumpkin Chili Recipe. Perfect for the Chilly Weather.

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

Why yes, yes that is a pumpkin beer. Don’t you think on these things too?

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

Unfortunately, all these cans of pumpkin end up displayed on the counter top because our pantry is as big as a small igloo. It’s cool. I’m fine about it.

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.

Another thing that makes this chili so flavorful are the spices.

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

Nailed it. The pumpkin beer.

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:


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.


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.

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


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

Hope you enjoy, friends!


Pumpkin Chili Recipe

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 1x


  • 1 Tablespoon Olive or Coconut Oil
  • 1 LBS Ground Turkey or Chicken
  • 1 LBS ground Hot Italian (or just Italian) Chicken or Pork Sausage
  • 1 onion, diced
  • 1 Bell Pepper, chopped
  • 3 Carrots, diced
  • 4 Garlic cloves, chopped
  • 1 Tablespoons Chili Powder
  • 1 Tablespoons ground Cumin
  • 1 Tablespoon dried Oregano
  • 2 teaspoon Salt
  • 6 ounces pumpkin ale
  • 1 15 oz can pumpkin puree (not pumpkin pie filling)
  • 1 cups Chicken Stock

Optional Toppings

  • Plain Greek yogurt or sour cream
  • Cilantro
  • Shredded Cheese
  • Scallions
  • Red Pepper Chili Flakes (for those who like a little more heat)


  1. In a Dutch oven or large soup pot, heat the oil over medium-high heat. Add the ground turkey and chicken sausage. Cook until the the meat begins to brown and caramelize, about 7 to 8 minutes.
  2. Add the onion, bell pepper and carrots. Cook until veggies are softened, about 5 minutes. Add the garlic and cook for 1 minute.
  3. Add the dried spices and cook until very fragrant, 2 to 3 minutes. Deglaze with the pumpkin ale, scraping up brown bits from the bottom of the pot. Allow to cook for 2 minutes.
  4. Add the canned pumpkin and chicken stock. Stir to incorporate all the ingredients. Bring to boil, reduce to medium-low heat and simmer for 20 minutes. If chili gets too thick, add a little bit more chicken stock.
  5. Taste and add salt or red pepper flakes (for more heat) if needed.
  6. Dish out chili and top with shredded cheese, nonfat greek yogurt or sour cream, and scallions.


  • Serving Size: 1
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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

  • Wanda CarltonOctober 11, 2019 - 11:25 am

    Is there any way to make this vegan? ReplyCancel

  • michelemoore78@hotmail.comOctober 13, 2019 - 5:42 pm

    I tried this soup because I try all your recipes. It did not disappoint! I loved it and shared with my daughter and husband. My husband does not like pumpkin but he’s always gracious about tasting when I cook. He then proceeded to eat a whole bowl. My daughter also loved it and is it making it this week for her family. I making it and taking it to work this week for my coworkers. Nothing excites me more than to see you pop up in my email 🙂ReplyCancel

  • MadisonFebruary 27, 2020 - 7:17 pm

    Such a fun spin on chili! We loved the flavor combo and it even surprised our guests when telling them it had pumpkin in it! ReplyCancel

  • RachelMarch 22, 2020 - 7:25 pm

    Me: I made a new recipe tonight. 
    Husband: Is it Bri McKoy?
    Me: Of course. 
    Husband: Awesome. It’s going to be good whatever it is. 
    Kids also beg for bowl after bowl of pumpkin chili! ReplyCancel

  • AlissaSeptember 11, 2020 - 3:23 pm

    This is a new family favorite! All three of my kids will gobble this up, and it’s my “go to” soup to take as a comfort meal for other people. Everyone I share with asks for the recipe. Make a double batch for your freezer! ReplyCancel

  • LorriSeptember 13, 2020 - 1:30 am

    Delicious! Made tonight doe the whole family!ReplyCancel

  • Olivia RSeptember 17, 2020 - 10:55 pm

    It’s simmering on my stove right now! So excited to try it tonight 🙂ReplyCancel

  • HilarySeptember 23, 2020 - 8:22 pm

    This recipe is amazing! My husband literally never says anything more than, “it’s alright” when describing food. He raved about this chili and asked me to put it in our rotation (which he has never asked). I did use all ground beef since that’s what we had and used an Oktoberfest instead of pumpkin ale. I also added a little cayenne because we like our chili hot!ReplyCancel

  • AsharaeSeptember 29, 2020 - 6:17 pm

    Oh my goodness. I finally made this the other night and it was DELICIOUS!! Our store didn’t have pumpkin ale in stock yet, so I made do with more chicken stock and it was still super yummy! I also used ground turkey + Italian pork sausage for the meat. I love that the pumpkin wasn’t super overpowering but added that hint of fall coziness. Great recipe friend!ReplyCancel

  • ArianaNovember 4, 2020 - 8:07 pm

    You will never regret making one of Bri’s recipes! This one is like a warm hug and was the perfect meal for the week of the election. It is great as leftovers too. My 3 year old loves it especially because it has pumpkin in it. 🙂 ReplyCancel

  • RachelNovember 18, 2020 - 12:19 am

    This chili is so good! It’s really hearty! My husband and I both loved it! I used an Oktoberfest beer bc we didn’t have pumpkin ale and it was great!!ReplyCancel

  • BethanyDecember 4, 2020 - 4:00 pm

    Have made this SO many times this season because it’s such a crowd-pleaser!  Pumpkin in the chili is yummy and different enough to feel a little fancy 😉 ReplyCancel

  • AmyJanuary 23, 2021 - 6:02 am

    Does this freeze well?ReplyCancel

  • JacquelineApril 13, 2021 - 12:51 am

    My mind is blown! ReplyCancel

  • JackiOctober 11, 2021 - 2:31 pm

    My family LOVES this recipe! I am not a huge fan of beans in chili, so this hits the spot 😊 I also usually use pork sausage (because I work at a small business that makes sausage), and it is flavorful and delicious! ReplyCancel

  • REBECCA L BUSHJanuary 24, 2022 - 1:41 am

    I’ve made multiple times now…winter staple.  It never disappoints.  Especially after the holidays as you pretty much have everything on hand…hello spare can of pumpkin…ReplyCancel

  • JulieSeptember 26, 2022 - 5:01 pm

    Ok I’m not a chili fan my husband is! BUT THIS RECIPE CHANGED MY MIND! It is so good. It is a must make again recipe.ReplyCancel

  • JessSeptember 27, 2022 - 6:55 pm

    Amazing! This was so good.  When asked what was for dinner and I said pumpkin chili everyone groaned – then when it was served “where’s the pumpkin??”  “this is actually good”  everyone had 2 helpings. I might add a can of black beans next time because i really like beans in my chili but this recipie will be on repeat this fall/winter.  Thank you so much for sharing it.ReplyCancel

  • […] Bri’s Pumpkin Chili: I made it last week, and I will make it approximately 23 more times this fall (give or take). It’s my FAVORITE thing to cook every fall. […]ReplyCancel

  • Jen kOctober 1, 2022 - 5:01 pm

    Is there nutrition info for this recipe?ReplyCancel

  • Decide Once – Live Like A DaylilyOctober 4, 2022 - 11:18 pm

    […] Pumpkin Chili […]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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