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Pumpkin Chili

Lodge Cast Iron | October 28, 2020

Want to jazz up your traditional chili recipe? Just add pumpkin puree! The pumpkin's hint of sweetness mixes with the spicy flavors of the chili for a warmth that's savory and satisfying. This recipe is perfect for a chilly autumn evening. 

Prep Time
10 minutes
Cook Time
1 hour
Pumpkin Chili Recipe


  • 2 tablespoons olive oil
  • 1 pound turkey sausage
  • 4 cloves garlic, minced
  • 1 large yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1, 15-ounce can black beans, rinsed and drained
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 2 teaspoons salt, plus extra for finishing
  • 1 teaspoon pepper, plus extra for finishing
  • ½ teaspoon cinnamon
  • ¼ teaspoon cayenne pepper
  • 1, 16-ounce can or bottle of pumpkin-style beer
  • 2, 14.5-ounce cans fire-roasted tomatoes
  • 1, 15-ounce can pumpkin puree
  • ½ cup heavy cream
  • ½ cup sour cream
  • ¼ cup chopped cilantro



  1. Heat olive oil in 5 Quart Dutch Oven over medium-high heat 3-5 minutes.
  2. Add ground turkey sausage, breaking into pieces, and brown 5-7 minutes. Add garlic and onion and continue to cook, stirring occasionally, until onion has softened, 5 minutes.
  3. Toss in bell peppers, beans, spices, 2 teaspoons salt, and 1 teaspoon pepper, and stir well. Continue cooking for 5 minutes.  
  4. Slowly add beer and bring to a boil. Lower heat and simmer. Add fire-roasted tomatoes and pumpkin puree and simmer for 30-45 minutes, stirring occasionally.
  5. Remove from heat and stir in heavy cream. Season with salt and pepper to taste. Garnish with sour cream and cilantro.
Pro Tips:
  • Want to make this recipe vegetarian? Substitute an extra 15-ounce can of black beans for the turkey sausage.  
  • Want it without the beer? Substitute 2 cups chicken or vegetable stock. 


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Contributed By: Lodge Cast Iron

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