Go Back

Chicken and Pumpkin Chili

This hearty chili is made with ground chicken, sausage meat, pumpkin purée, and a select blend of spices to create a flavorful one-pot meal.
Course Main Course
Cuisine Mexican
Servings 6
My Island Bistro Kitchen My Island Bistro Kitchen


  • 1 tbsp oil
  • 8 oz/225g ground chicken
  • 4 oz/113g sausage meat removed from casing
  • 1 – 1½ tbsp oil
  • 1 tbsp butter
  • ½ cup onion chopped
  • ½ cup celery chopped
  • ½ cup carrot diced
  • 3 cloves garlic minced
  • 4 oz/113g button mushrooms quartered or sliced
  • 1½ - 2 tsp chili powder or to taste
  • ½ tsp oregano
  • ½ tsp basil
  • ¼ - ½ tsp pumpkin pie spice
  • ¼ tsp cumin
  • ¼ tsp cayenne
  • ½ tsp salt
  • Pepper to taste
  • ½ tbsp cocoa
  • 1 cup chicken or turkey stock or 3 tsp liquid chicken bouillon mixed in 1 cup boiling water
  • ½ cup dry red wine
  • 1 – 19 oz/540ml can diced tomatoes with juice
  • 2 tbsp tomato paste
  • ½ cup tomato sauce
  • ½ cup pumpkin purée not pie filling
  • 2 tbsp brown sugar or maple syrup
  • 1 bay leaf
  • 1 – 14 oz/398ml can red kidney beans drained and rinsed


  1. Heat oil in skillet. Crumble the ground chicken and sausage meat into the skillet. Scramble fry meat until browned, about 5 minutes, breaking it up with a spoon or spatula. Drain and set meat aside.
  2. Heat 1 – 1½ tbsp oil in heavy Dutch oven or medium-sized stock pot over medium-high heat. Add 1 tbsp butter. Reduce heat to medium and add the onion, celery, and carrot. Cook the aromatics for 3-4 minutes, stirring frequently, until onion starts to become transparent. Add the minced garlic and mushrooms. Stir mixture briskly for 1-2 minutes longer, ensuring the garlic does not scorch. Stir in the chili powder, spices, salt, pepper, and cocoa. Add the browned meat to the pot.
  3. Add the chicken or turkey stock, red wine, diced tomatoes with juice, tomato paste, tomato sauce, pumpkin purée, and brown sugar or maple syrup to the meat mixture. Stir. Add bay leaf. Cover and increase heat to bring mixture to a boil, then reduce heat to medium-low and cook slowly, stirring occasionally, until chili thickens, about 45-50 minutes. Add the drained and rinsed kidney beans. Simmer, partially covered, for 10-15 minutes more, until beans are heated. Remove and discard bay leaf and ladle chili into bowls. Top with a dollop of sour cream, green onions, and/or shredded cheese, if desired. Served with artisan bread or rolls or tortilla chips. This chili freezes well in airtight containers.

Recipe Notes

Yield: Approximately 6 servings