Ground turkey in fall can be tricky… it’s lean, it needs fat and depth to not taste thin. Most pumpkin chilis solve this with beans, but that gets mushy and one-note. This one swaps beans entirely for roasted pumpkin purée, pancetta, and beer, building a glossy, savory base that tastes like it’s been cooking for hours but doesn’t require hours and keeps things low-carb (hello, to our Keto-loving friends). You get warmth from Hatch chiles and ancho spice, cut sharp by lime crema, and it’s the kind of chili that tastes intentional, not like you’re chasing the PSL trend.
The roasted pumpkin purée is the secret. Roasting drives off moisture and deepens flavor in a way canned pumpkin straight from the can never does; It becomes almost caramelized, velvety. Pancetta renders first, browns the turkey, then carries that fat forward through the entire pot. This is what we tested in the GC meat labs because fall happens every year, and if people are going to cook turkey and want pumpkin, they deserve a recipe that actually works.
And if you’re in a fall-cooking mood, our Soups and Stews lineup is loaded with cozy bowls like this one.
🔪 Ingredients & Tools You’ll Need
For the Chili
- Pancetta, diced, renders flavorful fat for the base
- Ground turkey, 85% lean, browns well and holds moisture
- Yellow onion, finely chopped
- Avocado oil
- Garlic cloves, minced
- Roasted Hatch chiles, peeled and chopped
- Pumpkin purée, roasted (see method below)
- Ancho chile powder
- Smoked paprika
- Ground cumin
- Cinnamon, optional, just a whisper
- Kosher salt and cracked black pepper, to taste
- Worcestershire sauce
- Light beer or cervesa
- Low-sodium chicken stock, as needed to loosen
- Fire-roasted diced tomatoes
- Masa harina or fine cornmeal, optional, to thicken if desired
If you’re cooking with leaner cuts, we’ve got plenty of ideas in our Turkey Recipes collection.
For the Lime Crema
- Sour cream
- Lime juice and zest
- Salt
For Serving
- Toasted pepitas
- Fried sage leaves or fresh cilantro
- Crusty bread or cornbread
Equipment
- Large Dutch oven or heavy pot
- Wooden spoon or spatula
- Baking sheet with parchment paper
- Mixing bowls
- Whisk
- Measuring spoons
- Ladle
How to Roast Canned Pumpkin Purée
- Preheat oven to 400°F (204°C).
- Line a baking sheet with parchment paper.
- Spread pumpkin purée in a ½-inch layer, drizzle lightly with oil, and sprinkle with salt.
- Roast 15–25 minutes, stirring once halfway through, until darker and slightly caramelized.
- Cool before using.
💡 This step drives off moisture and builds deep, roasted flavor that makes the chili glossy and velvety.
📝 Step-by-Step Instructions: How to Make Pumpkin Turkey Chili
- Render the Pancetta
In a large Dutch oven over medium heat, cook pancetta until crisp and the fat renders. Remove with a slotted spoon and set aside. - Brown the Turkey
Increase the heat to medium-high. Add turkey to the pancetta fat and spread evenly. Do not stir for the first few minutes to let it sear and develop fond. Cook until well-browned. - Build the Base
Add onion and cook until softened. Stir in garlic, roasted Hatch chiles, and spices. Cook until fragrant. - Deglaze with Beer
Pour in beer and scrape up the browned bits. Simmer briefly to reduce slightly. - Add Pumpkin and Simmer
Stir in roasted pumpkin purée, Worcestershire, chicken stock, tomatoes, and reserved pancetta. Simmer uncovered for 25 to 30 minutes, stirring occasionally, until thick and glossy.- If too loose, simmer longer or whisk in masa harina.
- If too thick, add a splash of stock.
- Season to Taste
Adjust salt, pepper, and Worcestershire to balance richness. - Make the Lime Crema
Whisk sour cream, lime juice, zest, and salt until smooth. - Serve
Ladle chili into bowls. Swirl with lime crema, sprinkle with pepitas, and top with fried sage or cilantro. Serve with crusty bread or cornbread.
🔄 Substitutions & Variations
- Swap pancetta for thick-cut bacon if needed.
- Use poblano or canned green chiles instead of Hatch chiles.
- Replace beer with stock for a no-alcohol version.
- Add chipotle in adobo for extra heat.
💡 Meat Nerd Tips
- Fond equals flavor; do not skip browning.
- Roasted pumpkin naturally thickens the chili without dairy.
- This recipe doubles easily and freezes beautifully.
- Use 85% lean turkey for better texture and flavor. Too lean and you’ll lack any flavor at all.
- Roasting pumpkin purée adds depth and removes excess moisture.
- A light beer or Mexican-style cervesa adds malt complexity without heaviness.
- Make it a day ahead for an even thicker, richer flavor.
🍽️ What to Serve With Pumpkin Chili
- Serve with cornbread, sourdough, or garlic toast.
- Pair with a crisp lager or amber ale.
- Top with shredded cheddar or cotija for extra richness.
🧊 leftovers & Reheating
- Store in the fridge for up to 4 days in an airtight container.
- Reheat gently with a splash of stock to loosen.
- Freeze for up to 3 months; thaw in the fridge overnight before reheating.
- Tastes even better after resting overnight.
Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.
Pumpkin Chili with Ground Turkey, Pancetta & Beer
A savory pumpkin chili built on roasted pumpkin purée instead of beans, rendered pancetta fat, beer-deglazed turkey, and Hatch chiles. Simmered until thick and glossy, topped with lime crema, toasted pepitas, and fresh herbs. No beans, all depth.
Recommended Equipment
- Wooden spoon or spatula
- Baking sheet with parchment paper
- Mixing Bowls
- Whisk
- Measuring spoons
- Ladle
Ingredients
For the Chili
- 4 oz pancetta diced — renders flavorful fat for the base
- 1½ lb ground turkey 85% lean — browns well and holds moisture
- 1 medium yellow onion finely chopped
- 3 tbsp avocado oil
- 3 garlic cloves minced
- 2 roasted Hatch chiles peeled and chopped (about ½ cup)
- 1 15-oz can pumpkin purée, roasted (see method below)
- 1½ Tbsp ancho chile powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ⅛ tsp cinnamon optional, just a whisper
- Kosher salt & cracked black pepper to taste
- 1 Tbsp Worcestershire sauce
- 12 oz light beer / cervesa
- 1 cup low-sodium chicken stock as needed to loosen
- 14 oz fire roasted diced tomatoes
- 1 –2 tsp masa harina or fine cornmeal optional, to thicken if desired
For the Lime Crema
- ½ cup sour cream
- 1 Tbsp lime juice + ½ tsp zest
- Pinch of salt
For Serving
- Toasted pepitas
- Fried sage leaves or fresh cilantro
- Crusty bread or cornbread
Instructions
How to Roast Canned Pumpkin Purée
- Preheat oven to 400°F (204°C).
- Line a baking sheet with parchment paper.
- Spread the pumpkin purée in a ½-inch thick layer.
- Drizzle lightly with olive oil and sprinkle with salt.
- Roast 15–25 minutes, stirring once halfway through, until it thickens, darkens, and develops caramelized edges.
- Cool slightly before using.
Prep the chili
- In a large Dutch oven over medium heat, cook pancetta until crisp and fat renders. Remove with a slotted spoon and set aside.
- Increase the heat to medium-high. Add a tablespoon of oil if the fat from the pancetta isn't coating the bottom of the Dutch oven.
- Add turkey to the pancetta fat and spread evenly. Don’t stir for the first 2–3 minutes; let it sear and develop fond. Continue cooking until well-browned and nearly cooked through.
- Add onion and cook until softened, about 5 minutes.
- Stir in garlic, roasted Hatch chiles, and all spices (ancho, paprika, cumin, cinnamon). Sauté until fragrant, 1–2 minutes.
- Slowly, pour in the beer and scrape up any browned bits with a wooden spoon. Simmer 2–3 minutes to reduce slightly.
Add Pumpkin & Simmer
- Stir in the roasted pumpkin purée, Worcestershire, chicken stock (start with ½ cup), fire roasted tomatoes, and the reserved pancetta. Bring to a gentle simmer.
- Simmer uncovered for 25–30 minutes, stirring occasionally until thick and glossy.
- If too loose: simmer longer or whisk in masa harina. If too thick: add a splash of stock.
- Season to Taste; adjust salt, pepper, and Worcestershire to balance richness.
Make the Lime Crema
- In a small bowl, whisk together sour cream, lime juice, zest, and a pinch of salt.
Serve
- Ladle chili into bowls. Swirl with lime crema, sprinkle toasted pepitas, and top with fried sage or cilantro. Serve with crusty bread or cornbread.
Notes
- Roast the pumpkin purée for deeper flavor and a thicker, velvety chili. Skip this step only if you’re short on time.
- Use 85% lean turkey so it browns well and doesn’t dry out. Leaner blends turn crumbly.
- Light beer adds roasted grain flavor without overpowering the chili. A crisp lager or Mexican beer works best.
- Hatch chiles add mild heat and smoky depth. Replace with poblano or canned green chiles if needed.
- Make this chili a day ahead for maximum thickness and flavor development.
- If the chili is too thin, simmer uncovered longer or whisk in a little masa harina.
- If it’s too thick, loosen with stock until it reaches your preferred consistency.
- This batch freezes well for up to 3 months and reheats beautifully on the stovetop.
- Add toppings like crema, pepitas, cheese, or fried sage to bring extra texture and richness.
Nutrition
Serving: 1serving | Calories: 277kcal | Carbohydrates: 8g | Protein: 24g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 65mg | Sodium: 283mg | Potassium: 449mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1015IU | Vitamin C: 19mg | Calcium: 53mg | Iron: 2mg
Bookmark this recipe now!
❓ Pumpkin Turkey Chili FAQs
Can I make this in a slow cooker?
Yes. Brown the pancetta and turkey first, then transfer everything to a slow cooker. Cook on low for 6 to 7 hours or high for 3 to 4 hours.
What kind of beer works best?
A light Mexican-style beer or amber lager adds just the right balance of malt and crispness.
Do I have to roast the pumpkin?
No, but roasting transforms it from bland to caramelized and nutty. It’s worth it.
Can I use ground beef instead?
Yes. Use 85/15 and adjust salt since beef adds more fat.
How do I thicken it without masa harina?
Simmer longer or stir in cornmeal or crushed tortilla chips.
