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A bowl of pumpkin chili with ground turkley topped with greens, seeds, and herbs, placed on a burlap surface with lime wedges and more greens in the background.
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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.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 277kcal
Author: Kita Roberts

Equipment

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