Smoky Pumpkin Harvest Chili with Beans and Sage

Why You’ll Love This Recipe

• Cozy fall flavors: pumpkin, sage, and cinnamon add warmth without overpowering heat.
• Silky, hearty texture from pumpkin purée and tender white beans.
• Weeknight friendly: one pot, under an hour, and great leftover.
• Flexible: use turkey or beef, dial the smoky spice up or down, and customize toppings.

Grocery List

• Produce: 1 large yellow onion, 1 medium carrot, 3 garlic cloves, fresh sage (optional for garnish)
• Dairy: Greek yogurt or sour cream; shredded sharp cheddar (optional)
• Pantry: Olive oil, tomato paste, smoky chili powder, ground cumin, ground cinnamon, smoked paprika (optional), chipotle or cayenne (optional), kosher salt, black pepper, 1 can pumpkin purée, 1 can fire-roasted diced tomatoes, 2 cans white beans, low-sodium broth, bay leaf, maple syrup, apple cider vinegar, toasted pepitas (optional)

Full Ingredients

Chili

• 1 tbsp olive oil (use if cooking turkey; skip if beef is not very lean)
• 1 lb ground turkey (93% lean) or lean ground beef (90% lean)
• 1 large yellow onion, diced (about 1 1/2 cups)
• 1 medium carrot, diced small (about 1 cup)
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 2 tbsp smoky chili powder (ancho blend preferred)
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 tsp dried sage or 1 tbsp finely chopped fresh sage
• 1/2 tsp smoked paprika (optional, for extra smokiness)
• 1/4 tsp chipotle powder or cayenne (optional, for heat)
• 1 1/4 tsp kosher salt, divided, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 (15 oz) can 100% pumpkin purée (about 1 3/4 cups)
• 1 (14.5 oz) can fire-roasted diced tomatoes with juices
• 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
• 1 cup low-sodium chicken, beef, or vegetable broth
• 1 bay leaf
• 1 tbsp pure maple syrup
• 1 tsp apple cider vinegar

Optional Toppings & Serving

• Plain Greek yogurt or sour cream
• Toasted pepitas (pumpkin seeds)
• Chopped fresh sage or parsley
• Shredded sharp cheddar
• Cornbread or crusty bread, for serving

Step-by-Step Instructions

Step 1: Prep your ingredients

Dice the onion and carrot, mince the garlic, and finely chop fresh sage if using. Drain and rinse the white beans. Open the pumpkin and tomato cans. Measure out the spices so they are ready to add quickly.

Step 2: Brown the meat

Heat a 5–6 quart Dutch oven or heavy pot over medium-high heat. Add the olive oil if using turkey. Add the ground turkey or beef, breaking it into small pieces. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until deeply browned with crisp edges, 5–7 minutes. If using beef and there is excess fat, spoon off all but about 1 tablespoon.

Step 3: Soften aromatics and bloom spices

Add the diced onion and carrot with a pinch of salt. Cook, stirring, until the onion is translucent and the carrot begins to soften, about 5 minutes. Stir in the garlic and cook 30 seconds until fragrant. Add the tomato paste, chili powder, cumin, cinnamon, sage, smoked paprika (if using), and chipotle or cayenne (if using). Cook, stirring constantly, until the tomato paste darkens to a brick-red color and the spices are toasty and aromatic, 1–2 minutes.

Step 4: Deglaze and add liquids

Pour in the broth and scrape up any browned bits from the bottom of the pot. Stir in the fire-roasted diced tomatoes with their juices and the pumpkin purée. Whisk or stir to fully combine the pumpkin so the base is smooth and creamy. Add the rinsed white beans and the bay leaf. Bring the mixture up to a simmer over medium heat.

Step 5: Simmer gently

Reduce the heat to low to maintain a gentle simmer (tiny, steady bubbles; about 185–195°F if you check with a thermometer). Partially cover the pot and cook for 20–25 minutes, stirring every 5 minutes to prevent sticking. If the chili gets too thick, stir in 1/4–1/2 cup additional broth or water to reach your preferred consistency. Remove and discard the bay leaf.

Step 6: Balance and season

Stir in the maple syrup and apple cider vinegar. Taste and adjust seasoning with the remaining 3/4 teaspoon kosher salt (or to taste) and additional black pepper. Off the heat, fold in a teaspoon or so of finely chopped fresh sage for a bright, herbal finish. Let the chili rest for 5 minutes so the flavors meld.

Step 7: Serve and garnish

Ladle into warm bowls. Top with a dollop of Greek yogurt or sour cream, a sprinkle of toasted pepitas, a shower of shredded sharp cheddar, and a pinch of chopped fresh sage or parsley. Serve with cornbread or crusty bread for dunking.

Pro Tips

• Brown deeply: Let the meat sit undisturbed for 2–3 minutes at a time to develop flavorful browned bits before breaking it up.
• Bloom your spices: Toasting the spices with tomato paste unlocks a richer, smokier flavor base.
• Use pumpkin purée, not pumpkin pie filling: The latter is sweetened and spiced and will throw the flavor off.
• Adjust thickness: Add a splash of broth for a looser chili or simmer uncovered for the last 5–10 minutes to thicken.
• Finish with acid: A small hit of vinegar at the end brightens the autumn-sweet, savory flavors.

Variations

• Smoky Chipotle & Cocoa: Stir in 1 tsp minced chipotle in adobo and 1 tsp unsweetened cocoa powder with the spices; reduce cinnamon to 1/4 tsp for a mole-like depth.
• Vegetarian: Skip the meat. Sauté 8 oz diced cremini mushrooms in 1 1/2 tbsp olive oil until browned; add 1 extra (15 oz) can of white beans. Use vegetable broth. Keep the rest the same.
• Slow Cooker or Instant Pot: Brown meat and bloom spices in a skillet or on Sauté (IP). Transfer to slow cooker and cook on Low 6–7 hours or High 3–4 hours; finish with maple syrup and vinegar. For Instant Pot, pressure cook 10 minutes on High, natural release 10 minutes, then quick release; stir in maple syrup and vinegar.

Storage & Make-Ahead

Cool completely, then refrigerate in airtight containers for up to 4 days. The flavors deepen overnight. Freeze up to 3 months; thaw in the refrigerator, then reheat gently on the stovetop over medium-low, adding a splash of broth if needed. Leftover chili thickens as it chills—loosen with broth or water during reheating.

Nutrition (per serving)

Approximate values using 93% lean ground turkey, without toppings: 305 calories; 24 g protein; 30 g carbohydrates; 9 g fat; 9 g fiber; 640 mg sodium. Toppings will change values.