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The BEST EVER Pumpkin Chili (Gluten & Dairy Free)

September 18, 2017 by Emily 72 Comments

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The BEST EVER Pumpkin Chili - This pumpkin chili recipe might just win you a prize! (gluten-free, paleo-friendly and vegan-friendly!) // pumpkin recipes // pumpkin soup // chili cook-off winner #pumpkin #chili #chilicookoff #glutenfree #dairyfreeThe BEST EVER Pumpkin Chili - This pumpkin chili recipe might just win you a prize! (gluten-free, paleo-friendly and vegan-friendly!) // pumpkin recipes // pumpkin soup // chili cook-off winner #pumpkin #chili #chilicookoff #glutenfree #dairyfreeThe BEST EVER Pumpkin Chili - This pumpkin chili recipe might just win you a prize! (gluten-free, paleo-friendly and vegan-friendly!) // pumpkin recipes // pumpkin soup // chili cook-off winner #pumpkin #chili #chilicookoff #glutenfree #dairyfreeThe BEST EVER Pumpkin Chili - This pumpkin chili recipe might just win you a prize! (gluten-free, paleo-friendly and vegan-friendly!) // pumpkin recipes // pumpkin soup // chili cook-off winner #pumpkin #chili #chilicookoff #glutenfree #dairyfreeThe BEST EVER Pumpkin Chili - This pumpkin chili recipe might just win you a prize! (gluten-free, paleo-friendly and vegan-friendly!) // pumpkin recipes // pumpkin soup // chili cook-off winner #pumpkin #chili #chilicookoff #glutenfree #dairyfree

The BEST EVER Pumpkin Chili – Pumpkin isn’t just for dessert! This pumpkin chili is a savory, filling meal you’ll make over and over. (Gluten free, dairy free)

BEST EVER Pumpkin Chili from One Lovely Life

Recipe, post, and photos updated Sept. 2017. Originally posted Sept. 2013. 

I remember once going through the checkout with a few cans of pumpkin in my cart and the cashier holding it up, bewildered. “What do you make with this? I’ve only ever tried pumpkin bread.”

My heart broke for her.

I LOVE pumpkin things. Always have. Our family has been making these pumpkin muffins since I was in junior high, which sort of opened the door for All The Pumpkin Things ever since.

As much as I love sweet applications–blender pumpkin pancakes, pumpkin cake, pumpkin oatmeal, etc. I really REALLY love savory applications for pumpkin too.

I’ve tried it in soups (amazing!), curry (amazing!!), and chili (amazing!!!). It’s just one of my forever favorites and this pumpkin chili is exactly the reason why.

The BEST EVER Pumpkin Chili from One Lovely Life

WHY I LOVE THIS PUMPKIN CHILI

IT’S GOOD FOR YOU! Pumpkin is SO full of nutrients. It’s an amazing source of vitamins, fiber, and all sorts of other goodies that keep us young and healthy. It’s another reason we try mixing it in whenever we can.

IT HAS AN AMAZING TEXTURE. In savory applications like this one, you actually don’t even really know the pumpkin is there. Instead, you just get an extra layer of vegetable-y goodness, silky texture, pretty color, and delicious flavor. It’s a trick you can use with any chili recipe, really. Just stir in a can of pumpkin to your favorite chili recipe and enjoy all the benefits!

IT’S PERFECT FOR COOL WEATHER. Pumpkin chili makes a spectacular Halloween pre-trick-or-treating meal. Hearty, festive, and…well…not candy-ish. It’s a favorite all through the colder months (and throughout the year because #teamforeverpumpkin). Add a side of pumpkin cornbread muffins and you’re in business!

IT GETS BETTER WITH TIME. I often like to make this pumpkin chili ahead of time (the day before or morning of) so the flavors can develop even more. It just gets better with time!

The BEST EVER Pumpkin Chili

FAQ + TIPS ON THIS PUMPKIN CHILI

PALEO? VEGAN? TRY THIS! This is pumpkin chili recipe is a SUPER adaptable recipe and can fit almost any dietary restrictions.

  • For a paleo version, skip the beans and add an extra bell pepper and another 1/2 lb. ground beef or turkey.
  • For a vegan version, skip the meat and add another can of your favorite beans (kidney beans or another can of black beans are my two favorite choices).

CAN I FREEZE PUMPKIN CHILI? Yes! My favorite way for easy thawing is to put it into a freezer-safe bag, squeeze out any extra air and lay it flat on a plate or in a pan while it freezes. That way, you don’t end up with any surprise spills in your freezer and it freeze flat which makes for faster thawing.

CAN I MAKE PUMPKIN CHILI IN A SLOW COOKER? YES! That’s another reason it’s so great. You can choose to brown your beef and drain the fat before adding it to the crock (no need to cook any other ingredients), or if you’re using lean meat, you can toss it in raw. Just give everything a good stir and set to cook 2-3 hours on HIGH or 4-5 hours on low. I love this slow cooker because it has an automatic warming function (switches to warm when it’s done cooking) and is so easy to program.

ANY TIPS FOR TOPPINGS? Absolutely. While the traditional cheese and sour cream might be your faves, I love using diced avocado or a dollop of this avocado ranch (paleo or vegan!) on top of my pumpkin chili for a great dairy-free version.

The BEST EVER Pumpkin Chili

LOVE THIS PUMPKIN CHILI? YOU MIGHT ALSO LIKE…

  • Gluten Free (or Not!) Pumpkin Cornbread Muffins
  • Maple Cornbread 
  • Creamy Avocado Ranch (a great paleo/vegan sub for sour cream)
  • Pumpkin Taco Soup (another awesome savory pumpkin dish!)
  • Chili Mac (A great way to use leftovers!)

HELPFUL FOR THIS RECIPE: 

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The BEST EVER Pumpkin Chili from One Lovely Life

BEST EVER Pumpkin Chili (Gluten & Dairy Free)


★★★★★

4.8 from 20 reviews

  • Author: One Lovely Life
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: About 10 cups 1x
Print Recipe
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Description

I love making chili the day before I need it. It gets better with time! Don’t miss the notes section for tips on adapting this for vegan or paleo diets. (It’s SO EASY!)


Ingredients

Scale
  • 1 lb. ground beef*
  • 1 green pepper, diced
  • 1 onion, diced
  • 1 Tbsp chili powder
  • 1 Tbsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 (15oz) can pumpkin puree (NOT pie filling)
  • 1 (15oz) can pinto beans, not drained
  • 1 (15oz) can black beans, not drained
  • 1 (28oz) can diced tomatoes, not drained (I like fire-roasted)
  • salt and pepper, to taste
  • olive oil

Instructions

  1. In a large soup pot, brown ground beef with pepper, onion, and a drizzle of olive oil.
  2. As the meat and veggies are cooking, sprinkle over chili powder, cumin, garlic powder, onion, powder, and a healthy pinch of salt and pepper.
  3. When the meat is cooked through and the veggies are tender (10-15 minutes), add pumpkin puree, undrained beans, and the tomatoes with their juice to the pan.
  4. Cover and simmer 15-20 minutes, or until ready to eat.

Notes

FOR A PALEO VERSION, skip the beans and add an extra bell pepper and another 1/2 lb. ground beef or turkey.

FOR A VEGAN VERSION, skip the meat and add another can of your favorite beans (kidney beans or another can of black beans are my two favorite choices).

  • Category: Main Dish, Soup, Chili
  • Method: Stovetop
  • Cuisine: American

Keywords: Pumpkin Chili, gluten free pumpkin chili, best pumpkin chili, dairy free pumpkin chili,

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The BEST EVER Pumpkin Chili from One Lovely Life The BEST EVER Pumpkin Chili from One Lovely Life The BEST EVER Pumpkin Chili from One Lovely Life

Filed Under: beef & pork, Dairy Free, Gluten Free, Soups, Stews & Chili, Vegan

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Comments

  1. Momma Lynn says

    September 16, 2013 at 8:50 am

    I love chili in all it’s varieties!

    A certain house guest of your, LOVED this chili and is looking forward to having it again soon!

    Reply
  2. Tina V. says

    September 16, 2013 at 10:06 am

    This looks delicious!
    When I was young, the only way we had pumpkin was roasted pumpkin.
    Yup, just roasted in the oven, no spices or anything else 😛

    ★★★★★

    Reply
  3. Shelley says

    September 16, 2013 at 11:18 am

    To say I am not a brave eater or cook is an understatement, so I very seldom actually try your amazing recipes, but this I may have to try!
    Hope you’re doing well! We think of you often 🙂

    Reply
  4. Andrea says

    September 16, 2013 at 11:32 am

    I love pumpkin anything! I keep at least six huge cans of pumpkin in my pantry at all times (Costco’s always goes on clearance in the winter, and it is a WAY better deal than pureeing your own – which is what I tried a couple years ago. Dumb.) I am definitely trying this.

    Reply
  5. Katie b says

    September 16, 2013 at 12:20 pm

    As soon as I read your title, I realized that pumpkin was MADE for chili. Thanks for the light bulb!

    Reply
  6. Angelynn Singley says

    September 16, 2013 at 6:14 pm

    Emily, I am eating this as I type and I can’t stop. Thanks for coming up with dinner for tonight! It’s been great to follow your blog. I didn’t even know you had it until after we moved away from Provo. I love it when I see a pinned recipe and follow it back to your site (it has happened many, many times)!

    ★★★★★

    Reply
  7. Naomi says

    September 17, 2013 at 12:42 pm

    I look forward to your pumpkin recipes every year!
    Autumn officially hit the UK this week and I have already baked spiced pumpkin pecan muffins and had pumpkin oatmeal for breakfast 🙂 This will definitely be on next weeks menu!

    Reply
  8. Mackenzie {SusieFreakingHomemaker} says

    September 17, 2013 at 4:02 pm

    Oh my goodness. This isn’t something I would have ever come up with on my own, but it just sounds soo good!

    Reply
  9. Kate says

    September 18, 2013 at 3:29 pm

    Hi Emily, do you think this could be made in the crockpot ? Love ALL of your recipes. Sometimes eat them 2-3 days in a row

    Reply
    • emily says

      September 18, 2013 at 8:14 pm

      Kate – I imagine so. I’d probably add a little water (maybe 1/2c?) and then cook it on high for 3-4 hours or slow for 5-6. If you try it in the slow cooker, let me know!

      Reply
      • suzy says

        February 25, 2019 at 5:40 am

        i made it yesterday for a work chili contest but mine does not taste like pumpkin. Wasn’t it suppose to have a pumpkin taste? im leaving in a hour if someone could let me know what i can add to taste it up

        Reply
        • Emily says

          February 25, 2019 at 5:45 am

          Suzy – Nope! It’s not supposed to be like pumpkin spice or a pumpkin cake. It’s purely for the velvety texture. 🙂

          Reply
    • Judy says

      March 4, 2019 at 8:09 am

      yes making it now!

      Reply
  10. Juliann says

    October 17, 2013 at 2:30 am

    Yummy (even my picky eater ate it), quick to make, cheap, and nutritious. Can’t get better than that! This recipe is going on our regular rotation for the winter. Thanks for all the great soup recipes, they are the best for busy fall school nights.

    Reply
  11. dina crowell says

    October 26, 2013 at 11:25 am

    I added cocoa, cinnamon, brown sugar, tomato sauce, water and a ton more heat to it. It’s fabulous.

    Reply
    • Crystal says

      October 8, 2017 at 8:08 am

      Can you please send me your recipe?

      Reply
  12. Tara says

    November 3, 2013 at 5:47 pm

    Yum, I made this for dinner tonight and it was a huge hit at our house. I love the creaminess the pumpkin adds. Thanks for sharing!

    ★★★★★

    Reply
    • emily says

      November 3, 2013 at 7:08 pm

      Tara – So glad you liked it! We made it again this weekend and just love it!

      Reply
  13. paige flamm says

    September 18, 2017 at 9:17 am

    I’ve been dying to try a pumpkin chili for years! This will be my year!

    Reply
  14. Melissa Griffiths says

    September 20, 2017 at 5:25 am

    I’m so excited that this freezes well! I have a friend who just had a baby so I think I’ll send her half the batch ready to eat and the other half frozen and ready for later! Gorgeous pictures too friend!

    ★★★★★

    Reply
  15. Kat says

    September 20, 2017 at 7:31 am

    Made this last night and it is fabulous. Only thing to note is that it makes a TON – I wasn’t able to fit everything into my slow cooker (realized this as I was halfway through adding the canned ingredients) so I had to pivot to a half slow cooker / half stovetop cooking method. (Maybe I just have a small slow cooker?) Either way, I’m looking forward to having this in the fridge all week and some more in the freezer for later this fall!

    ★★★★★

    Reply
    • Emily says

      September 20, 2017 at 8:32 am

      Oh shoot! I didn’t think about what size slow cooker. I have this 6 quart slow cooker. I should have mentioned that! So sorry for the inconvenience!

      Reply
      • Jen says

        October 29, 2017 at 8:36 am

        I made this the other day for a chili-cookoff at work (I don’t know results yet!) but made it in slow cooker and let it cook for 6 hours on low, didn’t add any water or anything – it seemed there was plenty of liquid. It was good, even my mother who is picky about pumpkin enjoyed it. Getting to the point – I have a 6 qt and it filled it up about 1/2 way, but each cooker is different. Thanks for the easy recipe – I can make it either on stove or in slow cooker!

        ★★★★★

        Reply
        • Emily says

          October 29, 2017 at 12:12 pm

          I’m so glad! It’s one of our very favorite recipes!

          Reply
  16. RUTHIE B says

    October 18, 2017 at 8:41 pm

    I love anything pumpkin, so I made this for lunch and it was so delicious. This recipe goes into my
    “favorite” recipe box. Thanks for sharing.

    ★★★★★

    Reply
    • Emily says

      October 19, 2017 at 5:41 am

      I’m SO happy to hear that! Thank you for sharing!!!

      Reply
  17. Mandy says

    October 27, 2017 at 8:46 am

    Do you think I could make it the night before and refrigerate it? It’s for a birthday party and I’d love to have it done ahead of time.

    Reply
    • Emily says

      October 27, 2017 at 8:49 am

      ABSOLUTELY! It only gets better with time! It’ll last in the fridge for around a week, so you can absolutely make it ahead of time.

      Reply
  18. Nancy says

    October 27, 2017 at 11:42 am

    Looks so yummy!!
    I am going to make this for our chili cook off at our church. I’m thinking I have to double this. Would you double every ingredient.
    And if I use a slow cooker would you add beef broth, and how much?

    Reply
    • Emily says

      October 28, 2017 at 7:31 pm

      Nancy – I apologize for not getting back to you sooner! I would double every ingredient. I don’t think you’d need to add any extra liquid to it. Good luck at the cook off!

      Reply
  19. Amber says

    November 4, 2017 at 9:21 am

    This has been one of my favorite chili recipes for the last year. I love making it for people and then after they’ve eaten some, the shock on their face when I tell them there’s pumpkin in there is pure gold!

    When I make this for cook-offs, I like to add a little extra kick depending on my mood. I always make it in the slow cooker (6 quart) and I throw in 1 or 2 jalapeños, depending on the size, I get one can of diced tomatoes with chiles and one without (15 oz), toss in some red pepper flakes, and maybe a habanero if I’m really feeling spicy.

    I also stick in two cinnamon sticks to cook the 5 hours with the chili and pull them out before serving. It complements the pumpkin really well. I’ve also started adding a bottle of dark stout beer to it to make it less thick and further compliment the pumpkin flavor. The beer also compliments the beef!

    ★★★★★

    Reply
    • Emily says

      November 4, 2017 at 8:27 pm

      Amber – it was so wonderful to read this comment tonight! I absolutely LOVE your suggestions! I’ll have to give them a try!

      Reply
  20. Beth says

    January 28, 2018 at 2:18 pm

    Would you still use the full contents of a tin a beans, including liquid if it was beans in salted water? What about beans in water with a firming agent like Calcium carbonate? I wasn’t sure about either of these, so ended up rinsing the beans that had firming agent in with them and using the liquid & beans from one tin that was just beans and water.

    ★★★★★

    Reply
    • Emily says

      January 28, 2018 at 7:24 pm

      Beth – That’s a great question! I hadn’t thought about that since I usually buy low-sodium or no salt added beans. I think I’d do exactly what you did. 🙂

      Reply
  21. Emily S says

    February 1, 2018 at 7:56 pm

    This turned out amazing. I did make a few changes. I used 2 lbs of ground beef (only because I like thick chili) , one whole yellow onion, 5 cloves of fresh garlic (in place of the powder), a can of kidney beans (along with the other beans mentioned), 18 oz can of tomato paste, a tsp. of cinnamon and about a cup of chicken broth because I needed some more liquid. Oh!! And I quadrupled the chili powder and added some extra cumin. It turned out slightly sweet, mildly spicy, and soooo good. Thank you for the recipe!

    ★★★★★

    Reply
    • Emily says

      February 2, 2018 at 7:08 am

      Wow! That sounds delicious!

      Reply
  22. Ash says

    September 22, 2018 at 2:40 pm

    I wanted to love this recipe as I LOVE anything pumpkin but I feel this chili lacked flavor. We doubled the recipe to take to a chili cook-off this evening but can’t pinpoint exactly what is missing.

    ★★★

    Reply
    • Emily says

      September 22, 2018 at 3:28 pm

      Ash – Oh, bummer! I’m sorry it wasn’t what you were hoping for. A few thoughts–I wonder if all the spices were doubled when you doubled the recipe? I’ve accidentally forgotten to double 1-2 in the past, which can make a big difference. Also, sometimes, the amount of salt in your recipe needs to be increased, depending on how much salt was in your other ingredients (like tomatoes). Salt will wake up all the other flavors in the recipe. If you give it a try again, I’d start there.

      Those things aside, everyone’s chili preferences are different. My mom LOVES this chili, but also likes adding additional cumin since she loves more cumin in her chili. It could be that my blend just isn’t the same as your favorites. Hopefully it does well at the cook-off!

      Reply
      • Ash says

        September 23, 2018 at 11:59 am

        Thank you for the response- we had to doctor it up quite a bit and it seems to have gone well at the cook off so I think we will try again without doubling it!

        Reply
  23. Ryan says

    October 6, 2018 at 6:10 am

    Making this dish for my mom’s birthday. How many servings does this make?

    Reply
    • Emily says

      October 6, 2018 at 12:16 pm

      Ryan – Oh, I hope you all love it! It makes about 8 servings 🙂

      Reply
  24. Brittanee says

    October 17, 2018 at 12:02 am

    What are your thoughts on using chicken vs beef in this recipe? (Either ground or shredded.)
    I’m having a chili bar for my sons birthday party and already have a beef chili planned so I’m looking for another option to have! Would love your input. Thanks so much.

    Reply
    • Emily says

      October 17, 2018 at 5:38 am

      Brittanee – I bet it’d totally work! For ease, I’d probably go with ground so it feels more like traditional chili, but shredded might be nice!

      Reply
  25. Cory says

    October 22, 2018 at 4:09 pm

    Would this work to serve it in a pumpkin?

    Reply
    • Emily says

      October 22, 2018 at 6:55 pm

      That sounds adorable! I’ve never served it in a pumpkin, but I don’t know any reason it wouldn’t work for serving!

      Reply
  26. Terri says

    October 27, 2018 at 7:57 am

    I’m wondering why you don’t recommend draining and rinsing the beans, since I’ve always been told this greatly reduces the chance of causing gas😬

    Reply
    • Emily says

      October 27, 2018 at 10:19 am

      You’re certainly welcome to! It’s never bothered me.

      Reply
  27. Julie says

    October 28, 2018 at 10:17 pm

    Hello Emily,
    I look forward to trying this recipe on Halloween but I ‘m wondering what type of ground meat we could use instead of beef. Chicken, Turkey, sausage?
    Thanks

    Reply
    • Emily says

      October 29, 2018 at 5:32 am

      You can totally use turkey or chicken. I’m not a huge fan of ground turkey (the flavor is too strong for me), so my favorite is ground chicken breast. Hope that helps! 🙂

      Reply
  28. Rachel says

    November 7, 2018 at 5:35 pm

    This was amazing as you said!!
    And YES…I won a chili cook off!!

    I made it with beans and ground beef, added chunks of pumpkin and fresh corn.
    Absolute hit!
    Thank you for sharing!

    ★★★★★

    Reply
    • Emily says

      November 7, 2018 at 7:41 pm

      Oh WOW!!! I’m SO GLAD! I bet it was amazing with the pumpkin and corn in it! I’ll have to try that sometime. Congratulations on your win!!!

      Reply
  29. Meredith A says

    October 1, 2019 at 6:52 pm

    Great recipe! One pot, super easy and delicious! I used ground chicken and it was delicious! I think any ground meat would work just as well!

    ★★★★★

    Reply
    • Emily says

      October 6, 2019 at 6:42 am

      Meredith – That’s wonderful! (And I totally agree–we often make this with ground chicken!)

      Reply
  30. Dayna says

    October 18, 2019 at 1:18 pm

    I felt it lacked flavor my first go at it, but after adding some salt to it, it definitely kicked it up a bit. I recommend adding some hot sauce on it for some heat and additional flavor (Franks or cholula work best). I also used ground chicken which could have resulted in a bit of a dull flavor. Luckily everyone else in my office loved it!

    ★★★★

    Reply
    • Emily says

      October 19, 2019 at 9:03 am

      I’m glad it was a hit at the office! Sounds like you’ve got some great additions that work for your taste 🙂

      Reply
  31. Angela says

    October 31, 2019 at 4:09 pm

    It truly was the best chili ever! Was it the best pumpkin chili I’ve ever had? Yes! But it was also the best chili I’ve had in general. It was perfect. Simple, yet flavorful. I used turkey instead of beef and added some shredded havarti cheese on top. Delicious!

    ★★★★★

    Reply
    • Emily says

      November 1, 2019 at 10:20 am

      Angela – What a happy comment to wake up to this morning! I’m SO glad you enjoyed it as much as we do!!! 🙂

      Reply
      • Anonymous says

        November 1, 2019 at 4:50 pm

        And thank you so much for the recipe! My mom tried it and loved it as well. She had never tried chili before because she was uncertain if she would like it and she loves it now. ☺️

        Reply
        • Emily says

          November 2, 2019 at 5:58 am

          Oh that’s the BEST!!! I’m so happy to hear that!

          Reply
  32. Sheila says

    November 30, 2019 at 10:08 am

    I made this recipe last night and it was a huge hit! It was so easy and quick to make. We loved it and will definitely make it again! It went really well with corn muffins. Next time I may try adding fresh corn in the chili! 💗

    ★★★★★

    Reply
    • Emily says

      December 1, 2019 at 6:39 am

      I’m so glad to hear that! We LOVE it so much!

      Reply
  33. Sam says

    December 8, 2019 at 6:22 pm

    Just made this, it was pretty good but it was a bit bland. Might not be the recipe, maybe my chili powder is weak. Next time I think I’ll double the seasoning and maybe add some chipotle or smoked paprika.

    ★★★★

    Reply
    • Emily says

      December 9, 2019 at 7:20 am

      Sounds like a great plan for next time! 🙂

      Reply
  34. Suzadoo says

    October 5, 2020 at 5:42 pm

    This was killer! Loved the flavors and added some chili pinto beans and red and yellow peppers. Will surely repeat! Thanks.

    Reply
    • Emily says

      October 6, 2020 at 9:17 am

      YAY! I’m so glad you loved it. It’s my FAVORITE this time of year. I bet the extras you added were fantastic!

      Reply
  35. Blaire says

    October 21, 2020 at 3:29 pm

    Very good! Made it with ground turkey to make it healthier. Thanks for the recipe!

    ★★★★★

    Reply
    • Emily says

      October 23, 2020 at 5:19 am

      So glad you liked it, Blaire! Thanks SO much for taking the time to leave a review. I appreciate it!

      Reply
  36. Carolyn Leenerts says

    October 27, 2020 at 2:12 pm

    I served this for my bunco group. So quick and easy to make the day before. I used Impossible burger instead of meat as we have a couple of vegetarians in our group. The spices are perfect, not too much heat and lots of flavor. Everyone LOVED it. I followed the recipe exactly except Instead of a 30oz can of diced tomatoes I used one 15oz can of fire roasted diced tomatoes and 1 15oz can regular. Thank you for sharing this wonderful recipe.

    ★★★★★

    Reply
    • Emily says

      October 28, 2020 at 5:39 am

      Carolyn – Thank you SO much for taking the time to leave a review! I’m so glad to know it works with the Impossible Burger–thank you for sharing!

      Reply
  37. Pennie says

    October 31, 2020 at 10:10 am

    My 6 year granddaughter is allergic to gluten & dairy. So prefect meal for her. We doubled the recipe as we are having a Halloween dinner here this evening. As to much for my crock pot I am having to eat some now, lol. The only thing I found was that it is really bland. I doubled the recipe & spices. So went back & doubled the spices again & that did the trick. Hoping once the chili cooks few hours the tomatoes will blend in better. We will for sure fix this again.

    ★★★★

    Reply
    • Emily says

      November 1, 2020 at 1:54 pm

      Pennie – I’m glad you were able to get the spices where you wanted them in the end 🙂

      Reply
  38. Stef says

    January 23, 2021 at 1:12 pm

    Outstanding per the hubby and little granddaughters.
    I added a dash of cinnamon, 1 tbs chipotle chili powder & 1/4 chocolate chips.
    5 stars!

    Reply

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istisnasız her gün profesyonel sporlarla uğraşan sikiş yengesi bir süredir kapalı olan mekanlar yüzünden çok porno büyük sıkıntıya düşmüştür parası çok olan kadın porno özel bir eğitmen tutarak spora devam etmek istediğini sex söylediğinde yüzmeyi güneşlenmeyi ve bikini ile güneşin altında porno izle saatlerce uzanıp hiçbir şey yapmamayı çok seven porno izle sarışın kız evine çok uzakta olan sahil kesimine sex video gitmeye üşendiği için mahallesinin sonunda bulunan porno lüks villayı gözüne kestirerek kimsenin modern sex izle ve gelişmiş bir toplumun parçası olmak isteyen hd porno bir kafa yapısına sahip olan mature aşırı fazla porno bir modern yapısına evrilmiştir