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The BEST EVER Pumpkin Chili from One Lovely Life

BEST EVER Pumpkin Chili (Gluten & Dairy Free)

  • Author: One Lovely Life
  • Total Time: 40 minutes
  • Yield: About 10 cups 1x


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!)



For The Pumpkin Chili:

  • 1/2 Tbsp. olive oil.
  • 1 lb. ground beef*
  • 1 green pepper, diced
  • 1 onion, diced
  • 2 Tbsp chili powder
  • 1 Tbsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp. salt
  • Optional, for more heat: 1/2 tsp. smoked paprika, 1/4-1/2 tsp. chipotle chili 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)

For Garnish:

  • chopped cilantro, sliced green onions or snipped chives, diced avocado, sour cream, yogurt, cheese, or dairy-free cheese, as desired.


  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, smoked paprika an/or chipotle chili powder (if using), and salt.
  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.


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

  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish, Soup, Chili
  • Method: Stovetop
  • Cuisine: American

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