The BEST EVER Pumpkin Chili (Gluten & Dairy Free)
I love making this easy pumpkin chili the day before I need it. It tastes even better the next day! Don’t miss the notes section for tips on adapting this for vegan or paleo diets. (It’s SO EASY!)
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Servings: 10 cups
Calories: 217kcal
Ingredients
For The Pumpkin Chili:
- 1/2 Tablespoon olive oil.
- 1 pound lean ground beef*
- 1 green bell pepper diced
- 1 onion diced
- 2 Tablespoon chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- optional: 1/4-1/2 teaspoon chipotle chili powder for extra smokiness & heat
- 1 28 oz can fire-roasted diced tomatoes (don't drain)
- 1 15 oz can pumpkin puree (NOT pie filling)
- 1 15 oz can pinto beans, drained
- 1 15 oz can black beans, drained
- 1/2-1 cup water or broth as desired
For Garnish:
- chopped cilantro sliced green onions or snipped chives, sliced jalapeno, diced avocado, sour cream, yogurt, cheddar cheese, or dairy-free cheese, as desired.
Instructions
- Brown The Meat. In a large pot or Dutch oven, brown ground beef in oil over medium heat 5-7 minutes, or until cooked through.
- Add Veggies & Seasonings. Once the meat is cooked, add the bell pepper, onion, and seasonings. Cook 4-5 minutes to soften the veggies.
- Add Pumpkin, Beans & Tomatoes. When the meat is cooked through and the veggies are tender, add tomatoes, pumpkin puree, and beans to the pot. Stir to combine. (This mixture will be THICK! Don't worry, we're not done yet!)
- Cover and simmer on medium-low heat 30-40 minutes, stirring occasionally. If needed, feel free to add 1/2-1 cup water or broth (or more) to thin the chili out to your desired consistency. Don't rush this simmering process, since it helps the flavor develop.
- Garnish. Sprinkle with chopped cilantro and serve with your favorite chili toppings.
- Store leftover chili in an airtight container in the fridge up to 3-4 days, or freeze up to 2 months. (I love to make this chili in advance--it tastes even better the next day!)
Notes
- FOR A PALEO VERSION, skip the beans and add an extra bell pepper and another 1/2 lb. ground beef or turkey.
- BEEF. We prefer extra lean ground beef (93% lean) for this recipe, but readers have also made it with ground chicken, ground turkey, and ground pork over the years.
- CINNAMON? Some folks add a cinnamon stick to the pot as it simmers, to infuse the chili with a slight cinnamon flavor. This is 100% optional--only if you want to give a hint of pumpkin spice.
Video
Nutrition
Serving: 1Cup | Calories: 217kcal | Carbohydrates: 29.7g | Protein: 18.1g | Fat: 3.7g | Saturated Fat: 1.1g | Cholesterol: 27.1mg | Sodium: 512.5mg | Fiber: 9.7g | Sugar: 5.5g
Nutrition facts are an estimate only and will vary based on brands and amounts used.
Find it Online:
https://www.onelovelylife.com/pumpkin-chili/