When the temperatures drop and the craving for something hearty and cozy strikes, nothing hits the spot quite like The BEST EVER Pumpkin Chili (Gluten & Dairy Free) Recipe. This recipe blends the rich earthiness of pumpkin with robust spices and savory ground beef to create a one-pot meal that’s both comforting and bursting with flavor, all while keeping it friendly for gluten and dairy sensitivities.
Why You Should Make This Recipe
Unique flavor twist: The addition of pumpkin brings a subtle sweetness and wonderful creaminess that takes this chili to a whole new level.
Gluten & dairy free comfort: Perfect for those with dietary restrictions without sacrificing any of the deliciousness.
Nutritious and filling: Packed with protein, fiber from beans, and vitamins from fresh veggies and pumpkin.
Easy to prep and customize: With simple ingredients and straightforward steps, it’s a flexible recipe that fits busy schedules and varied dietary needs.
Ingredients & Substitutions
The magic of this chili lies in its simple but powerful ingredients. Each one plays a vital role – from the savory depth of lean ground beef to the smoky warmth of spices, and of course, the luscious pumpkin puree that creates an unexpected, velvety texture and beautiful color. You’ll be amazed how these humble pantry staples come together to create a hearty, soul-satisfying meal.
- Ground Beef: Opt for extra lean (around 93%) to keep it hearty but not greasy; ground turkey or chicken also work great if you want a lighter protein.
- Pumpkin Puree: Use pure pumpkin, not pie filling, to avoid added sugars and spices—this keeps the chili savory and naturally rich.
- Fire-Roasted Diced Tomatoes: They add a smoky depth and slight acidity that balances the sweetness of pumpkin wonderfully.
- Beans: Pinto and black beans bring fiber, texture, and protein; you can leave them out for a paleo version and add extra veggies instead.
- Spices: Chili powder, cumin, smoked paprika, and garlic powder create a warming, layered flavor profile; feel free to add chipotle chili powder for an extra smoky kick.
How to Make The BEST EVER Pumpkin Chili (Gluten & Dairy Free) Recipe
Step 1: Brown the Meat
Start by heating olive oil in a large pot or Dutch oven over medium heat. Add the lean ground beef and cook, stirring occasionally, until it’s fully browned and no longer pink—usually around 5 to 7 minutes. This step is essential for building the chili’s base flavor, so make sure the meat is nicely caramelized without burning.
Step 2: Sauté the Veggies and Seasonings
Next, toss in the diced green bell pepper and onion with your browned beef. Sprinkle in chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook everything together for another 4 to 5 minutes, stirring frequently, until the veggies soften and the fragrant spices bloom beautifully.
Step 3: Add Pumpkin, Beans & Tomatoes
Now it’s time for the star ingredient—the pumpkin puree—along with the fire-roasted tomatoes and drained beans. Stir everything well to combine; the mixture will be quite thick at first, but don’t worry, this is exactly what you want for a comforting chili base that simmers into perfection.
Step 4: Simmer and Develop Flavor
Cover the pot and let your chili simmer gently over medium-low heat for 30 to 40 minutes, stirring every so often. This slow simmer is key to melding all those rich flavors together. If the chili becomes too thick, simply add a splash of water or broth to reach your preferred consistency. Patience here really pays off!
Step 5: Garnish and Serve
Once your chili is thick, flavorful, and downright irresistible, ladle it into bowls and jazz it up with your favorite toppings. A sprinkle of fresh cilantro, sliced green onions, jalapeño, or creamy avocado adds freshness and texture that makes every bite delightful.
How to Serve The BEST EVER Pumpkin Chili (Gluten & Dairy Free) Recipe
Garnishes
To elevate this chili even further, try adding fresh herbs like chopped cilantro or snipped chives for a burst of color and freshness. For creaminess, dairy-free sour cream or a sprinkle of shredded cheddar or dairy-free cheese works beautifully. Don’t forget a few slices of jalapeño if you love a little heat!
Side Dishes
This chili pairs wonderfully with simple sides like warm corn tortillas, gluten-free cornbread, or a crisp green salad for a balanced meal. Roasted sweet potatoes or a bowl of steamed rice also make fantastic accompaniments that soak up every bit of that luscious sauce.
Creative Ways to Present
For a fun presentation, serve your pumpkin chili in hollowed-out mini pumpkins or colorful bell peppers. You could also layer it in a clear bowl or glass jar for a trendy chili parfait with alternating layers of chili, avocado, and cheese. It’s a feast for the eyes as much as the tastebuds!
Make Ahead and Storage
Storing Leftovers
Got chili leftovers? Store them in an airtight container in the refrigerator, where they’ll stay fresh for 3 to 4 days. The flavors actually deepen overnight, making your second-day dinner even better than the first!
Freezing
This recipe freezes beautifully. Portion the chili into freezer-safe containers or heavy-duty zip-top bags and freeze for up to 2 months. Just thaw in the fridge overnight before reheating to enjoy a quick, comforting meal anytime.
Reheating
Reheat your pumpkin chili gently on the stove over low to medium heat, stirring occasionally. If it feels too thick, add a splash of water or broth to loosen it up. Microwave reheating is quick too—just heat in short bursts, stirring in between for even warmth.
FAQs
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Can I make this chili vegetarian or vegan?
Absolutely! Simply substitute the ground beef with hearty mushrooms, lentils, or a plant-based meat alternative. To keep it vegan, avoid dairy toppings or swap in coconut yogurt or vegan cheese.
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Is pumpkin chili spicy?
The base recipe has a warm, mild heat from the spices, but you can easily adjust the spice level by adding chipotle chili powder or fresh jalapeños if you like things hotter.
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What’s the best way to thicken or thin this chili?
If your chili turns out too thick, stir in water or broth a little at a time to reach your desired consistency. To thicken, continue simmering uncovered to let liquid reduce slightly.
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Can I use fresh pumpkin instead of canned puree?
Yes! You can roast and puree fresh pumpkin, but make sure to remove excess moisture so your chili maintains the right thickness and rich flavor.
Final Thoughts
This really is The BEST EVER Pumpkin Chili (Gluten & Dairy Free) Recipe that I’m excited to share with you. It’s not just a meal; it’s a cozy hug in a bowl that’s perfect for chilly nights and gatherings. I encourage you to give it a try, play around with toppings and spice levels, and make it your own – it might just become your new seasonal favorite!
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The Best Pumpkin Black Bean Chili (Gluten & Dairy Free)
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 10 cups 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Best Ever Pumpkin Chili is a hearty, flavorful, and comforting dish that’s both gluten and dairy free. Made with lean ground beef, fire-roasted tomatoes, pumpkin puree, and a blend of warming spices, this chili offers a unique twist on the classic. Simmered to perfection to develop rich flavors, it’s perfect for chilly days and can be customized with various toppings for added freshness and texture.
Ingredients
For The Pumpkin Chili:
- 1/2 Tablespoon olive oil
- 1 pound lean ground beef (93% lean)
- 1 green bell pepper, diced
- 1 onion, diced
- 2 Tablespoons 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 (do not drain)
- 1 15 oz can pumpkin puree (NOT pumpkin 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 or yogurt
- Cheddar cheese or dairy-free cheese, as desired
Instructions
- Brown The Meat: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook for 5-7 minutes, stirring occasionally until it is browned and cooked through.
- Add Veggies & Seasonings: Add diced green bell pepper and onion to the pot along with chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, black pepper, and optional chipotle chili powder. Cook for 4-5 minutes, stirring frequently, until the vegetables soften and the spices become fragrant.
- Add Pumpkin, Beans & Tomatoes: Pour in the fire-roasted diced tomatoes (with juices), pumpkin puree, pinto beans, and black beans. Stir well to combine. The mixture will be thick at this point.
- Simmer: Cover the pot and simmer on medium-low heat for 30-40 minutes, stirring occasionally to prevent sticking. Add 1/2 to 1 cup of water or broth if needed to achieve your desired chili consistency. This simmering step helps the flavors meld and deepen.
- Garnish and Serve: Once the chili is ready, serve it hot garnished with chopped cilantro and your choice of toppings such as sliced green onions, jalapeno, diced avocado, sour cream, yogurt, cheddar cheese, or dairy-free cheese.
- Storage: Store any leftover chili in an airtight container in the refrigerator for 3-4 days or freeze it for up to 2 months. This chili tastes even better the next day!
Notes
- For a Paleo version, omit the beans and add an extra bell pepper and an additional 1/2 pound of ground beef or turkey.
- We recommend extra lean ground beef (93% lean) but you can substitute ground chicken, turkey, or pork.
- Optional cinnamon stick can be added while simmering to add a subtle pumpkin spice flavor.
- This chili is gluten and dairy free by default, but can be customized with toppings as desired.
