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
Units
Scale
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.
