This pumpkin chili recipe features everything there is to love about chili, beans, tomatoes, ground beef, green chilis, and plenty of spice. The addition of pumpkin puree gives the chili a rich, flavorful creaminess that balances out the heat from the green chilies and spices. I’ve included instructions for the stovetop or slow cooker. It’s gluten-free and dairy-free.
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Cozy and hearty pumpkin chili is perfect to serve in the fall and winter, and it’s a great way to add more nutrition to a favorite recipe. For more chili recipes, try my Dairy-Free White Chicken Chili and Easy Gluten-Free Chili.
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Instructions
In a large Dutch oven, brown the ground beef over medium heat, breaking up the meat as it cooks. Once it’s browned, add the onions and continue cooking for 3-5 minutes. Then add the crushed garlic and cook for another minute.
Add drained beans, fire-roasted tomatoes, pumpkin puree, chilies, tomato paste, chili powder, smoked paprika, sea salt, black pepper, and water. Stir until combined.
Bring to a boil over medium-high heat. Then lower the heat to low and let it simmer for 15-20 minutes.
Serve warm.
Optional toppings: avocado, dairy-free sour cream, cilantro, tortilla chips
How to store and freeze
Store any leftovers in the refrigerator in a covered container.
You can freeze this in a couple of large freezer bags or individual serving-size containers for up to 3 months. To thaw, place the container in the refrigerator overnight and then reheat it on the stovetop.
More gluten-free soups to enjoy
Pumpkin Chili Recipe (Easy to Make)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stove Top
- Diet: Gluten Free
Description
Cozy and hearty pumpkin chili is perfect to serve in the fall and winter, and it’s a great way to add more nutrition to a favorite recipe.
Ingredients
- 1 lb ground beef
- 1 medium yellow onion, diced
- 3 garlic cloves, crushed
- 15 oz can kidney beans, drained and rinsed
- 15 oz can black beans, drained and rinsed
- 15 oz can fire-roasted tomatoes
- 15 oz can pumpkin puree
- 4 oz can diced green chilies
- 4 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 cup water
*Be sure that all canned ingredients are gluten-free.
Instructions
Stovetop Instructions
- In a large Dutch oven, brown the ground beef over medium heat, breaking up the meat as it cooks. Once it’s browned, add the onions and continue cooking for 3-5 minutes. Then add the crushed garlic and cook for another minute.
- Add drained beans, fire-roasted tomatoes, pumpkin puree, chilis, tomato paste, chili powder, smoked paprika, sea salt, black pepper, and water. Stir until combined.
- Bring to a boil over medium-high heat. Then lower the heat to low and let it simmer for 15-20 minutes.
- Serve warm.
- Optional toppings: avocado, dairy-free sour cream, cilantro, tortilla chips
Slow Cooker Instructions
- In a skillet, brown the ground beef over medium heat, breaking up the meat as it cooks. Once it’s browned, add the onions and continue cooking for 3-5 minutes. Then add the crushed garlic and cook for another minute.
- Add all ingredients to a slow cooker. Cook on high for 3-4 hours or low for 6-8 hours.
Notes
The nutrition facts provided below are estimates.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 325
- Sugar: 8.3 g
- Sodium: 677.6 mg
- Fat: 3.6 g
- Carbohydrates: 44.6 g
- Fiber: 15 g
- Protein: 28.4 g
- Cholesterol: 45.2 mg
For more soup recipes, be sure to see my Gluten-Free Dairy-Free Soups.
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