Description

This hearty and flavorful Pumpkin Chili is the ultimate gluten-free and dairy-free comfort food, perfect for cozy nights. Made with lean ground beef, pumpkin puree, fire-roasted tomatoes, and a blend of spices, it offers a delicious twist on traditional chili with a subtle sweetness and rich texture. Ideal for meal prep, this recipe serves 10 and can be enjoyed topped with fresh cilantro and your favorite chili accompaniments.

Ingredients

Meat and Oil

1/2 Tablespoon olive oil
1 pound lean ground beef

Vegetables

1 green bell pepper, diced
1 onion, diced

Spices

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)

Canned Goods

1 (28 oz) can fire-roasted diced tomatoes, undrained
1 (15 oz) can pumpkin puree (NOT pie filling)
1 (15 oz) can pinto beans, drained
1 (15 oz) can black beans, drained

Liquids and Garnish

1/2 to 1 cup water or broth (as desired)
Chopped cilantro (for garnish)

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Instructions

Brown The Meat: In a large pot or Dutch oven, heat the olive oil over medium heat and add the ground beef. Cook it for 5-7 minutes, stirring and breaking it apart until it is browned and fully cooked through.
Add Veggies & Seasonings: Once the beef is cooked, add the diced green bell pepper and onion to the pot. Stir in the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, black pepper, and optional chipotle chili powder if using. Cook for 4-5 minutes until the vegetables soften and the spices become fragrant.
Add Pumpkin, Beans & Tomatoes: Pour in the fire-roasted diced tomatoes with their juices, pumpkin puree, and both drained pinto and black beans. Stir thoroughly to combine all ingredients into a thick mixture.
Simmer and Develop Flavors: Cover the pot and reduce the heat to medium-low. Let the chili simmer gently for 30-40 minutes, stirring occasionally. If the chili is too thick, gradually add 1/2 to 1 cup of water or broth to reach your preferred consistency, allowing flavors to meld beautifully during this time.
Garnish and Serve: Once simmered and well blended, remove from heat and sprinkle with freshly chopped cilantro. Serve with your choice of chili toppings such as avocado, sour cream alternatives, or shredded cheese if you tolerate dairy-free options.
Storage: Store any leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months. The chili tastes even better the next day, making it great for meal prep and easy reheating.

Notes

This recipe is gluten-free and dairy-free, suitable for those with dietary restrictions.
You can adjust the heat level by varying the amount of chipotle chili powder or adding fresh jalapeños.
If you prefer a vegetarian version, substitute ground beef with plant-based protein or extra beans.
For thicker chili, reduce the amount of liquid added during simmering; for thinner chili, add more broth or water.
Ensure pumpkin puree is NOT pumpkin pie filling, which contains added sugar and spices.
Leftovers freeze well and flavors improve after resting.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Simmering, Browning
Cuisine: American

Nutrition

Serving Size: 1 cup (approx.)
Calories: 280
Sugar: 6g
Sodium: 520mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 8g
Protein: 22g
Cholesterol: 65mg