The BEST EVER Pumpkin Chili (Gluten & Dairy Free) Recipe

Introduction

This pumpkin chili is a delicious twist on classic chili, combining hearty ground beef with the subtle sweetness of pumpkin. It’s gluten and dairy free, making it perfect for various dietary needs while delivering rich, comforting flavors.

Ingredients

• 1/2 tablespoon olive oil
• 1 pound lean ground beef*
• 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 and heat
• 1 28 oz can fire-roasted diced tomatoes (do not 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 to 1 cup water or broth, as desired
• Chopped cilantro for garnish

Instructions

1. Step 1: In a large pot or Dutch oven, heat olive oil over medium heat. Add the ground beef and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.
2. Step 2: Add the diced green bell pepper, onion, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, black pepper, and optional chipotle chili powder. Cook for 4-5 minutes until the vegetables soften and the spices are fragrant.
3. Step 3: Stir in the fire-roasted diced tomatoes (with their juices), pumpkin puree, pinto beans, and black beans. Mix well to combine. The chili will be thick at this stage.
4. Step 4: Cover the pot and simmer over medium-low heat for 30-40 minutes, stirring occasionally. Add water or broth, starting with 1/2 cup, and adjust up to 1 cup or more to reach your desired consistency.
5. Step 5: Once the chili has thickened and flavors have melded, remove from heat. Serve hot, garnished with chopped cilantro and your favorite chili toppings.

Tips & Variations

• For a vegetarian version, swap the ground beef for extra beans or cooked lentils.
• Adding chipotle chili powder gives a smoky, spicy kick—adjust the amount to your heat preference.
• If you prefer a smoother chili, puree part of the beans or the pumpkin before adding.
• Use broth instead of water for added depth of flavor.

Storage

Store leftover chili in an airtight container in the refrigerator for 3 to 4 days. It also freezes well for up to 2 months. Reheat gently on the stove or in the microwave until warmed through. This chili often tastes even better the next day as the flavors continue to develop.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, it’s best to use pure pumpkin puree. Pumpkin pie filling contains added sugars and spices that can alter the flavor and texture of the chili.

Is this recipe suitable for slow cookers?

Yes, you can brown the beef and sauté the vegetables first, then combine all ingredients in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Adjust liquid as needed.

The BEST EVER Pumpkin Chili (Gluten & Dairy Free) Recipe

---

★★★★★

4.4 from 114 reviews

• Author: Rafael
• Total Time: 1 hour
• Yield: 6 servings 1x
• Diet: Gluten Free

Pin Recipe

Print Recipe

Description

This BEST EVER Pumpkin Chili recipe is a hearty, flavorful, and nutrient-packed meal that combines the warmth of traditional chili spices with the subtle sweetness of pumpkin. It’s gluten and dairy free, making it suitable for those with dietary restrictions. Ground beef, beans, fire-roasted tomatoes, and pumpkin puree come together in a slow-simmered pot, resulting in a thick, comforting chili perfect for cozy dinners or meal prep.

---

Ingredients

Scale 1x2x3x

Meat and Vegetables

• 1/2 Tablespoon olive oil
• 1 pound lean ground beef
• 1 green bell pepper, diced
• 1 onion, diced

Spices and Seasonings

• 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)

Other Ingredients

• 1 28 oz can fire-roasted diced tomatoes (do not 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)
• Chopped cilantro for garnish

---

Instructions

1. Brown The Meat: In a large pot or Dutch oven, heat olive oil over medium heat. Add the lean ground beef and cook for 5-7 minutes, stirring occasionally, until fully browned and cooked through. Drain any excess fat if desired.
2. Add Veggies & Seasonings: To the browned beef, add diced green bell pepper and onion. Sprinkle in chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, black pepper, and optional chipotle chili powder if using. Cook for 4-5 minutes, stirring occasionally, until the vegetables soften and the spices are fragrant.
3. Add Pumpkin, Beans & Tomatoes: Pour in the entire can of fire-roasted diced tomatoes (including juice), pumpkin puree, pinto beans, and black beans. Stir thoroughly to combine all ingredients into a thick mixture.
4. Simmer: Cover the pot and reduce heat to medium-low. Let the chili simmer gently for 30-40 minutes, stirring occasionally. Add 1/2 to 1 cup water or broth as needed to reach your preferred chili consistency. This slow simmer allows the flavors to meld perfectly.
5. Garnish and Serve: Once done, remove from heat and ladle the chili into bowls. Sprinkle chopped cilantro over the top and add your favorite chili toppings to enhance flavor.
6. Storage: Store any leftover chili in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the chili in a sealed container for up to 2 months. The chili tastes even better the next day as flavors deepen.

Notes

• This chili is naturally gluten and dairy free, but always check canned ingredients for additives if you have allergies.
• Use pumpkin puree, not pie filling, to avoid added sugars and spices that alter the flavor.
• Adjust the amount of chipotle chili powder or other spices depending on your heat preference.
• Adding broth instead of water can add extra depth of flavor.
• For a vegetarian version, substitute the ground beef with plant-based protein or extra beans.
• Simmering time is key to develop rich flavors; do not rush this step.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Keywords: pumpkin chili, gluten-free chili, dairy-free chili, ground beef chili, healthy chili, autumn recipes