pumpkin chili recipe

I love making chili the day before I need it. It gets better with time! Don't miss the notes section for tips on adapting this for vegan or paleo diets. (It's SO EASY!)

BEST EVER Pumpkin Chili (Gluten &amp; Dairy Free)

olive oil.

lb. ground beef*

green pepper, diced

onion, diced

Tablespoon chili powder

Tablespoon cumin

garlic powder

onion powder

salt

Optional, chili powder

(15 oz) can pumpkin puree (NOT pie filling)

(15 oz) can pinto beans, not drained

(15 oz) can black beans,

(28 oz) can diced tomatoes, not drained (I like fire-roasted)

chopped cilantro, sliced green onions

Brown The Meat

In a large Dutch oven or soup pot, brown ground beef over medium heat with pepper, onion, and a drizzle of olive oil.

Add Chili Seasonings

As the meat and veggies are cooking, sprinkle over chili powder, cumin, garlic powder, onion, powder, smoked paprika an/or chipotle chili powder (if using), and salt. 

Add Pumpkin, Beans &amp; Tomatoes

When the meat is cooked through and the veggies are tender (10-15 minutes), add pumpkin puree, undrained beans, and the tomatoes with their juice to the pan.

Cover and simmer

Garnish

Sprinkle with chopped cilantro, sour cream, diced avocado, cheese or dairy-free cheese, as desired!

Store

Keep leftovers covered in the refrigerator 5-7 days, or in the freezer up to 2 months. 

It truly was the best chili ever! Was it the best pumpkin chili I've ever had? Yes! But it was also the best chili I've had in general. It was perfect. Simple, yet flavorful. I used turkey instead of beef and added some shredded havarti cheese on top. Delicious!

I made this recipe last night and it was a huge hit! It was so easy and quick to make. We loved it and will definitely make it again! It went really well with corn muffins. Next time I may try adding fresh corn in the chili!  💗

Just made this, it was pretty good but it was a bit bland. Might not be the recipe, maybe my chili powder is weak. Next time I think I'll double the seasoning and maybe add some chipotle or smoked paprika.

Very good! Made it with ground turkey to make it healthier. Thanks for the recipe!

I served this for my bunco group.  So quick and easy to make the day before.  I used Impossible burger instead of meat as we have a couple of vegetarians in our group.  The spices are perfect, not too much heat and lots of flavor.  Everyone LOVED it.  I followed the recipe exactly except Instead of a 30oz can of diced tomatoes I used one 15oz can of fire roasted diced tomatoes and 1 15oz can regular.  Thank you for sharing this wonderful recipe.

My 6 year granddaughter is allergic to gluten &amp; dairy. So prefect meal for her. We doubled the recipe as we are having a Halloween dinner here this evening. As to much for my crock pot I am having to eat some now, lol. The only thing I found was that it is really bland. I doubled the recipe &amp; spices. So went back &amp; doubled the spices again &amp; that did the trick. Hoping once the chili cooks few hours the tomatoes will blend in better. We will for sure fix this again.

I was hoping I wouldn't concur with the reviews that said it was bland, but I did. I'm probably used to spicier chili. But it is a good base recipe to add to! I doubled the chili powder, added fresh minced garlic, more salt and pepper and cayenne, and it was pretty good. Think I'll give the cinnamon a go on my next try.

This was so delicious!! I replaced the beef with ground pork and it was just as good. I also served the chili inside a pumpkin for fun. I will definitley be making this recipe every fall.

Wonderful recipe! I made it with beef and fresh pumpkin purée. I use all recommended spices, including smoke paprika,chipotie.

https://content.jwplatform.com/videos/I4xk4XHb.mp4

The BEST EVER Pumpkin Chili – Pumpkin isn’t just for dessert! This healthy pumpkin chili is a savory, filling meal you’ll make over and over. (Gluten free, dairy free)

The BEST EVER Pumpkin Chili (Gluten & Dairy Free)

This Easy Vegan Pumpkin Chili is 1 pot, ready in 30 minutes, oil-free and meatless. It is so hearty with seasonal pumpkin for body and creaminess that is accented with spicy, smoky chipotle peppers.

Vegan Pumpkin Chili (Oil-free!)

(120 grams) water

(235 grams) finely diced white onion

garlic

cumin

coriander (optional)

chipotle peppers

(360 grams) tomato sauce/puree

beans

(180 grams) pumpkin puree

cashews

water

(45 grams) fresh lemon juice

apple cider vinegar

fine sea salt

scale.

If making the lemon cream sauce, you will need to make it the day before wanting to eat the chili, as it needs overnight to firm up in the fridge. Simply add all the ingredients to a power blender and blend until completely smooth. It is very runny after making it, but firms and thickens a lot in the fridge, similar to a sour cream consistency. I did not soak my cashews since I have a vitamix, but if you don't, you will need to soak your cashews overnight to soften, drain and rinse, then blend in a food processor as smooth as you can get it along with the other ingredients.

For the chili, add just the 1/2 cup water/broth to a pot with the onion and garlic over medium heat. Once it starts simmering, cook about 8 minutes until the onions are very soft and the liquid has evaporated.

Get your remaining spices and ingredients ready while the onions are cooking.

Add the chili powder, cumin, coriander, salt (I started with 1 1/2 teaspoons), chipotle peppers and sauce and tomato sauce. Cook, stirring constantly for about 1 minute.

Add the remaining ingredients plus 1 cup of water/broth and stir well, bring to a boil and then lower the heat to a simmer and cook for about 20-30 minutes until thickened and the flavors have deepened. I like to put it on very low heat and let it gently simmer for 30 minutes to really deepen the flavor, but you can get away with just 20 minutes if needed. If you&#039;d like it thinner, add a tiny bit more broth or water. Taste and add any more salt if needed or more chipotle if you&#039;d like it spicier.

Serve with lemon cream and fresh cilantro, if desired. The cream really does go amazing with the smoky, spicy flavor!

This Pumpkin Chili with Ground Beef has a lot of fans in my family, and now you can make this tasty pumpkin chili recipe in the slow cooker or the Instant Pot, whichever you prefer.

Pumpkin Chili with Ground Beef

olive oil

beef

salt and fresh ground black pepper

onion,

green bell pepper, diced

T minced garlic

T cumin

T chili powder (a blend of seasonings)

Ancho Chile pepper (or use

dried cilantro (optional)

oregano

tsp. Spike Seasoning

green chiles

beef stock

black beans, rinsed with cold water

pumpkin puree

tomatoes

Heat a small amount of olive oil in...

Heat a small amount of olive oil in the Instant Pot, using SAUTE and HIGH temperature. Then brown the ground beef well, seasoning with salt and fresh ground black pepper to taste. 

While the beef cooks, chop up the onion...

While the beef cooks, chop up the onion and green bell pepper.

Add chopped onion, chopped green pepper, and minced...

Add chopped onion, chopped green pepper, and minced garlic to the Instant Pot. Cook 2-3 minutes, stirring to combine with the ground beef.

Then add ground cumin, chili powder, ground Ancho...

Then add ground cumin, chili powder, ground Ancho chili pepper, dried cilantro, dried oregano, and Spike Seasoning, stir to combine, and cook a couple minutes more.

You probably don't have to rinse the canned...

You probably don't have to rinse the canned beans, but it helps rinse away some of the starchiness so the beans are easier to digest. 

Add the beans to the Instant Pot along...

Add the beans to the Instant Pot along with 3 cups beef stock (or broth) a can of pumpkin, two cans petite diced tomatoes, and a can of diced green chiles.

Stir the mixture, then lock the lid and...

Stir the mixture, then lock the lid and set Instant Pot to MANUAL, HIGH, 10 minutes.

When time is up, let the Instant Pot...

When time is up, let the Instant Pot NATURAL RELEASE for 10 minutes, then release the pressure manually.

Serve hot, with grated cheese and a dollop...

Serve hot, with grated cheese and a dollop of sour cream if desired.

Heat a small amount of oil in a...

Heat a small amount of oil in a large heavy frying pan, add ground beef, season with salt and fresh ground black pepper, and cook until the beef is well browned. Add browned meat to the crockpot.

Add a little more oil to the frying...

Add a little more oil to the frying pan, add diced onion and green bell pepper and cook 2-3 minutes, until the onion and pepper is just starting to soften.

Add minced garlic, ground cumin, chili powder, ground...

Add minced garlic, ground cumin, chili powder, ground Ancho chile pepper, dried cilantro, dried oregano, Spike Seasoning (affiliate link) and diced green chiles and cook a couple minutes more.

Put the onion mixture into the crockpot, then...

Put the onion mixture into the crockpot, then deglaze the pan with the beef stock and add that to crockpot.

While onions and peppers are cooking, drain the...

While onions and peppers are cooking, drain the beans into a colander placed in the sink and rinse with cold water until no more foam appears. (This removes excess starchiness and makes the beans easier to digest.)

Add beans to the crockpot. Add canned pumpkin...

Add beans to the crockpot. Add canned pumpkin and diced tomatoes with juice.

Stir the mixture to combine ingredients, then cook...

Stir the mixture to combine ingredients, then cook on high for 4 hours, (or 8 hours on low) stirring a few times if you’re home. (Crockpots can vary greatly as to how hot they get, so adjust the cooking time depending on your own slow cooker.)

Serve hot, topped with grated cheese and sour...

Serve hot, topped with grated cheese and sour cream if desired.

This chili will be even better after it’s...

This chili will be even better after it’s been in the fridge overnight, and also freezes well.

Quick and easy fall flavored pumpkin Chili, prepared in one pot.

Fall Pumpkin Chili Recipe

Pumpkin Puree

Tablespoon Olive Oil

Onion (sliced)

Ground Beef

Beans (soft Black or Kidney Beans)

Sweet Corn

Tablespoon Tomato Sauce

Stock (Beef

Teaspoon Coriander Seeds Ground

Cayenne Pepper Ground

Teaspoon Cumin Seeds Ground

Bay Leaf

Salt

½ Teaspoon Black Pepper Ground

Tablespoon Cilantro Fresh (to garnish)

Decide if you want to use fresh pumpkin or canned puree. If you use fresh pumpkin - Peel and cut into cubes. Place over parchment paper and sheet pan and roast until soft. Turn into a smooth puree with the help of a blender. Keep aside.

saute onion

Heat up a large pot with oil and add the sliced onions. Sautee until slightly soft.

add meat and vegetable

Add the ground beef, beans and corn to the pot. And also the pumpkin puree and tomato sauce. Mix it all up.

pour in stock

Pour stock over your ingredients in the pot while it&#039;s getting hot. Keep it over medium to high heat.

season

Season with ground coriander seed, cayenne, and cumin. Throw in a bay leaf too and combine.

cook

Leave the chili to cook for about 15 minutes over a medium heat setting. Stir occasionally.

take out bay leaf

Take out the bay leaf once you are done with the cooking process.

Season at the end with salt and black pepper. Stir in.

garnish and serve

Garnish with fresh cilantro and serve up hot.

https://content.jwplatform.com/videos/3XBaGRPJ.mp4

Wholesome spiced fall pumpkin chili with ground beef.

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