Pumpkin Chili that’s a Fall Family and Cook-Off Favorite

Do you need a delicious and creative way to use up some cans in your pantry? Look no further than this naturally dairy-free, gluten-free pumpkin chili. It’s been a chili cook-off winner at numerous events, and has a uniquely addictive flavor. It was originally submitted by Teresa to Allrecipes.com, but we’ve adapted it a little over the years.

Pumpkin Chili that’s a Family and Cook-Off Favorite

The pumpkin helps to thicken the chili just a bit, and adds a creamy texture with just a hint of pumpkin flavor. It’s enhanced by the warm spices. If you don’t have any pumpkin pie spice on hand, you can substitute 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg or allspice.

I’ve included a couple of options with this recipe. You can make the “sweet chili” version, my favorite with a hint of sweetness, or go completely savory. Each way is wonderful. And you can adjust the heat to taste, for a mild “family-friendly” chili or a kicked-up spicy chili.

Special Diet Notes: Pumpkin Chili

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, and soy-free.

For vegan and plant-based pumpkin chili, omit the ground meat and use 2 cans of kidney beans and 2 cans of black beans.

Adapted from Allrecipes

Pumpkin Chili (Dairy-Free and Gluten-Free)

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This unique chili is full-flavored and delicious, but on the mild side. You can use a spicy chili powder, add more chili powder, or add cayenne pepper if you want a spicy chili.

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Prep Time 5 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Entree

Cuisine: American

Calories: 431

Ingredients Method Nutrition

Ingredients

  

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• 2 pounds ground beef or ground turkey
• 1 large onion diced
• 1 green or red bell pepper diced
• 1 46-ounce can tomato juice or V-8 juice
• 1 28-ounce can diced tomatoes with juice
• 2 15-ounce cans kidney beans or black beans, drained
• 1 15-ounce can pumpkin puree
• 1 to 4 tablespoons sugar or to taste (see Sugar Note below)
• 1 to 2 tablespoons chili powder to taste
• 1 tablespoon pumpkin pie spice
• Salt to taste

Method

 

1. Cook the ground meat in a large pot over medium heat until browned, about 5 minutes. Drain off any excess liquid.
2. Stir in the onion and bell pepper and cook for 5 minutes. Stir in the tomato or V-8 juice, diced tomatoes, beans, and pumpkin puree. Season the chili with the sugar, chili powder, and pumpkin pie spice.
3. Let the chili simmer for 1 hour.
4. Season the pumpkin chili with salt, to taste.

Nutrition

Serving: 1 servingCalories: 431kcalCarbohydrates: 28gProtein: 26.3gFat: 24.3gSaturated Fat: 8.8gSodium: 853mgPotassium: 1093mgFiber: 6.4gSugar: 12.9gVitamin A: 6825IUVitamin C: 126mgCalcium: 121mgIron: 3.7mg

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More Dairy-Free, Gluten-Free Chili Recipes

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