• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Well Fed Baker
  • Recipe Index
  • 30 Minute Meals
  • Pie Ebook
  • About
  • Newsletter
menu icon
go to homepage
  • Recipe Index
  • 30 Minute Meals
  • Pie Ebook
  • About
  • Newsletter
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • 30 Minute Meals
    • Pie Ebook
    • About
    • Newsletter
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Dinner

    Easy Pumpkin Chili (Gluten Free)

    Published: Feb 28, 2019 · Modified: Oct 29, 2022 by Tiffany · This post may contain affiliate links · 7 Comments.

     

     

    Jump to Recipe Print Recipe

    This pumpkin chili is easy to make on the stove top and takes about an hour to cook. But for an even easier option make pumpkin chili in the crockpot and have it when you get home from work. It's the perfect way to warm up on a cool evening.

    Because we have someone in our family who can’t eat tomatoes, we had to lay off the chili for a while. Last fall, I had the idea to replace tomato sauce with pumpkin instead and voila we had pumpkin chili. At first, some were a bit skeptical about the flavor being like pumpkin pie, but it turns out it tastes almost exactly like traditional chili thanks to the beef broth and vinegar.

    A bowl of pumpkin chili topped with sliced jalapenos.

    This easy pumpkin chili pairs perfectly with a big slice of gluten free cornbread, gluten free corn muffins or corn chips.

    Jump to:
    • Ingredients
    • Substitutions & Variations
    • How do you make pumpkin chili?
    • Can I make this in a slow cooker?
    • Storage
    • More soups and stews:
    • Recipe

    Ingredients

    Ingredients for pumpkin chili on a white table.
    • Pumpkin - For this recipe you can used canned pumpkin puree or homemade, if you like to roast your own pumpkins.  My son says freshly roasted pumpkins taste better in this chili, so you can decide for yourself.  Just make sure to avoid pumpkin pie filling.  We don't want any pumpkin spice flavor in this chili.
    • Ground Beef - We always have beef and beans in our chili.  If you dislike either, then feel free to leave them out.  Make it vegetarian by omitting the beef and using vegetable broth instead of beef broth.
    • Beans - I like to use a mix of beans in my chili.  Typically I use one can each of kidney beans, black beans and chili beans (pinto).  Bush's brand is gluten free and widely available.
    • Beef Broth - The broth works with the pumpkin and vinegar to mimic the tomato sauce in traditional chili.  Make sure to look for gluten free beef broth as this is an ingredient that frequently contains hidden gluten or click here to learn how to make beef bone broth at home.
    • Apple Cider Vinegar - The vinegar adds a little of the acidity that is missing from tomatoes.
    • Onion, Green Pepper, Jalapeno and Garlic - All used for added flavor.
    • Chili Powder - You can't have chili without chili powder.

    See recipe card for ingredient list with quantities.

    Substitutions & Variations

    • Make it vegan - Simply replace the beef broth with vegetable broth and omit the ground beef. Or you can substitute a plant based meat for ground beef.
    • Use ground turkey for a healthier option in this chili. Follow the directions as listed using turkey in place of ground beef.
    • Make it less spicy - Just omit the jalapeno if you don't like spice. You could replace it with additional green pepper for more flavor.
    • Add sweet potatoes for a little extra vegetable power. Simply cube your sweet potatoes and add them along with the onion so they get plenty of cook time.

    How do you make pumpkin chili?

    Ground beef browned in a large pot.

    STEP 1: Brown ground beef in a large soup pot.

    Onions cooking in a large dutch oven pot.

    STEP 2: Remove the cooked beef, add the oil and onion to the pot and cook until translucent.

    Onions, peppers and garlic in a large soup pot.

    STEP 3: Add green pepper, jalapeno and garlic to the cooked onions. Cook 2-3 minutes.

    Beef broth, pumpkin and spices being added to the soup pot.

    STEP 4: Add the beef broth, chili powder, salt and pumpkin to the pot. Stir until well mixed.

    Beans being added to the soup pot.

    STEP 5: Add the beans to the soup pot. Bring to a simmer and cook for about 20 minutes.

    STEP 6: Add the beef to the pot and cook for about 10 minutes uncovered to thicken the chili. Serve and enjoy!

    Can I make this in a slow cooker?

    If you prefer to make your chili in the crockpot, simply brown the ground beef and then add all the ingredients, including the cooked beef, to your slow cooker.  Put the lid on and cook on high for 4 hours or low for 6 hours. So easy!

    Beef mixed into chili in soup pot.

    Storage

    Store leftover chili in an airtight container in the refrigerator. It will last for 4-5 days. This is one dish that really improves as leftovers. The longer it sits the more the flavors blend together.

    This dish is also great stored in the freezer. Once cooled, move the chili to a freezer bag and lay out flat in your freezer. Store for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.

    More soups and stews:

    • A bowl of Brunswick stew sitting on a metal tray.
      Classic Brunswick Stew
    • A bowl of creamy ham and potato soup garnished with green onions.
      Creamy Ham and Potato Soup
    • A bowl of white bean and ham soup served with a piece of cornbread.
      White Bean and Ham Soup
    • A bowl of black bean and sweet potato soup garnished with cilantro and lime wedges.
      Southwest Black Bean Sweet Potato Soup

    If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.

    Recipe

    A bowl of pumpkin chili topped with sliced jalapenos.

    Easy Pumpkin Chili (Gluten Free)

    This pumpkin chili is a terrific dinner for fall and winter nights. You won't miss tomatoes at all!
    Author: Tiffany
    5 from 11 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 8
    Calories: 360kcal
    Prevent your screen from going dark

    Ingredients

    • 1 pound Ground Beef browned and drained
    • 1 Cup Yellow Onion diced
    • ½ Cup Green Pepper diced
    • 1 Jalapeno diced
    • 3 Cloves Garlic diced
    • 2 Tablespoon Olive Oil
    • 1 Tablespoon Chili Powder
    • 1 teaspoon Salt
    • 4 Cup Gluten Free Beef Broth
    • 2 Tablespoon Apple Cider Vinegar
    • 15 ounces Pumpkin Puree not pie filling
    • 15 ounces Can Chili Beans
    • 15 ounces Can Black Beans
    • 15 ounces Can Kidney Beans

    Instructions

    • Add ground beef to a large soup pot. Cook over medium heat until browned.
      1 pound Ground Beef
    • Pour olive oil into a large soup pot and heat over medium. Add the onions and cook for 5-10 minutes, stirring occasionally until they are translucent.
      1 Cup Yellow Onion, 2 Tablespoon Olive Oil
    • Add the green pepper, jalapeno and garlic. Continue to cook about 2-3 minutes, stirring occasionally.
      ½ Cup Green Pepper, 1 Jalapeno, 3 Cloves Garlic
    • Add in the chili powder, salt, beef broth, vinegar and pumpkin. Stir well until it’s soupy and all the pumpkin has been mixed in.
      1 Tablespoon Chili Powder, 1 teaspoon Salt, 4 Cup Gluten Free Beef Broth, 2 Tablespoon Apple Cider Vinegar, 15 ounces Pumpkin Puree
    • Add the beans and stir. Bring to a simmer then lower the heat to medium low. Cover and cook for 20-30 minutes. Stir about every 5 minutes to keep it from sticking to the pan.
      15 ounces Can Chili Beans, 15 ounces Can Black Beans, 15 ounces Can Kidney Beans
    • Add the cooked ground beef. Continue to cook without the lid for another 10-15 minutes. It should thicken up a bit.

    To prepare in a slow cooker

    • Brown and drain your ground beef.
    • Add all ingredients, including cooked beef, to your slow cooker.
    • Cover with the lid and cook on high temperature for 4 hours or low temperature for 6 hours.

    Notes

    Make it vegan: Replace beef broth with vegetable broth.  Omit the ground beef or replace with vegan meat crumbles.
    Storage: Store leftover chili in an airtight container in the refrigerator. It will last for 4-5 days.
    Freezer: This dish is also great stored in the freezer. Once cooled, move the chili to a freezer bag and lay out flat in your freezer. Store for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
    Crockpot Instructions: Brown the ground beef.  Then add the cooked beef and all of the remaining ingredients to your slow cooker.  Cook on high for 4 hours or on low for 6-8 hours.
    Calories: 360kcal | Carbohydrates: 33g | Protein: 21g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 1521mg | Potassium: 945mg | Fiber: 11g | Sugar: 7g | Vitamin A: 8631IU | Vitamin C: 16mg | Calcium: 93mg | Iron: 5mg
    Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!
    Tiffany

    Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.

    Reader Interactions

    Comments

    1. Chris welsh says

      October 11, 2021 at 6:30 pm

      5 stars
      Grandma and Chris tried this and it is a winner. Very good with a little rice and just a little spice

      Reply
    2. Alene says

      August 21, 2020 at 5:04 pm

      What a good idea! I always have cans of pumpkin laying around that I need to use up.

      Reply
      • Tiffany Welsh says

        August 21, 2020 at 6:29 pm

        This is on a regular rotation at our house! And it's even better the next day. Hope you enjoy 🙂

        Reply
    3. Alene says

      August 21, 2020 at 5:04 pm

      What a good idea! I always have cans of pumpkin laying around that I need to use up.

      Reply
      • Tiffany Welsh says

        August 21, 2020 at 6:29 pm

        This is on a regular rotation at our house! And it's even better the next day. Hope you enjoy 🙂

        Reply
    4. Audrey Getman says

      June 19, 2019 at 2:54 pm

      I'm trying this next week when I'm home! I'm excited!

      Reply
    5. Audrey Getman says

      June 19, 2019 at 2:54 pm

      I'm trying this next week when I'm home! I'm excited!

      Reply
    5 from 11 votes (10 ratings without comment)

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    Primary Sidebar

     

     

    A photo of Tiffany Welsh.

    Hey, I'm Tiffany!

    I love sharing gluten-free comfort food and homestyle baking, featuring Dutch oven meals, nostalgic dinners, classic baked goods, with dairy-free or allergen-friendly options. My recipes lean Southern, seasonal, and practical.

    More About Me

    Strawberry Season

    • A slice of strawberry delight served on a white plate.
      No Bake Strawberry Delight
    • A serving spoon scooping out strawberry cobbler from a white baking dish.
      Easy Strawberry Cobbler Recipe
    • A strawberry pound cake on a white serving plate sitting on a pink table.
      Fresh Strawberry Pound Cake
    • A slice of strawberry blueberry pie topped with star shaped pie crust on a white plate.
      Strawberry Blueberry Pie
    • Sliced strawberry crumb cake stacked on a table.
      Strawberry Crumb Cake
    • Two strawberry waffles topped with syrup and slices of fresh strawberries.
      Gluten Free Strawberry Waffles
    Ad for Perfect Gluten Free Pies cookbook.

    What's Trending

    • Crispy pork carnitas on a sheet pan garnished with lime and cilantro.
      Best Dutch Oven Carnitas (Mexican Pulled Pork)
    • A serving dish of green beans and potatoes with bacon.
      Southern Green Beans and Potatoes
    • A glass bowl filled with air fryer popcorn.
      Air Fryer Popcorn
    • A pan of dairy free Marry Me Chicken sitting on a marble counter.
      Dairy Free Marry Me Chicken
    • Four baked panko chicken breasts sitting on a baking sheet.
      Crispy Baked Panko Chicken
    • A sliced chicken breast drizzled with spicy honey sauce on a serving tray.
      Baked Spicy Honey Chicken
    • Recipe Index
    • 30 Minute Meals
    • Pie Ebook
    • About
    • Newsletter

    Footer

     

     

    ↑ back to top

    About

    • Accessibility Policy
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Work With Me
    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2015-2025 Wellfedbaker

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.