Easy Pumpkin Chili

This pumpkin chili is a hearty dinner that's the perfect way to warm up on a cool evening. This is my family's favorite chili recipe and we eat it almost weekly during chili season and it make great leftovers - it tastes even better the next day! I make mine on the stovetop in about an hour, but using a crockpot will make it even easier for a busy weeknight meal. 

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 puree 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.  Just add your favorite chili toppings and you'll have an unforgettable meal!

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

Ingredient Notes

This wonderful recipe uses simple ingredients which can be found in any grocery store.  Plus it is both gluten free and dairy free as written.

• Pumpkin Purée - 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.  
• Lean Ground Beef - We always have beef and bean 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 several types of beans in my chili.  Typically I use one can each of kidney beans, black beans and chili beans (pinto beans).  Bush's brand is gluten free and widely available.
• Gluten Free 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.

See recipe card below for ingredient list with measurements.

Substitutions & Variations

• Make Vegetarian Chili -  Simply replace the beef broth with vegetable broth and omit the ground beef.  Or you can substitute a plant based meat or an extra can of beans for the ground beef.
• Make Pumpkin Turkey Chili - Use ground turkey in place of the ground beef for a lighter chili.
• 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 or butternut squash for a little extra vegetable power.  Simply cube your vegetables and add them along with the onion so they get plenty of cook time.

How to Make Pumpkin Chili

I prefer to use my 5 quart Dutch Oven pot to make this recipe on the stovetop.  If you don't have a Dutch Oven, any large pot will work fine.

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

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

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

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

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!

How to Make Slow Cooker Pumpkin Chili

If you prefer to make your chili in the Crock Pot, 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!

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 to try:

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