Pure canned pumpkin has so many uses, including savory recipes! This spicy Gluten-Free Pumpkin Chili is beefy, thick, and perfect for an easy one-pot meal before the kiddos go trick-or-treating!
Did you know that you can use 100% pure pumpkin in tons of savory dishes? It is a great pantry staple to have all year long that adds so much nutrition to your meals. One favorite pumpkin meal is this Gluten-Free Pumpkin Chili, topped with crunchy pepitas for even more pumpkin flavor!
Once you put pumpkin in your chili, you will never go back! It adds a silkiness and a thickness that you normally do not find in chili. Plus, if you omit the beef, this chili can be made completely vegetarian!
Be sure to use 100% pure pumpkin, NOT pumpkin pie filling! Pumpkin pie filling has tons of spices and sugar inside, so be extra careful when buying your canned pumpkin. This recipe is a treat, so let’s get into the tricks to making a perfect pumpkin chili!
Health Benefits of Pumpkin
Pumpkin, canned or fresh, is an extremely nutrient-dense food. It is high in vitamin A, which may help protect your eyesight as you age. Pumpkin also contains lots of antioxidants meant for reducing inflammation and boosting immunity.
Pumpkin is also low in calories, which can help promote weight loss. Replacing other ingredients with pumpkin will not only pack a nutritional punch but will also reduce the caloric content of the dish. Plus, pumpkin is delicious in any recipe!
Ingredients in Gluten-Free Pumpkin Chili
You only need a few pantry staples for this chili, many of which you may already have!
- 2 lbs. ground beef, 80/20 fat content
- 1 small onion, chopped
- 2 ribs celery, chopped
- 1 red bell pepper, chopped
- 2 jalapenos, seeds removed and chopped
- 3 cloves garlic, chopped fine
- 2 cups 100% pure canned pumpkin
- 2 tablespoons chili powder
- 2 tablespoons cumin
- 1 tablespoon smoked paprika
- 2 teaspoons ground coriander
- 3 cups water or chicken stock
- 1 8-oz. can all-natural tomatoes
- 2 cans low-sodium kidney beans, drained
- 2 teaspoons salt
- 1 teaspoon black pepper
- For Topping:
- Salted roasted pepitas
- Sour cream
- Shredded cheddar cheese
How to Make Gluten-Free Pumpkin Chili
Begin by browning the ground beef in a lidded stockpot over medium heat. Allow to cook, breaking up with a wooden spoon, until completely cooked through.
Next, add the onion, celery, bell pepper, and jalapeno to the meat and continue cooking for 5-7 minutes until the veggies soften.
Once the veggies are soft, Add the garlic and cook for 1 minute.
Then, add the canned pumpkin, chili powder, cumin, smoked paprika, and coriander. Stir together until all spices are integrated into the chili.
Thin the chili with the water/stock and tomatoes and bring it to a low simmer. Add the kidney beans, salt, and pepper and cover, reducing the heat to low.
Continue to cook for 1-2 hours, stirring occasionally, until the chili is deep in color and rich in flavor.
Skim off any fat off the top of the chili as needed. If the chili becomes too thick while cooking, add another ½-1 cup of water or stock.
When ready to serve, spoon some chili into a bowl. Top with pepitas, sour cream, and cheddar cheese.
Gluten-Free Pumpkin Chili
Ingredients
- 2 lbs. ground beef, 80/20 fat content
- 1 small onion, chopped
- 2 ribs celery, chopped
- 1 red bell pepper, chopped
- 2 jalapenos, seeded and diced
- 3 cloves garlic, chopped fine
- 2 cups 100% pure canned pumpkin (NOT pumpkin pie filling!)
- 2 tbsp chili powder
- 2 tbsp ground cumin
- 1 tbsp smoked paprika
- 2 tsp ground coriander
- 3 cups water or chicken stock
- 1 8-oz. can crushed tomatoes
- 2 8-oz. cans low-sodium kidney beans, drained
- 2 tsp salt
- 1 tsp black pepper
For Topping:
- Salted roasted pepitas
- Sour cream
- Shredded cheddar cheese
Instructions
- Begin by browning the ground beef in a lidded stockpot over medium heat. Allow to cook, breaking up with a wooden spoon, until completely cooked through.
- Next, add the onion, celery, bell pepper, and jalapeno to the meat and continue cooking for 5-7 minutes until the veggies soften.
- Once the veggies are soft, Add the garlic and cook for 1 minute.
- Then, add the canned pumpkin, chili powder, cumin, smoked paprika, and coriander. Stir together until all spices are integrated into the chili.
- Thin the chili with the water/stock and tomatoes and bring it to a low simmer. Add the kidney beans, salt, and pepper and cover, reducing the heat to low. Continue to cook for 1-2 hours, stirring occasionally, until the chili is deep in color and rich in flavor.
- Skim off any fat off the top of the chili as needed. If the chili becomes too thick while cooking, add another ½-1 cup of water or stock.
- When ready to serve, spoon some chili into a bowl. Top with pepitas, sour cream, and cheddar cheese.
