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Gluten-Free Pumpkin Chili

Gluten-Free Pumpkin Chili

The perfect one-pot meal for the family before trick-or-treating! This chili has rich pumpkin, ground beef, and lots of spices for the perfect chilly night meal.
Prep Time 5 mins
Cook Time 2 hrs
Course Main Course
Cuisine American
Servings 6 servings


  • 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


  • 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.


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Keyword Gluten-free Pumpkin Chili, Pumpkin Chili
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