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.
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.
Notes
This is a great stock pot from a trusted brand.
Tried this recipe?Let us know how it was!