Pumpkin Chili that’s a Fall Family and Cook-Off Favorite


Do you need a delicious and creative way to use up some cans in your pantry? Look no further than this naturally dairy-free, gluten-free pumpkin chili. It’s been a chili cook-off winner at numerous events, and has a uniquely addictive flavor. It was originally submitted by Teresa to Allrecipes.com, but we’ve adapted it a little over the years.

Pumpkin Chili Recipe - Dairy-Free, Gluten-Free, Allergy-Friendly Cook-Off Winner and Family Favorite. Vegan Option.

Pumpkin Chili that’s a Family and Cook-Off Favorite

The pumpkin helps to thicken the chili just a bit, and adds a creamy texture with just a hint of pumpkin flavor. It’s enhanced by the warm spices. If you don’t have any pumpkin pie spice on hand, you can substitute 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg or allspice.

I’ve included a couple of options with this recipe. You can make the “sweet chili” version, my favorite with a hint of sweetness, or go completely savory. Each way is wonderful. And you can adjust the heat to taste, for a mild “family-friendly” chili or a kicked-up spicy chili.

Pumpkin Chili Recipe - Dairy-Free, Gluten-Free, Allergy-Friendly Cook-Off Winner and Family Favorite. Vegan Option.

Special Diet Notes: Pumpkin Chili

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, and soy-free.

For vegan and plant-based pumpkin chili, omit the ground meat and use 2 cans of kidney beans and 2 cans of black beans.

Pumpkin Chili (Dairy-Free & Gluten-Free)
Prep time
Cook time
Total time
This unique chili is full-flavored and delicious, but on the mild side. You can use a spicy chili powder, add more chili powder, or add cayenne pepper if you want a spicy chili.
Recipe type: Entree
Cuisine: American
Serves: 8 servings
  • 2 pounds ground beef or ground turkey
  • 1 large onion, diced
  • 1 green or red bell pepper, diced
  • 1 (46-ounce) can tomato juice or V-8 juice
  • 1 (28-ounce) can diced tomatoes with juice
  • 2 (15-ounce) cans kidney beans or black beans, drained
  • 1 (15-ounce) can pumpkin puree
  • 1 to 4 tablespoons sugar, or to taste (see Sugar Note below)
  • 1 to 2 tablespoons chili powder, to taste
  • 1 tablespoon pumpkin pie spice
  • Salt, to taste
  1. Cook the ground meat in a large pot over medium heat until browned, about 5 minutes. Drain off any excess liquid.
  2. Stir in the onion and bell pepper and cook for 5 minutes. Stir in the tomato or V-8 juice, diced tomatoes, beans, and pumpkin puree. Season the chili with the sugar, chili powder, and pumpkin pie spice.
  3. Let the chili simmer for 1 hour.
  4. Season the pumpkin chili with salt, to taste.

More Dairy-Free, Gluten-Free Chili Recipes

Sweet Potato, Black Bean, and Bacon Chili

Sweet Potato and Black Bean Chili Recipe - Naturally Dairy-free and Hearty with Gluten-Free Option

Mom’s White Bean & Chicken Chili

White Bean Chicken Chili Recipe - A Family Favorite That's Naturally Gluten-Free and Allergy-Friendly #chickenchili with Vegan Option

Slow Cooker Thai Curry Chili

Slow Cooker Coconut Curry Chili

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply

Rate this recipe: