Quick Mexican-Style Pumpkin Chili


The butternut squash chili recipe posted earlier this week reminded me of pumpkin chili!

Quick Mexican-Style Pumpkin Chili Recipe (dairy-free, gluten-free and allergy-friendly - vegan options included)

This is a great spring, summer, fall, or winter chili recipe since it uses canned pumpkin puree. But I thought it would be fun to share it again today, specifically, for two reasons. One is to give you a great recipe for the long chili season ahead. And two is because it uses Mexican-inspired flavors worth celebrating on Cinco de Mayo!

This fast pumpkin chili recipe merges bold spices with the mellow richness of a beloved squash for a new family-friendly favorite.

Quick Mexican-Style Pumpkin Chili Recipe (dairy-free, gluten-free and allergy-friendly - vegan options included)This pumpkin chili recipe with photo was shared with us by Cans Get You Cooking.  

Special Diet Notes & Options: Pumpkin Chili

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, top food allergy-friendly, optionally vegan, optionally plant-based, and optionally vegetarian.

Quick Mexican-Style Pumpkin Chili
Prep time
Cook time
Total time
This easy pantry recipe can be enjoyed anytime of year. It's perfect for Memorial Day weekend, chili cook-offs, or a warm fall and winter meal.
Serves: 6 servings
  • 2 tablespoons olive or grapeseed oil
  • 1 cup chopped red bell pepper
  • ½ cup chopped onion
  • 1 clove garlic, minced
  • 1 pound ground turkey, beef, or vegan ground round (can substitute a 15-ounce can of black beans or shredded jackfruit)
  • 2 (14.5-ounce) cans diced tomatoes, undrained
  • 1 (15-ounce) can pumpkin puree (we like Libby's)
  • 1 (15-ounce) can tomato sauce (love Muir Glen)
  • 1 (15.25-ounce) can dark red kidney beans, drained and rinsed
  • 1 (4.5-ounce) can chopped green chiles, chopped
  • ½ cup frozen, canned, or fresh corn
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon black pepper
  • Salt, to taste
  1. Heat the oil in a large saucepan over medium-high heat. Add the chopped bell pepper and onion and saute for 5 to 7 minutes, or until tender. Add the garlic and saute for 30 seconds.
  2. Add the meat and break it up as you cook it until browned, about 5 minutes. Drain off any excess liquid.
  3. Add the tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin and black pepper. Bring the soup to a boil. Reduce the heat to low, cover, and let simmer, stirring occasionally, for 30 minutes.
  4. Season with salt, to taste.

More Chili-Inspired Recipes

Southwestern Chili Tapenade (vegan, gluten-free & allergy-friendly)

Southwestern Chili Tapenade with Olives Recipe - great dairy-free, gluten-free, vegan appetizer!

Light & Easy Chili Lime Popcorn (vegan, gluten-free & allergy-friendly)

Easy Chili Lime Popcorn - Spice up movie night with these 5 simple ingredients! (naturally dairy-free, gluten-free, top allergen-free recipe)

Quick Chili Mac and Cheeze (gluten-free & allergy-friendly)

Chili Mac and Cheeze - Dairy-free, Gluten-free Recipe

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.


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