Quick Mexican-Style Pumpkin Chili Recipe (Dairy-Free)

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

10 mins

Cook time

40 mins

Total time

50 mins

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.

Author: Cans Get You Cooking

Serves: 6 servings

Ingredients

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

Instructions

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.
Add the meat and break it up as you cook it until browned, about 5 minutes. Drain off any excess liquid.
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.
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

7 Comments

Paul on May 8, 2017 3:25 am

I loved the butternut squash chili, now I’m going to make this and compare the two! Nice one Alisa.

Belinda Y. Hughes on October 30, 2013 10:33 am

Thanks for including vegan options. Pumpkins are great for your heart, eyes and weight management. Can’t wait to try this chili!

Christi on October 27, 2013 1:28 pm

Looks wonderful! Can I put it in the crock pot once I’ve added everything together? On low for a few hours?

- Alisa Fleming on October 27, 2013 3:57 pm
  
  Yes, definitely!
  
Pingback: Quick Mexican-Style Pumpkin Chili (GF, DF, SF, NF) | Specialty Treats for Your 'Free-From' Diet
Teri on October 25, 2013 6:44 am

What is jackfruit? It is in your directions for veganizing this.

Thanks.

- Alisa Fleming on October 25, 2013 7:50 am
  
  Hi Teri, sorry for not being more clear! I’ve updated the post to clarify what it is with a link. It’s young green jackfruit.