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

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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.
Author:
Recipe type: Entree
Cuisine: American
Serves: 8 servings
Ingredients
  • 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
Instructions
  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.

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

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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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