Keeping up the theme of “hearty, rib-sticking, warm-you-from-the-inside meals for cold weather“, I’m back today with this pumpkin chili recipe. Strictly speaking, there’s more than just pumpkin in this chili (ground beef and onions and garlic and tomatoes, for example), but it’s pumpkin season, so the pumpkin takes precedence!
To be honest though, if the title has you hesitating, the pumpkin flavor really as strong as you might think. Despite containing an entire can of pumpkin puree, the pumpkin flavor takes a backseat to the other, strong flavors. Instead, I think the puree gives this pumpkin chili recipe some rich, earthy oomph and makes it a little more luscious than your average chili.
Did I mention it’s delicious? Dan, a self-professed pumpkin hater, has eaten several bowlfuls of this stuff without complaint. It’s possible I may not have told him what all is in the chili…
In addition to being delicious, this pumpkin chili recipe is also low fuss and not-too-bad-for-you (veggies on veggies). If you want it to be a little healthier, feel free to sub the ground beef with ground turkey or chicken. That’s my usual preference, but Dan has been complaining about the lack of red meat in my cooking lately (“why can’t we eat beef sometimes!”), so I opted not to do a swap this time around. Next time, though, I’m definitely sneaking in some turkey…
Rich Dairy-Free Pumpkin Chili Recipe
- 1.5 to 2 lbs lean ground beef, or turkey
- 1 large onion, diced
- 1 tablespoon minced garlic
- 1 can, 14 oz pumpkin puree
- 4 tablespoon chili powder
- 3 tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon tumeric
- 1-½ tablespoon salt, plus more to taste
- 1 box (16 oz) gluten free beef stock
- 1 can (14.5 oz) petite diced tomatoes
- 1 can (14.5 oz) crushed tomatoes
- 1 tablespoon cocoa powder
- In a large, high-sided pot, cook your beef over medium high – high heat until brown and crumbled.
- When all the beef is browned, scoop the meat onto a plate or bowl and set aside. Leave the meat juices in the pot.
- Add your diced onion and garlic to the pot you used for your beef, and cook until onions are soft. Stir frequently.
- Add the ground beef back into your pot. Stir mixture to combine all the ingredients.
- Add your pumpkin puree into the pot and mix well.
- Cook this mixture for about a minute, stirring periodically
- Stir in your chili powder, cumin, salt, garlic powder, onion powder, and tumeric.
- Add both cans of tomatoes and your gluten free beef stock, and stir.
- Bring mixture to a boil. (At this point there will be a lot of liquid in your pot – don’t worry, most of it will cook down/reduce by the time you’re done.)
- Reduce heat so that mixture is simmering, and cook for 30 minutes, stirring periodically.
- Stir in your cocoa powder and season your chili to taste with salt and pepper.
- Serve, and enjoy!
Courtesy of Tina from Just Putzing Around The Kitchen