Rich Dairy-Free Pumpkin Chili Recipe
A hearty dinner perfect for a chilly fall or winter night, this pumpkin chili recipe from Tina of Just Putzing Around the Kitchen is packed with enough flavor to have you going back for thirds.
- 1.5 to 2 lbs lean ground beef, or turkey
- 1 large onion, diced
- 1 tbsp minced garlic
- 1 can, 14 oz pumpkin puree
- 4 tbsp chili powder
- 3 tbsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp tumeric
- 1-1/2 tbsp 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 tbsp 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!