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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.
Course: Main Course
Cuisine: American
Keyword: chili recipe, dairy-free recipe, gluten-free dinner recipe, pumpkin chili, pumpkin recipe
Author: Just Putzing Around The Kitchen


  • 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!