Pumpkin Chili

A healthy gluten free Pumpkin Chili recipe your family will go nuts over!

Perfect Pumpkin Chili Recipe (Healthy and Gluten Free!) | ASpicyPerspective.com
Pin it on Pinterest!

To me, fall is chili season. Even more so than winter. I love simmering big pots of traditional chili once the weather turns cold, to serve with fluffy cornbread.

However, when my classic chili hand has been overplayed, I turn to alternative chili recipes like…

Roasted Red Pepper Chicken Chili

Slow Cooker Chili Mac and Cheese

Best Turkey Chili 

Frito Chili Cheeseburgers

Nachos with Chili Con Carne

New Mexican Green Chili

Vegan Chili

Paleo White Chicken Chili

Awesome Pumpkin Chili Recipe (Healthy and Gluten Free!) | ASpicyPerspective.com

Last month, when we finally got a short break in the hot weather, I sat a heavy sauce pot out to start a large batch of chili for dinner. While I was pulling out cans of crushed tomatoes from the pantry, I noticed a couple large cans of pumpkin puree leftover from last year.

Tomatoes provide a tangy sweetness to chili. What would chili with earthy pumpkin puree taste like?

I had to know.

Love this Pumpkin Chili Recipe (Healthy and Gluten Free!) | ASpicyPerspective.com

I nixed the tomatoes and made an almost classic chili recipe with pumpkin puree.

It was amazing! Several bites in, my family couldn’t believe how rich and flavorful the Pumpkin Chili turned out.

In fact, we decided Pumpkin Chili might be our new go-to chili recipe.

Pumpkin Chili Recipe | ASpicyPerspective.com

Substituting pumpkin for tomatoes does several wonderful things…

  • It gives the chili a sweet rustic essence and deep flavor.
  • It provides a thicker luxurious texture.
  • It’s a fabulous platform for fall spices.
  • And it tastes great with pork or chicken, if you aren’t a beef lover.

The Best Pumpkin Chili Recipe (Healthy and Gluten Free!) | ASpicyPerspective.com

Usually I add beer to my traditional chili recipe to offer a deeper note.

In this Pumpkin Chili recipe, I carried on the fall flavors by pouring in apple hard cider instead. The apple undertones in the chili balance out the spice and make this chili recipe very hard to resist!

Heavenly Pumpkin Chili Recipe (Healthy and Gluten Free!) | ASpicyPerspective.com

In fact, if you don’t tell your friends and family what’s in the chili until after dinner, they might not even guess it’s pumpkin chili.

Instead, they’ll be wondering what made tonight’s chili so amazing… And when you are going to make it again!

Best Pumpkin Chili Recipe (Healthy and Gluten Free!) | ASpicyPerspective.com

More Chili Recipes We Love!

Pork Chili Verde

Best Beer Chili

Chorizo Chili

Healthy Chicken Chili

Perfect Pumpkin Chili Recipe (Healthy and Gluten Free!) | ASpicyPerspective.com
Print
5 from 6 votes

Pumpkin Chili

Prep Time
10 mins
Cook Time
40 mins
 
We love this amazing Pumpkin Chili Recipe! Zesty earthy chili made with pumpkin pure for an unexpected richness that beats tomatoes.
Servings: 8
Nutrition Facts
Pumpkin Chili
Amount Per Serving (1.5 cups)
Calories 335 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 9g 45%
Cholesterol 81mg 27%
Sodium 800mg 33%
Potassium 496mg 14%
Total Carbohydrates 7g 2%
Dietary Fiber 2g 8%
Sugars 3g
Protein 20g 40%
Vitamin A 24.5%
Vitamin C 29.3%
Calcium 4.6%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • 2 pounds ground pork, or ground chicken
  • 1 large sweet onion, peeled and chopped
  • 1 large red bell pepper, seeded and chopped
  • 3 garlic cloves, minced
  • 2 chipotle peppers in adobo sauce, chopped
  • 29 ounces 100% pure pumpkin puree (1 can)
  • 2 bottles hard cider, gluten-free (12-ounce bottles)
  • 2 cans kidney beans, drained (15-ounce cans)
  • 1 cup chicken broth
  • 2 1/2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1-2 bay leaves
  • Optional Toppings: sour cream, cilantro, red onion

Instructions

  1. Place a large sauce pot over medium heat. Add the ground pork and break into small pieces with a wooden spoon. Add the chopped onion, bell pepper, garlic, and chipotle peppers. Cook until the meat is browned and the onions are soft.
  2. Pour the pumpkin puree, hard ciders, beans, and chicken broth into the pot. Add chili powder, cumin, salt, cinnamon, and bay leaves. Stir well.
  3. Simmer for at least 30 minutes on medium-low heat, stirring occasionally. Serve warm with toppings if deserved.

You May Also Like...

Leave a Reply

Your email address will not be published. Required fields are marked *

28 comments on “Pumpkin Chili

  1. Claudineposted November 12, 2018 at 1:11 pm Reply

    I made this chili in the slow cooker. It was really good, and I will make it again, but I am adjusting the spices to 1tsp of cayenne powder (I don’t have chili powder), 1/2 tbsp of cumin and 1/2 tsp of cinnamon. For us, it was too spicy, we loved that itwas really creamy and nice with the pumpkin purée instead of tomatoes, and felt very much like fall comfort food!

  2. Kayleighposted October 27, 2018 at 5:28 pm Reply

    You say to add the chicken broth in with the ciders, but you don’t have chicken broth listed in the ingredients, or how much to add. 

    • Sommer Collierposted October 30, 2018 at 10:10 pm Reply

      Sorry about that Kayleigh,

      We are in the middle of a recipe format update and there have been some glitches. All fixed!

  3. Janelleposted October 16, 2018 at 11:46 am Reply

    This looks so good! What are your thoughts on using a slow cooker? Could I put everything in there for 2-3 hours on low instead?

    • Sommer Collierposted October 22, 2018 at 9:23 am Reply

      Hi Janelle,

      If you have a multi-cooker and can sauté the veggies and get the pork started at a higher heat first, that would be best. Then turn it down to slow cook and leave it for several hours. If not, I would do this in a skillet, then combine all the ingredients in the slow cooker.

    • Claudineposted November 12, 2018 at 1:13 pm Reply

      I did use the slow cooker for two hours, but it smelled so amazing after one hour that we couldn’t resist and ate it then. It is amazing!

  4. andrea mposted October 4, 2018 at 1:02 pm Reply

    i only used 1 cider and 1/2 cup of chicken broth as this seemed to be way too much liquid – turned out wonderful and was a hit for a party!

  5. Pingback: Brew Up a Pot of Beer Chili Based on Your Favorite Style of Ale or Lager – Bainbridge Today

  6. Debra In the Bold Northposted March 6, 2018 at 2:13 pm Reply

    This was a great surprise on a cold blizzardly day! I added cumin seeds first to the pan to roast them a bit then added the vegetables and meat to the pan. To add a little extra kick to the seasonings, I added 1/4 teaspoon of red pepper flakes, 1/2 teaspoon of turmeric, 1/2 teaspoon of ground cloves. The last 10 minutes of simmering I rinsed a bag of frozen corn. and tossed it in. I served it with sliced avocados. WOW!!! it turned out fabulous!!!

  7. Pingback: These Fall Recipes For An Appetizer, Meal, And Dessert Are Worth Making Even If You’re Lazy AF – Small Talks

  8. Pingback: WEEKLY MEAL PLAN (WEEK 69) - Diethood

  9. Pingback: Weekly Meal Plan #40 - Yellow Bliss Road

  10. Pingback: Weekly Meal Plan #69 - LemonsforLulu.com

  11. Pingback: Easy Weekly Meal Plan Week #69 | Sweet C's Designs

  12. Pingback: Weekly Meal Plan - Pass The Sushi

  13. Pingback: Easy Meal Plan Week 69 - Foodie With Family

  14. Pingback: Weekly Meal Plan Week 69 - Dinners, Dishes, and Desserts

  15. Pingback: Weekly Meal Plan {Week 69} | Wishes and Dishes

  16. Sabrina B.posted October 17, 2016 at 4:16 pm Reply

    Making chili tonight with a different recipe but saving this for pumpkin carving time so I’ll have yet another place to dump all of that puree! thank you for this, prefer non-tomato chili recipes too!!

  17. Neilposted October 17, 2016 at 12:50 pm Reply

    Good one! I’d never have thought of pumpkin. I’ve been on Tim Ferriss’s four hour body plan to ditch a few sneaky pounds, and was pondering subbing tomatoes for something else. Not sure if pumpkin will be better than toms for 4-HB but sounds delicious. Definitely one of the great things about a giant family pot of chili is you can hide practically anything in there. lol. I like to blitz mushrooms in a processor and add them to chilies for a bit of body and extra flavor. Shhhhh. Don’t tell.

  18. Laura @ Laura's Culinary Adventuresposted October 15, 2016 at 5:35 pm Reply

    What a great recipe for fall! It looks so hearty!

  19. Heather Christoposted October 13, 2016 at 12:19 am Reply

    I love this Sommer! looks delicious!

  20. [email protected]posted October 11, 2016 at 5:56 am Reply

    Sounds amazing. I will most definitely be making this but will use fresh pumpkin or butternut as here, in Dordogne, we do not get canned pumpkin.

  21. Sylviaposted October 10, 2016 at 9:35 pm Reply

    Oh my – I am so glad I subscribed – I love chici, I love pumpkin and I absolutely adore hard cider – this is happening this week!

    • Sylviaposted October 10, 2016 at 9:36 pm Reply

      So excited I misspelled chili LOL

  22. Cheryl Nixposted October 10, 2016 at 10:51 am Reply

    Can I use something else besides hard cider?

    • Sommerposted October 10, 2016 at 12:35 pm Reply

      Hi Cheryl! Try sparkling apple cider. It should offer a similar flavor. :)

  23. lauren @ Climbing Grier Mountainposted October 10, 2016 at 9:34 am Reply

    I could go for a big bowl of this pumpkin chili right now! Sounds amazing!