Pumpkin Chili

Rich Earthy Pumpkin Chili Recipe (Healthy and Gluten Free!) | ASpicyPerspective.comA healthy gluten free Pumpkin Chili recipe your family will go nuts over!

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

MY OTHER RECIPES

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

 

Pumpkin Chili

Yield: 6-8 servings

Prep Time:10 minutes

Cook Time:40 minutes

5
5 / 5 (3 Reviews)
Did you make this recipe?   Leave a review »

We love this amazing Pumpkin Chili Recipe! Zesty earthy chili made with pumpkin pure for an unexpected richness that beats tomatoes.

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 canned in adobo sauce, chopped
  • 29 ounce can 100% pure pumpkin puree
  • 2 – 12 ounce bottles hard cider (gluten free)
  • 2 – 15 ounce cans kidney beans, drained
  • 1 cup chicken broth
  • 2 1/2 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1-2 bay leaves
  • Optional Toppings: sour cream, cilantro, red onion

Directions:

  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.

Nutrition Information

Yield: 6-8 servings, Serving Size: 8

  • Amount Per Serving:
  • Calories: 781 Calories
  • Total Fat: 5.6g
  • Saturated Fat: 1.6g
  • Cholesterol: 83mg
  • Sodium: 1141mg
  • Carbohydrates: 95.4g
  • Fiber: 10.7g
  • Sugar: 52.9g
  • Protein: 38.7g
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Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

 

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20 comments on “Pumpkin Chili

  1. 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! 

  2. 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. :)

  3. 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

  4. [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.

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

    I love this Sommer! looks delicious!

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

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

  7. 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.

    Rating: 5
  8. 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!!

    Rating: 5
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  18. 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!!!

    Rating: 5