This gluten free Pumpkin Chili Recipe is a twist on the classic, incorporating rich, earthy pumpkin puree for a fall-inspired comfort meal! Garnish with sour cream and fresh cilantro for a hearty and satisfying meal that celebrates the flavors of fall!

Overhead view of pumpkin chili in a large pot.

Why We Love This Best Pumpkin Chili Recipe

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.

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!

I know that adding pumpkin to chili sounds odd, but trust me when I say it offers so much flavor for this savory pumpkin chili! 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.

Update: Last fall, my daughter Ava and I entered this pumpkin chili recipe in a local chili cookoff… And won! In the last two years since I originally posted this recipe, I’ve had several people email me to say they had also used this recipe for neighborhood, state fair, and sponsored chili competitions and they all placed in first or second place!

Pot of pumpkin chili with cilantro and bay leaves.

Ingredients You Need

Healthy gluten-free pumpkin chili uses minimal ingredients for a super flavorful stew. Here’s what you’ll need:

  • Ground Pork or Chicken – for a richer chili, use ground pork
  • Onion – sweet onion is best
  • Red Bell Pepper – diced
  • Garlic Cloves – freshly minced
  • Chipotle Peppers – canned in adobo sauce and chopped
  • Pumpkin Puree – 100% canned pumpkin puree, not pumpkin pie filling
  • Hard Cider – for a depth of flavor
  • Kidney Beans – or black beans, for added protein and texture
  • Chicken Broth
  • Spices – chili powder, cumin, salt, cinnamon, bay leaves and salt
healthy gluten-free pumpkin chili in a bowl.

How to Make Homemade Pumpkin Chili

Place a large pot or dutch oven 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.

Pour the pumpkin puree, hard cider, beans and chicken broth into the pot. Add chili powder, cumin, salt, cinnamon, and bay leaves. Stir well.

Pumpkin chili in a white bowl with toppings.

Simmer for at least 30 minutes on medium-low heat, stirring occasionally. Serve warm with a dollop of sour cream, cilantro, red onion, and avocado! Enjoy!

Get the Full (Printable) Pumpkin Chili Recipe + VIDEO Below!

Chili with all of the toppings like cilantro, sour cream and onions.

Serving Suggestions

Pumpkin Chili can be enjoyed on its own as a hearty and comforting meal. I highly recommend topping your bowl off with all of the fixin’s like sour cream, cilantro, red onion, avocado, and some crushed tortilla chips or Fritos!

If you are looking to serve some sides along with your chili, try serving it with some of my favorites:

Bowl of pumpkin chili with a silver spoon in the bowl.

Frequently Asked Questions

Can I use ground beef in this recipe?

Definitely! You can use any ground meat you prefer. Ground beef, ground pork, ground turkey, or ground chicken are all great options. For a leaner pumpkin chili recipe, you can use ground chicken or turkey!

How can I make a vegetarian pumpkin chili?

To make a vegetarian pumpkin chili, omit the ground meat and increase the amount of beans you add to the recipe. You can use a combination of kidney beans, black beans, and pinto beans, or use just one or two of them. Use water or vegetable broth instead of chicken broth. This pumpkin chili is already dairy-free, so for vegan pumpkin chili, simply use vegan toppings!

How should I store leftover pumpkin chili?

To store, place in an airtight container in the fridge for 3-4 days. Reheat in the microwave until heated through!

Does chili taste better the longer you simmer it?

Generally, yes. You want to simmer your pumpkin chili for at least 30 minutes, but it will develop more flavor the longer you simmer it. If you can simmer it for up to one hour, that would be ideal to let the flavors really come together!

Pumpkin chili in a bowl with a spoonful of it above the bowl.

More Chili Recipes We Love

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

Prep Time: 10 minutes
Cook Time: 40 minutes
We love this amazing Pumpkin Chili Recipe! Zesty earthy chili made with pumpkin pure for an unexpected richness that beats tomatoes.
Servings: 8

Ingredients

Instructions

  • 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.
  • Pour the pumpkin puree, hard ciders, beans, and chicken broth into the pot. Add chili powder, cumin, salt, cinnamon, and bay leaves. Stir well.
  • Simmer for at least 30 minutes on medium-low heat, stirring occasionally. Serve warm with toppings if desired.

Video

Notes

To store, place in an airtight container in the fridge for 3-4 days. Reheat in the microwave until heated through!

Nutrition

Serving: 1.5cups, Calories: 335kcal, Carbohydrates: 7g, Protein: 20g, Fat: 24g, Saturated Fat: 9g, Cholesterol: 81mg, Sodium: 800mg, Potassium: 496mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1225IU, Vitamin C: 24.2mg, Calcium: 46mg, Iron: 2.2mg
Course: Healthy, Soup
Cuisine: American
Author: Sommer Collier
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