If you’re a chili fan like I am, then you will LOVE this meaty pumpkin chili. It’s the perfect recipe for fall!
No-Bean Chili
This pumpkin chili recipe is spicy and full of seasonal flavor. We’ve got canned pumpkin puree, pumpkin pie spice, and freshly grated nutmeg.
This is a meaty chili – no beans here; just ground meat and vegetables.
The great thing about pumpkin is that it’s a blank canvas in terms of flavor. While it doesn’t have much flavor on its own, it carries flavor really well. The purpose of adding pumpkin to this chili is to add a little thickness to the dish. Plus, you get all the benefits that come with eating pumpkin (fiber, vitamin A and potassium, just to name a few things).
Pumpkin Chilli
I think chili is one of my favorite things to eat this time of year. I make a batch nearly every week. It’s easy to make and fills the house with the best aroma! Plus, chili is a recipe that both Roby (my hubby) and I enjoy. I know Roby genuinely likes this recipe because whenever I pack this for his lunch, he never “forgets” to take it with him (FYI – he’s the kind of guy who prefers take-out to home-cooked food… I don’t get it.).
The first time I made this, I wasn’t sure what he’d think of pumpkin chili because it’s different from my usual recipe – but he absolutely loved it! If you’re looking for a new chili recipe to make this season, I hope you try this!
Ingredients
- 1 tablespoon avocado oil
- 1 pound ground beef
- 1 onion diced
- 5 garlic cloves minced
- 2 14.5 ounce cans diced tomatoes
- 1 15 ounce can pumpkin puree
- 1 cup broth or stock
- 4 celery ribs sliced
- 1 green bell pepper chopped
- 2 tablespoons coconut sugar
- 1 tablespoon finely chopped fresh sage
- 1 tablespoon chili powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne
- 1 bay leaf
- Pinch of freshly grated nutmeg
Instructions
- Add the oil, beef and onion to a dutch oven or heavy pot over medium heat.
- Once the beef has browned, add the remaining ingredients and stir.
- Bring the contents of the pot to a boil, then immediately reduce to low and cover with a lid. Cook for 45 minutes.
- Garnish with cilantro if desired, and serve.
Evelyn says
This looks great. I am vegetarian, so I will try it with seitan instead of beef.
Karen says
I rarely leave messages regarding recipes but twice now (at least) I MUST say something. WOW! Another good one. I was totally unprepared for taste. I love your website!!
My Heart Beets says
Thank you, Karen! I love hearing feedback from readers so I really appreciate it! 🙂
Sarah says
Hi Ashley,
I made this last night and it turned out really well! It was a bit spicy (but then again it IS chili) so I may cut back on the cayenne, but my boyfriend loved the spice level so there you go!
When I made this I accidentally opened a can of tomato sauce instead of diced tomatoes so that is now in the fridge and I’ll probably use it to make your butter chicken later this week 🙂
My Heart Beets says
Hi Sarah! Happy to hear that you and your boyfriend liked the chili 🙂 And, I completely understand – Rob and I are at two completely different spice levels which can make cooking a challenge sometimes. Glad to hear you’ll be making butter chicken soon!
vicki says
I made this and added diced sweet potato and carrots. It was a hit! Even my kids liked it! Will definitely make it again!!
My Heart Beets says
Awesome! I’m so happy to hear that you and your kids liked the recipe 🙂
vicki says
Do you think you could use fresh tomatoes instead? I really want to make this tonight!
Carrie says
This looks amazing and I would love to make it within the next few days! Couple of quick questions:
1. Would I be able to use my instant pot to make this? If so, any recommendations on time/etc.?
2. I am six days into a whole30 – could I leave out the coconut sugar and still get a tasty end result do you think? (Would using a fruit juice instead be a weird idea for sweetness? Maybe…) or should I just wait till my 30 days are up to make it? 😉
Thanks so much! Your chili recipes are staples in our home 🙂
Heather says
I don’t have an answer to the instant pot question, but I’m doing a whole30 as well and made this tonight. I subbed in some unsweetened applesauce instead of coconut sugar, since thats what I had on hand. I used about a half a container (2 oz) and it came out great! Don’t know if it tastes any different, since I haven’t made it with coconut sugar yet, but the applesauce worked fine 🙂 Knowing that, some apple juice probably would work too!
Deb says
I can speak to the IP question- I’ve made chili in both the slow cooker function (8 hours) and the high pressure function – 30-45 min. The longer it cooks on high pressure the softer the meat and veggie texture (suitable for elderly parents). Definitely tastes better if slow cooked or 2nd day leftovers but cooking on the high pressure function still has tasty results and can’t beat it for quick homecooked meals! Can’t wait to try this pumpkin chili this week!