The BEST EVER Pumpkin Chili (Gluten & Dairy Free)
A hearty, flavorful pumpkin chili that's gluten and dairy free, perfect for cozy nights and meal prep.
Ingredients
Meat
- 0.5 tablespoon olive oil
- 1 pound lean ground beef
Vegetables & Seasonings
- 1 green bell pepper diced green bell pepper
- 1 onion diced onion
- 2 tablespoon chili powder
- 1.5 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon chipotle chili powder (optional)
Canned Goods
- 1 28 oz can fire-roasted diced tomatoes (don't drain)
- 1 15 oz can pumpkin puree (NOT pie filling)
- 1 15 oz can pinto beans (drained)
- 1 15 oz can black beans (drained)
Liquid
- 0.5-1 cup water or broth (as desired)
Garnish
- chopped cilantro
Instructions
- Brown ground beef in oil over medium heat for 5-7 minutes.
- Add bell pepper, onion, and seasonings; cook 4-5 minutes until softened.
- Add tomatoes, pumpkin, and beans; stir well.
- Simmer covered on medium-low for 30-40 minutes, adding water/broth as needed.
- Garnish with chopped cilantro and serve.
Notes
This chili tastes even better the next day and can be stored in the fridge for 3-4 days or frozen for up to 2 months.