Spiced Pumpkin Chili
A hearty Spiced Pumpkin Chili made with ground beef, beans, tomatoes, pumpkin purée, tomato paste, garlic, onion, and warm chili seasoning.
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Servings: 6 1.25 cups each
Ingredients
For the Chili
- 2 cloves garlic minced
- 1 yellow onion diced
- 2 tbsp olive oil
- 1 lb ground beef
- 1 can kidney beans 15 oz, drained
- 1 can black beans 15 oz, drained
- 1 can petite diced tomatoes 15 oz, with juices
- 1 can pumpkin purée 15 oz
- 5 tbsp tomato paste
- 2 cups water
For the Chili Seasoning
- 1 tbsp chili powder
- ½ tsp smoked paprika
- 1 tsp ground cumin
- ¼ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp freshly cracked black pepper
- 1 tsp salt
Instructions
Prepare the aromatics.
- Mince the garlic and dice the yellow onion.
Sauté the garlic and onion.
- Add the minced garlic, diced onion, and olive oil to a large pot. Cook over medium heat for approximately 5 minutes, stirring occasionally, until the onion is tender and fragrant.
Cook the ground beef.
- Add the ground beef to the pot. Cook until the beef is fully browned and cooked through, breaking it apart with a spoon or spatula as it cooks. If excess grease is present, carefully drain it before continuing.
Add the beans and tomato ingredients.
- Add the drained kidney beans, drained black beans, petite diced tomatoes with their juices, pumpkin purée, tomato paste, and water to the pot.
Add the seasonings.
- Add the chili powder, smoked paprika, ground cumin, garlic powder, onion powder, freshly cracked black pepper, and salt.
Combine the chili.
- Stir thoroughly until the pumpkin purée, tomato paste, beans, beef, tomatoes, and seasonings are evenly incorporated.
Bring to a simmer.
- Place a lid on the pot and allow the chili to come to a gentle simmer, stirring occasionally to prevent sticking.
Simmer the chili.
- Continue simmering for 30 minutes, stirring occasionally, until the flavors are well combined and the chili has slightly thickened.
Adjust the seasoning.
- Taste the chili after simmering. Add additional salt if needed.
Serve.
- Serve hot with desired toppings such as sour cream, shredded cheese, green onions, corn chips, tortilla chips, avocado, jalapeños, or cilantro.
Notes
To make this recipe gluten-free, confirm that the ground beef is plain and does not contain added fillers or seasoning blends with gluten.
Use certified gluten-free canned beans, diced tomatoes, pumpkin purée, and tomato paste, as some canned goods may be processed in shared facilities.
Check that the chili powder, smoked paprika, cumin, garlic powder, onion powder, black pepper, and salt are certified gluten-free.
If using broth instead of water, choose a certified gluten-free broth.
Serve the chili with gluten-free toppings, such as certified gluten-free corn chips, tortilla chips, cheese, sour cream, avocado, green onions, or cilantro.
Use clean cookware, utensils, cutting boards, and serving tools to prevent cross-contamination if preparing this recipe for someone with celiac disease or gluten sensitivity.