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A beanless pumpkin chili made with lean ground beef and tons of spices for the perfect comfort food dish.
It’s soup season…or in today’s instance, it’s chili season! As the weather gets chilly, let us make chili!
I always stock up on canned pumpkin during the start of fall and love having it on hand to make soups, chilis, and baked goods with! When buying canned pumpkin make sure you buy 100% pumpkin puree instead of pumpkin pie filling!
Tips for Making a GREAT Chili:
- Saute the onions and peppers first, we want them to be really translucent and tender so we’re not crunching into vegetables when we’re eating our chili
- Then brown the meat so the meat absorbs the flavor from the onions
- Add the spices directly on top of the browned meat, again so the meat absorbs the flavors (there’s nothing worse than bland dry meat!)
Is the pumpkin flavor overpowering?
You can’t really taste the pumpkin, unless you add a ton of pumpkin pie spice. In this recipe we use about 1 tablespoon to enhance the flavor but not make it too overpowering. The use of pumpkin in this chili is to thicken it up and provide a nice creamy texture.
What Ingredients are Needed for One Pot Beanless Pumpkin Chili?
Pumpkin: One can of pumpkin puree, be sure it's pumpkin puree and not pumpkin pie filling! Also, you can 100% roast your own pumpkins and use the filling from a fresh pumpkin.
Ground Beef: 85% or higher lean ground beef.
Crushed Tomatoes: One 28oz can of crushed tomatoes. If you like a little heat in your chili, opt for fire roasted tomatoes - my personal favorite!
Spices: A mixture of pumpkin pie spice, chili powder, cayenne powder, garlic powder, cumin, and red pepper flakes.
Yellow Onion: One half a medium yellow onion diced up really small and cooked until translucent.
Red Bell Pepper: One medium red bell pepper. Can be swapped for orange or yellow.
Salt and Pepper
Kitchen Tools Needed for this Recipe
Looking for Similar Comfort Food Recipes? Try These:
- Creamy Roasted Red Pepper and Tomato Soup
- Vegan Roasted Butternut Squash Soup with Corn
- One Pot Creamy Ravioli & Kale Soup
- One Pot Creamy Beef & Mushroom Stroganoff
- Paste e Fagioli Italian Soup
- Healthy Pumpkin Turkey Chili
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How to Make One Pot Beanless Pumpkin Chili
Saute the Veggies and Meat: In a large pot or dutch oven, heat olive oil over medium heat. Saute the onions and peppers and sprinkle with a dash of salt and pepper. Stir frequently.
Once the veggies have reached a translucent/tenderness (aka softened) push them aside and add the ground beef to the pot.
Saute the ground beef until it's browned and cooked all the way through.
Sprinkle the spices (pumpkin pie, chili powder, cayenne pepper, garlic powder, cumin, and red pepper flakes) onto the ground beef mixture and stir to coat. Let simmer for approx. 2 minutes.
Prepare the Liquids: Meanwhile, stir one beef bouillon packet in 1 cup of boiling water until fully dissolved.
Combine & Cook: Turn heat up to medium high. Add the crushed tomatoes, canned pumpkin, and beef bouillon water to the pot. Stir to combine.
Allow mixture to come to a soft bubble, then cover and let simmer on low heat for 25-30 minutes to allow the flavors to absorb.
Serve: Ladle into individual bowls and top with optional toppings like shredded cheese, a dollop of greek yogurt, or fresh chives.