Pumpkin Chili

Healthy and delicious pumpkin chili recipe kid approved

The cooler weather has finally (somewhat) arrived where we are, so I’ve been making a lot more soups and stews. This chili was created as a way to use some of the 100 pound pumpkin we bought at the farmers market, and the kids really enjoyed it. For our son who is on the GAPS protocol while we reverse his allergies, I reserve some of the meat for cooking and make his with just the broth and pumpkin (omitting the tomatoes) since he can’t have nightshades yet.

The optional hint of cinnamon adds a winter warmth, and the pumpkin sneaks in some added nutrition. Even if you aren’t a fan of pumpkin, I’d encourage you to try this recipe! It is simple, fast and delicious and definitely kid-approved at our house!

4.8 from 4 reviews
Pumpkin Chili
Prep time
Cook time
Total time
A hearty and delicious chili with a hint of pumpkin flavor (and all the added nutrients of delicious pumpkin!)
Recipe type: Main
Serves: 4
  • 1 pound Ground Beef (or bison, venison, etc)
  • 2 onions
  • 1 (16 ounce) can of BPA free diced tomatoes (drained)
  • 1 (15/16 ounce) can or jar of tomato sauce
  • 1 (15/16 ounce) can of pureed pumpkin or 2 cups of fresh roasted pumpkin puree
  • 1 cup homemade beef broth or stock
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • 1 teaspoon himalayan salt
  • 1 teaspoon black pepper
  • ½ teaspoon cinnamon powder (optional)
  • 1 avocado
  • Cheese and sour cream to top
  • Sliced green onions as garnish (optional)
  1. Brown beef in large stock pot.
  2. When beef is almost completely cooked, add the onions and cook until soft.
  3. Add the pureed pumpkin, diced tomatoes, tomato sauce, stock and spices.
  4. Simmer for 10-15 minutes or until heated through and flavors are incorporated.
  5. Top with sour cream, cheese or avocado slices if desired and enjoy!

 Do you add pumpkin to any unusual dishes? Ever tried it in chili? Share below!

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Reader Interactions

Reader Comments

  1. I’m so intrigued & excited to try this out. The only savory pumpkin I really have is in soup so this is a heartier 1 pot meal for me & my family. Thanks for sharing!

  2. I made this recipe last night, and it was delicious! The pumpkin flavor was too weird for my husband, who is very picky, but the fact that he made it three bites in was noteworthy. 🙂 I didn’t change a thing in the recipe (had to give it a fair shot as-is before modifying it), and it was just fine. The optional topping I didn’t include was green onions.

    This recipe will go on my meal rotation list for winter! It is so unbelievably easy and quick for such a healthy, hearty meal, and doesn’t dirty a lot of dishes. Thank you, Katie! I’m going to go eat some now and see if it’s even better the second day… 😀

  3. YES! I would add pumpkin to everything if I could. And if it was available year round. I’ve started making a chili with pumpkin and beets. Sounds weird but kids and husbands alike eat it and ask for more!

  4. Great recipe, tasted delicious, my only issue was the tablespoon of chilli powder made for one super spicy chilli, perhaps a revision to that could be considered, I barely finish my serving and my wife actually couldn’t eat hers after one bite.

  5. This recipe is awesome! The pumpkin is subtle as well as the cinnamon, a perfect blend! I added a very mild chili pepper from my garden and it was the perfect amount of spice and flavor. I’d like to experiment with adding bell peppers to this chili.

  6. Thanks for this recipe! 🙂 My question is how would you freeze it? Is it OK in plastic bags or with it being tomato (acid-y) based it must be in glass jars? Thanks!

  7. Katie,
    This pumpkin chili is so delicious! I just made this for my family for dinner tonight and everyone really liked it! I love the pumpkin flavor and spice! I actually subbed the cinnamon for pumpkin pie spice and I will continue to do so! Thanks so much! We just started our grain free diet this week and I am enjoying all of your recipes!

    • I tweaked the receipe a bit, I added the spices after browning the bison continue stirring for 2 minutes….this really brings out the oils that are locked up in the spices, I also added a 2tsp of Oregano, Grandulated Garlic and a 1/2 tsp of Cumin, then the onion. After adding the balance of ingredients, I added a cup of ultra distilled vodka, this acts as a solvent that further extracts flavours from the spices and the tomato and pumpkin ( I learned this from a chef from Rome) Vodka has no real flavour of its own, and is used in many restaurants around the world…alcohol cooks of in just a few moments and adds a certain jenesequa to almost any sauce or soup.

  8. this was amazing! I use diced tomatoes and chipotle and it gave it the perfect kick to balance out the sweet. =) definately making it again!

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