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hand on a bowl of pumpkin chili with a spoon, topped with sour cream, sliced jalapeno, shredded mozzarella cheese, bowl of more cheese in the bottom background.

Pumpkin Chili (No Beans)

Hearty pumpkin chili made with ground beef, turkey, pumpkin purée, veggies, and warm spices. A cozy, flavour packed chili with no beans!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 servings

Ingredients

  • 1 pound ground beef
  • 1 pound ground turkey
  • 1 (28-ounce) can diced tomatoes with juices
  • 2 cups pumpkin purée
  • 2 cups beef broth
  • 1 (227 g) package Mushrooms sliced
  • 2 bell peppers diced
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 tbsp extra virgin olive oil divided
  • 2 bay leaves
  • 1 tbsp pumpkin spice
  • 1 tbsp chili powder
  • 1 tbsp salt
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp dried oregano
  • ½ tsp turmeric
  • ½ tsp black pepper

Optional Toppings

Instructions

  • Add the pumpkin spice, chili powder, salt, paprika, cumin, oregano, turmeric, and black pepper to a small bowl. Stir to combine and set aside.
    bowl of homemade pumpkin spice.
  • Heat 1 tablespoon of the olive oil in a large Dutch oven or stockpot over medium heat. Add the ground beef and turkey and cook, breaking the meat apart as you go, until completely browned. Drain if needed, then transfer the meat to a plate and set aside.
    white bowl of browned ground beef and turkey.
  • Add the remaining tablespoon of olive oil to the same pot. Add the onion and bell peppers and cook for about 5 minutes, stirring frequently.
    large pot with diced white onion and yellow and orange peppers satuéeing.
  • Add the mushrooms and cook for another 5 minutes, or until softened.
    pot of sliced mushrooms, diced white onions and diced yellow and orange peppers.
  • Stir in the minced garlic and cook for about 1 minute, just until fragrant.
    pot of diced white onion, yellow and orange bell peppers, sliced mushrooms and minced garlic.
  • Return the browned beef and turkey to the pot. Sprinkle in the spice mixture and stir well to coat everything. Cook for a few minutes, stirring occasionally.
    pot of browned and seasoned ground beef mixed with diced peppers and onions.
  • Add the diced tomatoes with their juices, pumpkin purée, bay leaves, and beef broth. Stir well until everything is thoroughly combined.
    pot of ground beef and turkey, diced tomatoes and pumpkin purée, unmixed.
  • Bring the chili to a boil, then reduce the heat to low and simmer for at least 30 minutes and up to 1 hour, stirring occasionally.
    pot of pumpkin chili with diced tomatoes, sliced mushrooms and 2 bay leaves.
  • Remove and discard the bay leaves. Taste and adjust the seasoning if needed, then ladle into bowls and pile on your favourite toppings. Serve hot and dig in!

Notes

Use pure pumpkin purée, not pumpkin pie filling. The latter is sweetened and will completely change the flavour of your chili.
Drain excess grease after browning the meat, if needed. You want all that beefy flavour without an oily chili.
Don't drain the diced tomatoes. Add the juices to the pot too. They're part of the liquid that creates the chili base.
Keep an eye on the consistency. Pumpkin thickens the chili as it cooks, so stir in a splash of beef broth if it gets thicker than you like.
Store leftovers in the fridge for up to 4 days or freeze in an airtight, freezer safe container for up to 3 months.
Nutrition information does not include optional toppings.

Nutrition

Serving: 1Serving | Calories: 383kcal | Carbohydrates: 13g | Protein: 34g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1580mg | Potassium: 813mg | Fiber: 5g | Sugar: 5g | Vitamin A: 14546IU | Vitamin C: 56mg | Calcium: 74mg | Iron: 5mg
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