Quick Mexican-Style Pumpkin Chili (GF, DF, SF, NF)

Quick Mexican-Style Pumpkin Chili

Looking for a quick, tummy-warming recipe for the weekend? Try this hearty and seasonal pumpkin chili, courtesy of Go Dairy Free. Naturally gluten-free, dairy-free, soy-free, and nut-free, it can also be made vegan by replacing the ground turkey with black beans or your favorite root vegetable. We love recipes that are easy, healthy, and hearty!


Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 6 servings

  • 2 tablespoons olive, ,vegetable, or grapeseed oil
  • 1 cup chopped red bell pepper
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 pound ground turkey or beef (see post above for vegan alternative)
  • 2 (14.5-ounce) cans diced tomatoes, undrained
  • 1 (15-ounce) can pumpkin puree (we like Libby’s)
  • 1 (15-ounce) can tomato sauce (love Muir Glen)
  • 1 (15.25-ounce) can dark red kidney beans, drained
  • 1 (4.5-ounce) can chopped green chiles, chopped
  • 1/2 cup canned whole-kernel corn
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper


  1. Heat vegetable oil in large saucepan over medium-high heat. Add bell pepper and onion, and saute for 5 to 7 minutes or until tender. Add the garlic and saute 30 seconds more.
  2. Add turkey, and cook until browned. Drain off any excess liquid.
  3. Add tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin and black pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.


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