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Pumpkin Chili

Unique Chili that is hearty and healthy
Course: dinner
Cuisine: American
Keyword: Chili, Dairy Free, GlutenFree, Plant Based, Pumpkin, Vegan
Author: DairyFreeGina


  • Crock Pot


  • 1/2 - 1 package Beyond Meat Beyond Beef Plant-Based Ground (or other plant based meat or if you eat meat you can use ground beef or turkey)
  • 1 onion, chopped
  • 1 yellow and 1 orange bell pepper, seeded and chopped
  • 1 jalapeno pepper,seeded and diced (feel free to omit if this will be too hot for you )
  • 3 cloves garlic, minced
  • 1 can diced tomatoes (soup size can)
  • 1-2 cans white beans, drained and rinsed
  • 2-3 tablespoons pumpkin puree (not pumpkin pie filling)
  • 2-3 teaspoons 2-3 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 -1 teaspoon coriander
  • black pepper and salt to taste
  • 1/2 teaspoon garlic powder


  • Spray large skillet with cooking spray (dairy free, gluten free) and sauté meatless meat, onion, garlic and peppers.  When browned add veggies and sauté.
  • If using a crock pot, spray bottom of crock with cooking spray and add sautéed combo to crock pot along with rest of the ingredients. Cover and cook on high for 4 hours or low for 6 hours.
    Transfer sautéed combo to a large pot and add rest of ingredients. Cover and cook at least 1 hour until all the flavors have melded together.
  • Serve over rice or eat as is. If you like, top with chopped avocado or kale chips. Cornbread or a crusty roll are nice accompaniments to this chili.


Freezes well.  Hearty and delicious – will fill you up and keep you warm on a cold winter day!