This whole30 no-bean pumpkin chili is the ultimate comfort food for those cooler fall and winter nights! The pumpkin lends a thick velvety texture that makes this chili ultra filling and satisfying. {gluten-free & paleo}
It’s chili season again!
YAY!!
I’ll be the first to admit that chili is one of my favourite meals when the cooler weather approaches.
It just brings on all the warm and cozy feels.
Since we’re avid chili fans, I always like to switch it up and experiment with new chili recipes when the season rolls around…just to keep things interesting.
Last year, we tried out this Beef & Quinoa Chili which had a unique spin due to the addition of the quinoa.
This year, we came up with this Whole30 Pumpkin Chili {AKA no-bean chili}!
Table of Contents
My favourite things about this whole30 pumpkin chili
Beyond the fact that this chili is delicious, there are a few other reasons why it’s easy to become a fan of this recipe!
- Easy to make
- A one-pot meal
- Excellent source of iron and protein
- Source of vitamin C, vitamin A and fibre due to lots of veggies
- Its thick and velvety texture
- Freezer-friendly
- Perfect for meal prep
- Easily customizable
- Warm and cozy
Need I say more?
How to make whole30 pumpkin chili?
So I mentioned that this chili recipe is a one-pot meal, which basically means that you dump all of the ingredients into a pot, let it simmer and get all delicious and fragrant while you go off and do your thing. That’s my kind of meal!
Total prep time is only about 15 minutes, so you’re not slaving over the stove for hours and hours.
Ain’t nobody got time for that!
So let’s get started.
First, you’re going to heat some olive oil in a large saucepan over medium high heat. Add the onion and peppers and cook for 5-6 minutes or until tender and fragrant. Add the minced garlic and cook for an additional minute.
Next, add the ground beef to the pan. Cook for 5-10 minutes or until no longer pink. Be sure to drain any excess fat. We usually use a turkey baster to suck it all out of the pan. Does the trick!
Add chili powder, garlic powder, onion powder, paprika, dried oregano, red pepper flakes, and cocoa powder and stir until combined with beef and vegetable mixture. This is the part where you start to smell all of those wonderful fragrances.
Next, toss in the green chilis, tomatoes, pumpkin, tomato sauce, and broth. Make sure that the pumpkin and tomato sauce is free of added sugar. Read the label as that sugar can be sneaky sometimes!
Simmer the mixture for 20-30 minutes, stirring occasionally. Season with salt and pepper to taste.
Divide chili into bowls and garnish with optional toppings, which we’ll be discussing below.
Can I make this chili in the crockpot?
Yes, another reason to love this chili! Simply sautee the vegetables over medium high heat for 5-6 minutes on the stove or use the sauté function on your slow cooker.
Next, add in the spices, green chilis, tomatoes, pumpkin, tomato sauce and broth.
Set slow cooker on low for 6-8 hours or on high for 3-4 hours.
What makes this chili whole30?
There are a number of factors that make this chili whole30. Check them out below!
This chili is:
- Dairy-free
- Grain-free
- Free of MSG, Carageenan, or Sulphites
- Free of legumes
- Free of added sugar
- Free of alcohol
- Packed with vegetables
- Contains unprocessed meat
Wait, I’m not supposed to eat dairy, grains and legumes??
Am I against eating dairy, grains, or legumes? Absolutely not!
But sometimes certain individuals don’t always tolerate these dietary components, so the purpose of following whole30 is to investigate how your body responds to certain foods, by first eliminating them and then slowly reintroducing them again after the 30 days are up.
If the foods that you reintroduce still work for you, that’s awesome! If, however, you find that certain foods trigger unpleasant symptoms, then at least you’ve identified the culprit and can find suitable substitutions. Bonus!
The key thing to remember is that it’s not a permanent diet that you’re supposed to follow for the rest of your life. We all know that I am NOT a fan of diets. It’s simply 30 days of eating whole foods with minimal processed ingredients and exploring a more mindful approach to food, which can help to give you a bit of a mental and physical reset.
It also emphasizes label reading and making sure that you know exactly what is going into the foods that you’re purchasing, which is a good practice to get into for the long-term.
Do you taste the pumpkin and cocoa powder in this chili?
No, you actually don’t taste it at all! The real purpose of the pumpkin is to give the chili a thicker, more velvety consistency. The cocoa powder provides the chili with a rich taste and more depth of flavour.
Can’t argue with that!
The great thing about not tasting the pumpkin is that you don’t have to feel like you can only make this chili during the fall season. Feel free to make it all year round!
Can I use fresh pumpkin instead of canned?
Absolutely! Here’s a tip to use up those fresh pumpkins.
Cut the pumpkin in half, and clean out the pulp and seeds. Next, place the pumpkin halves onto a baking tray lined with parchment paper or sprayed with cooking spray.
Bake it at 350 degrees F for 40 minutes to an hour. Scoop the baked pumpkin pulp into a bowl, then mash it with a potato masher so that it forms a puree. Use immediately or freeze the puree for future use.
Can you freeze whole30 pumpkin chili?
Yes! In fact, it’s one of those recipes that’s great for meal prep because you can make up an extra large batch and freeze!
Once you’ve prepared a batch, divide into air-tight containers and allow it to fully cool before placing in the freezer.
To thaw, defrost in the microwave or place in the fridge overnight. You can dump it back into a large pot to reheat or warm it up in the microwave.
How should I serve this whole30 pumpkin chili?
This chili is delicious on its own, but to really take it up to the next level, I recommend sprucing it up with the following toppings:
- Sliced jalapeno
- Chopped cilantro
- Diced avocado
- Chopped green onion
- Fresh diced tomatoes
- Squeeze of lime juice
Recipe substitutions
To make it vegan:
Leave out the beef and add two cans of beans.
Not following whole-30?
Add a can of beans and crunchy tortilla strips for the ultimate bowl of chili!
Not a fan of beef?
Sub in ground chicken or ground turkey instead!
Want to add more veggies?
Try adding some cubed sweet potato or butternut squash! Zucchini or extra tomatoes would make great additions too!
How would you serve up this bowl of chili?
More similar recipes
- Pumpkin Chicken Soup
- White Chicken Chili
- Vegan 3-Bean Chili
- Italian Sausage Soup
- Easy Instant Pot Curried Butternut Squash Soup
Did you make this recipe? Scroll down to leave a rating and review!
Whole30 Pumpkin Chili
Ingredients
- 1 tbsp. olive oil
- 1 medium onion diced
- 3 bell peppers diced (red, green and yellow for colour)
- 4 garlic cloves minced
- 1 lb extra lean ground beef
- 2 tbsp. chili powder
- 2 tsp. cumin
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 2 tsp. paprika
- 1 tsp. dried oregano
- 1/4 tsp red pepper flakes
- 1 tbsp unsweetened cocoa powder
- 1 can green chilis
- 1 14 oz. can fire-roasted tomatoes
- 1 cup 100% pure pumpkin puree
- 1 cup tomato sauce look for one with no sugar added
- 1 cup no salt-added broth or more if you prefer a thinner chili
- Salt and pepper to taste
Optional Toppings:
- Cilantro
- Avocado
- Lime Juice
- Chopped green onion
- Sliced jalapeno peppers
Instructions
- Heat oil in a large saucepan over medium high heat. Add the onion and peppers and cook for 5-6 minutes or until tender and fragrant. Add minced garlic, cook for an additional minute.
- Next, add the ground beef to the pan. Cook for 5-10 minutes or until no longer pink. Drain any excess fat.
- Add chili powder, cumin, garlic powder, onion powder, paprika, dried oregano, red pepper flakes, and cocoa powder and stir until combined with beef and vegetable mixture.
- Next, toss in green chilis, tomatoes, pumpkin, tomato sauce, and broth.
- Simmer for 20-30 minutes. Season with salt and pepper to taste.
- Divide chili into bowls and garnish with optional toppings.
Notes
Nutrition
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