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Clean Eating Pumpkin Chili

Fall begs for healthy and easy stove top recipes like this main dish. Use ground beef, turkey, buffalo, or venison in this crockpot friendly dinner. Gluten free soups and low carb stews are always my go-tos when it gets cold and this spicy chili is no exception. Adding a little fresh produce like bell pepper, onion, and canned or fresh pumpkin bumps up the nutritional content too! Kids and adults alike will love this chili! For more recipes like this check out GroundedandSurrounded.com.
Course: Main Dish, Soup/Stew
Cuisine: Gluten Free
Servings: 8 people


  • 1 lb ground meat (turkey, beef, venison, buffalo)
  • 1 onion, diced
  • 1 orange bell pepper, diced
  • 15 oz can pumpkin puree
  • 15 oz petite diced tomatoes
  • 15 oz tomato sauce
  • 15 oz chili beans, undrained
  • 15 oz kidney beans, undrained
  • 2 cups water
  • 4 tsp chili powder
  • 1 Tbsp ground cumin
  • 1 tsp garlic powder
  • 1/4 tsp cayenne powder
  • 1 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 2 Tbsp honey
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp nutmeg


  • In a large soup pot, brown ground meat.
  • Add in remaining ingredients and bring to a simmer. Simmer for at least 30 minutes.
  • Let rest for 15 minutes and serve in a bowl with tortilla chips, shredded cheese, sour cream (plain Greek yogurt), or sliced avocado. Store leftovers in the refrigerator.


This can be made in the crock pot. Brown ground meat and add to crock pot along with remaining ingredients Cook on LOW for 6 hours.