Coziest Pumpkin Chili

If you’ve eaten dinner at our house at any point between September and March, I’ve probably made you this chili. Gluten-free pumpkin chili is the ultimate fall treat. It's the first recipe I make as soon as I see the first leaf of autumn fall. It’s reliable, it’s delicious, it’s full of nourishing ingredients and it tastes exactly like a brisk fall afternoon should taste.

Don’t be intimidated by the pumpkin. It doesn’t taste like a pumpkin spice latte. Instead, the pumpkin just adds a rich creaminess to the chili and the little bit of cinnamon balances perfectly with the chili powder. This hearty chili is a versatile meal and you can pick and choose which vegetables you want to add. You can easily sub out some of the veggies and add in any beans you like if you want to add more protein. 

The prep work takes a few minutes since you need to chop and saute the veggies and meat before they hit the crockpot.  But it’s all worth it as soon and the ingredients start to simmer together and your house begins to smell like an Instagram photo titled ‘fall vibes’. Top with some grass-fed cheese, organic sour cream, or crushed-up gluten-free tortilla chips!

Keep in mind, most chili recipes (as long as they are homemade) will be gluten-free. The only real concern would be a seasoning packet that uses wheat as a thickening or binding agent. If you stick with real herbs and fresh ingredients you’ll be golden!