Pumpkin Chili {Gluten-Free, Dairy-Free}

Pumpkin Chili {Gluten-Free, Dairy-Free}

A new twist on the traditional chili recipe with the addition of pumpkin and ground pork. Gluten free and dairy free recipe. Perfect for a 30 minute dinner weeknight meal.

Pumpkin-Chili-recipe

It’s a strange thought working in an airport. Just the other day we hopped on a 6am local bus to get to the Athens airport and as I looked around I noticed that we were the only passengers heading to the airport for travel.

All the other ladies were simply on their way to work. They all greeted each other and took their usual seats and started chatting away.

For most people the airport usually evokes strong feelings – either you’re excited about an upcoming trip, or you’re sad to be heading home. Sometimes it indicates family farewells or separations and other times new gatherings. I can’t imagine heading to the airport every day the way I used to take the metro to work.

It’s just something I’ve been thinking about the last couple days.

Now on to this pumpkin chili recipe.

I’ve just recently grown to looooove pumpkins and get super excited about any recipe that includes them — this pumpkin chili recipe included. The standard chili has a bit of a Mexican flair with beans, ground beef, tomatoes, and then the garnishes like cheese, sour cream, you know what I’m talking about.

This however is not your average chili. The addition of pumpkin transforms this into something magical. I’ve got to start additing pureed pumpkin into more of my meals. No dairy required for extra flavor.

This gluten free and dairy free pumpkin chili recipe simply needs a sprinkling of fresh herbs and nothing more.

Pumpkin-Chili-recipe

 

 

Yields 2

Pumpkin Chili {Gluten-Free, Dairy-Free}

A new twist on the traditional chili recipe with the addition of pumpkin and ground pork. Gluten free and dairy free recipe. Perfect for a 30 minute dinner weeknight meal.

5 minPrep Time

25 minCook Time

30 minTotal Time

Save Recipe

Ingredients

  • 1 onion, diced
  • 3 cloves garlic, diced
  • 1 tablespoon olive oil
  • 1/3 pound ground pork
  • 1 can diced tomatoes
  • 1 cup pureed pumpkin
  • 2 teaspoons dried oregano
  • 1/2 teaspoon red pepper flakes
  • water (or broth as needed)

Instructions

  1. Heat oil over medium heat in a pan. Add onion and garlic, cook for for a couple minutes and add ground pork. Cook until cooked through.
  2. Add diced tomatoes and pumpkin puree, stir until combined.
  3. Add oregano, red pepper flakes and salt to taste. Bring to a boil, reduce heat and simmer for 15 minutes. Add water or broth as needed to thin out the chili.
Recipe Type: Dinner

Notes

Recipe Adapted from The Spunky Coconut

http://avocadopesto.com/2014/06/05/pumpkin-chili-recipe-gluten-free-dairy-free/

If you’re looking for a vegan chili recipe check out my vegan chili with squash recipe.

This post has been shared on
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Comments

  1. says

    Great recipe!! Simple, delicious, love it!! Thanks so much for sharing at The Wednesday Roundup! Hope to see you again next week! ~Angela @ LeMoine Family Kitchen

  2. says

    My family are huge fans of chili & pumpkin – not once have I thought about combining the two! Totally loving this recipe, can’t wait to give it a shot. Thank you for sharing at #GetHimFed Fridays!!

  3. says

    Hi Vicky,
    Your Pumpkin Chili looks fabulous! Thanks so much for sharing this awesome recipe with Full Plate Thursday and come back soon!
    Miz Helen

  4. says

    Hi there. I love this recipe and am thinking about featuring it but there is no link back to Allergy Free Wednesday. I am working on this post right now – not sure if you will get this in enough time to do the link. Thanks!

    • Vicky says

      Not sure what happened there – sorry about that – the link back is up now, hope it’s not too late (with the time difference here in Croatia just seeing this now).

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