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This no-bean Pumpkin Chili with Beef, Peppers, and Olives is a delicious low-carb chili option for pumpkin fans! And for a chili recipe recipe with pumpkin, this is surprisingly low in net carbs!
PIN No-Bean Pumpkin Chili to make it later!
There’s a recipe on the blog for Pumpkin Chili that you can make in the slow cooker or the Instant Pot, and it’s been a hit. In fact my nephew Matt and his wife Lindy won a chili-making contest with that pumpkin chili! But the recipe uses three cans of beans and it’s not going to work if you’re eating low-carb or avoiding beans.
And sometimes I love to make chili on the stove and make the house smell great, so once the idea popped into my mind for a no-bean chili with pumpkin, I had to see what I could come up with!
Trust me when I say this no-bean Pumpkin Chili with Beef, Peppers, and Olives is delicious! It has lots of ground beef, chopped green pepper, diced green chiles, and olives, and just one can of pumpkin puree so there’s not a strong pumpkin flavor, but the pumpkin gives it a slight sweetness that’s delicious with the spices that make it taste like chili.
I’m featuring this recipe for my Friday Favorite’s pick this week, and I think this would make a great dinner for Halloween night. The recipe makes quite a bit, so you might even have some left over to put in the freezer for another cold evening when chili sounds good!
What ingredients do you need for this recipe?
What if you’re not a cilantro fan?
If you’re not a cilantro fan you can definitely leave out the dried cilantro and use a bit more thinly-sliced green onion to replace the fresh cilantro.
Why would you add pumpkin to chili?
Pumpkin chili is probably not for people who are confirmed pumpkin haters, although this chili doesn’t have a strong pumpkin flavor. The pumpkin simply adds a slight sweetness to the chili which many people really seem to enjoy.
How long will this recipe keep in the fridge or in the freezer?
This pumpkin chili will keep at least a week in the fridge, and the flavors almost seem to improve when it’s reheated. And you can freeze the pumpkin chili for about 6 months if it’s in a container with a tight-fitting lid.
Want more no-bean chili recipes?
For more delicious chili recipes like this one check out Amazing Low-Carb and Keto Chili Recipes. Or you can find The BEST Low-Carb and Keto Instant Pot Chili Recipes on my Slow Cooker or Pressure Cooker site!
How to Make No-Bean Pumpkin Chili:
(Scroll down for complete printable recipe with nutritional information.)
- Brown ground beef well, season with salt and pepper, and add it to the soup pot.
- Saute chopped green pepper and onion until they’re starting to soften; then add minced garlic and diced green chiles and cook 2 minutes more.
- Add all the spices and dried herbs and cook 1-2 minutes more, then add that to the soup pot.
- Deglaze frying pan with one can of beef broth and add that liquid to the soup pot as well as the other can of beef broth, the petite diced tomatoes, the pumpkin, and the halved olives.
- Let the chili simmer 45 – 90 minutes on low heat.
- Then add the chopped cilantro, sliced green onion, and Green Tabasco Sauce (affiliate link) and simmer 10 minutes more.
- Serve hot, with additional sliced green onions, chopped cilantro and Green Tabasco Sauce to add at the table.
- Some grated cheese and sour cream would be great on this too!
More Chili Recipes to try:
Slow Cooker Pumpkin Chili Recipes ~ Slow Cooker or Pressure Cooker
Healthy Chili Recipes Your Family Will Love
The BEST Slow Cooker Chili Recipes ~Slow Cooker or Pressure Cooker
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
- 2 lbs. ground beef (see notes)
- 4 tsp. olive oil, divided
- salt and fresh-ground black pepper to taste
- 1 medium onion, chopped in half-inch pieces
- 1 green bell pepper, chopped in half-inch pieces
- 1 T minced garlic
- 7 oz. can diced green chiles (see notes)
- 1 T Spike Seasoning (see notes)
- 1 T ground cumin
- 1 T chili powder
- 1 T dried cilantro (optional, but good if you have some)
- 1 tsp. dried Mexican oregano (see notes)
- 2 14 oz. cans beef broth
- 2 14.5 oz cans petite dice tomatoes
- 1 15 oz. can pure pumpkin puree
- 1 6 oz. can black olives, drained and cut in half lengthwise
- 1/2 cup finely chopped cilantro, plus more to add at the table (optional)
- 1/2 cup thinly sliced green onion, plus more to add at the table
- 2 T Green Tabasco Sauce (Use more or less to taste.)
- Heat 2 tsp. oil in a large non-stick frying pan. (I used my favorite Green Pan (affiliate link) for this.) Add the ground beef and brown well over medium-high heat, stirring often and breaking apart with the turner (or a potato masher) as it cooks.
- When beef is nicely browned, season it with salt and fresh ground black pepper to taste and add it to a large soup pot that’s big enough to hold all the ingredients.
- Add the other 2 tsp. olive oil to the frying pan, add the chopped onion and green pepper, and cook over medium heat until the vegetables start to soften, about 3-4 minutes. Then add the minced garlic and diced green chiles (with juice) and cook about 2 minutes more.
- Add the Spike Seasoning (affiliate link), ground cumin, chili powder, dried cilantro (if using) and dried oregano and cook a minute or two longer. Then add the onion-pepper-spice mixture to the soup pot.
- Deglaze the frying pan with one can of beef broth and add it the soup pot with the other can beef broth, diced tomatoes plus juice, the pumpkin, and the olive halves.
- Let the chili simmer over low heat for 45-90 minutes, stirring a few times. (It can cook a bit longer than 90 minutes if needed as long as the heat is low.)
- About 20 minutes before you want to serve, add the finely chopped cilantro, thinly sliced green onions, and Green Tabasco Sauce. Let chili simmer 10 minutes more with those ingredients added.
- Serve hot, with additional chopped cilantro, sliced green onion, and more Green Tabasco Sauce (affiliate link) to add at the table if desired.
I used ground beef with only 10% fat; you might need to drain the pan after you cook the beef if you use a fattier mix of ground beef. I use Anaheim chiles for the diced green chiles (affiliate link) not Jalapenos, unless you want it really spicy. I used Spike Seasoning (affiliate link) but use any all-purpose seasoning blend. I would prefer Mexican Oregano (affiliate link) for this recipe, but you can use any oregano you have.
This freezes well, and can be easily reheat in the microwave or in a pan on the stove.
Recipe created by Kalyn and Jake and inspired by CrockPot Pumpkin Chili.
Amount Per Serving:
Calories: 409Total Fat: 25gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 101mgSodium: 1402mgCarbohydrates: 13gFiber: 4gSugar: 4gProtein: 34g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet /Low-Glycemic Diet /South Beach Diet Suggestions:
Pumpkin Chili with Beef, Peppers, and Olives is low in net carbs and should work for low-carb diet plans but maybe not for Keto. (Check the net carbs and see what you think.) This recipe is good for low-glycemic recipes but using pumpkin limits it to phase two or three for the original South Beach Diet.
Find More Recipes Like This One:
Use Chili Recipes to find more recipes like this one. Use the Diet Type Inde page to find recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was posted in 2016. It was last updated with more information and featured for Friday Favorites in 2021.
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