First - if you’re new here - welcome! I’m a certified functional nutritionist (in training!) and recipe developer who helps women feel empowered in their health journey, learn how to confidently eat well, find healing and support during chronic illness, and gain kitchen confidence through simple, delicious recipes for you and your family!

There is apparently quite a divide between chili fans - to bean or not to bean? (See what I did there..)

I personally enjoy chili both ways! I have no helpful insight on the why and where of divided chili fans (is it geographical? cultural?), but what I DO have is this comforting, savory, filling, and nutrient-dense pumpkin chili recipe to share with you!

As many do have some sort of digestive upset from legumes (soaking and sprouting can help!), I wanted to create a chili recipe that still had that stick-to-your-ribs type of comforting feel, even without beans!

This recipe is from my Nourish e-book that launches on December 16! And Y’ALL. It is SO GOOD.

It has over 40 staple recipes that are crucial for every nourished kitchen, meal plan examples, a seasonal produce guide, a good-better-best sourcing guide, plus helpful info on how to build balanced breakfast, lunch, dinner, and snacks! (Don’t tell my other books, but this may be my favorite one ever).

So back to this chili, my friend. Every time I make it I fully anticipate having leftovers so we can enjoy it again for lunch the next day, and every time my three boys and husband DEVOUR it and ask for multiple bowls. It’s that good!

Nutrient-Dense & Gluten-Free Pumpkin Chili Recipe

This recipe comes together in about 30 minutes and serves 8-10! It’s lovely alongside homemade cornbread (my Fixin’s e-book recipe is SO GOOD).

Ingredients

1 TBS olive oil or butter
1 TBS fresh minced garlic (or 1 tsp garlic powder)
1 large white onion
1 green bell pepper
1 TBS tomato paste
1.5 TBS salt
2 TBS chili powder
1/2 TBS cumin
1/2 TBS oregano
1 can (14.5 oz) diced tomatoes
2 lb ground beef
1/8 tsp cayenne powder
1 can pumpkin puree
2 cups bone broth (chicken or beef)

Instructions

Heat a large pot over medium. While it’s heating, dice the onion and garlic. Once the pan is hot, add butter, garlic, and onion, and sauté.
Dice bell peppers and add to the pan, then add tomato paste. Sauté all veggies for 10 minutes, stirring occasionally.
Add beef and spices and break up meat into small pieces.
Add pumpkin, tomatoes, and broth. Cover and simmer on low-medium for 20 minutes.
Top with sour cream, shredded cheddar, and green onion!