This tomato-free chili has a smoky flavor, and is slightly sweet and savory. It is a fall staple and can be served with your favorite traditional toppings. You cannot even tell pumpkin was used in this recipe! This post contains affiliate links.
There’s nothing quite like the smell of chili simmering on the stove on a cool autumn day. This Sweet and Smoky Pumpkin Chili is our new favorite fall recipe! It’s easy to make, and it’s packed with flavor. Plus, it’s perfect for warming up on a chilly evening. We can’t wait to enjoy this tomato-free chili all season long!
Pumpkin Chili No Tomatoes
This chili is made with ground beef, pumpkin ale, adobo, kidney beans, and a variety of spices. The addition of pumpkin puree makes it extra creamy and gives it a unique flavor. You really cannot even tell that this chili contains no tomatoes. We love serving this chili with shredded cheese and sour cream on top. It’s also delicious served over rice or tortilla chips.
Whether you’re looking for a new chili recipe to try this fall, or you’re just looking for a delicious and easy meal, this Sweet and Smoky Pumpkin Chili is sure to be a hit!
Best Pumpkin Chili Ingredients
There are 3 main ingredients in this chili that really are essential and cannot be skipped. While you can find them all in the printable recipe card below, the 3 must-haves are as follows:
Pumpkin – Pumpkin puree is a key ingredient in many fall recipes, from pies and pastries to soups and stews. Pumpkin puree can be made from fresh pumpkins or from canned pumpkin puree. For this recipe we used the canned variety but you can also use fresh if you have that!
Ale – Ale is often used as an ingredient in chili, as it can add depth of flavor to the dish. When choosing an ale to use in chili, it is important to select one that is not too bitter or hoppy, as these flavors can be overpowering. A malty ale with a moderate alcohol content is ideal. Some good choices include Scottish ale, Shipyard Pumpkin ale, brown ale, or porter. If you are looking for something truly unique, you could even try using a smoked ale in your chili!
Adobo Chili Peppers – If you’re looking for a way to add some heat and smoky flavor to your chili, try using adobo chili peppers. You can find them fresh, dried, or in sauce form at most grocery stores. Just remember to use them sparingly if you’re sensitive to spice! They come in small cans and can be found in the ethnic aisle.
Quality Beef – We love using ButcherBox Beef for our recipes. New customers can also get FREE ground beef for life. Butcherbox ground beef is Whole30 approved and is free of added hormones and antibiotics. Consider checking out ButcherBox deals today!
The best way to store chili is in the fridge. Chili can be stored in the fridge for up to a week. If you want to keep your chili fresh for longer, you can freeze it. Chili can be frozen for up to six months.
When storing chili in the fridge, be sure to put it in an airtight container. This will help to keep the chili from drying out. When freezing chili, be sure to use a freezer-safe container. This will help to keep the chili from getting freezer burn.
When storing chili, be sure to label the container with the date. This will help you to keep track of how long the chili has been stored. To warm, pour the contents back into the Dutch oven, and heat over medium heat until warmed throughout.
More Comforting Beef Dinner to Try
- French Onion Ground Beef Casserole
- Chili Mac & Cheese
- Corn Chip Pie
- American Chop Suey
- Classic Chili
Sweet and Smoky Pumpkin Chili
- cutting board & knife
- 5-quart enamel dutch oven
- 2 pounds ground beef 85% variety
- 1 large sweet onion
- 1 large orange bell pepper
- 3 cloves garlic
- 3 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 2 ½ tablespoons chili powder
- 1 tablespoon cumin
- ½ tespoon ground black pepper
- 1½ teaspoons salt
- 29 ounces canned pumpkin puree *not pie filling
- 3 adobo peppers in paste *do not use the whole can- only pull out 3 peppers, and dice with gloved hands. Can reduce to two if you want less heat.
- 1 whole bay leaf *remove before serving
- 15 ounces chicken broth
- 24 ounces Pumpkinhead Ale (2 bottles)
- 30 ounces kidney beans drained and rinsed
- red onion, sour cream, green onion, cheddar *optional
- In a large Dutch oven, over medium heat add the ground beef. Using a spatula, break it into pieces cooking until browned, about 8 minutes. Remove any excess fat.
- Add the chopped onion, bell pepper, and garlic to the Dutch oven. Cook over medium-low heat until soft and fragrant; about ten minutes.
- Stir in the sugar, chili powder, cinnamon, salt, pepper, and cumin; cook for about 20 seconds.
- Add in the bay leaf, pumpkin puree, beer, and broth. Pour in the rinsed beans and bring to a boil. Once boiling, reduce heat to medium, and simmer for 20 minutes., stirring occasionally.
- Serve chili with sour cream, tortillas, or your favorite fixings.