Chili without Tomatoes has all the amazing ingredients of a classic beef chili, except we throw the tomatoes out the window and give this hearty dish a twist by substituting with pumpkin purée. The creamy pumpkin gives the chili a rich, velvety texture and a subtle sweetness that pairs so well with the bold flavors of ground beef and warm spices like chili powder, cumin, and coriander.
I created this no-tomato chili on a whim. It was post-Thanksgiving, and I had leftover canned pumpkin purée, so to avoid wasting it, I put my thinking cap on and came up with this recipe. And boy, was I surprised by the great results!
If I'm being honest, I prefer this pumpkin chili without tomatoes over a traditional chili. It's thick and hearty, and it doesn't need to simmer very long because no tomatoes need to be reduced. It's as easy as it is delicious-requiring minimal prep and mostly hands-off cooking.
It's a quick, family-friendly dinner that feels cozy and satisfying, perfect for busy weeknights or chilly winter days. Plus, it's incredibly versatile: you can double the recipe to feed a crowd or freeze leftovers for later, like my ground pork shepherd's pie.
Serve this no-tomato chili with a sprinkle of cheese, a dollop of sour cream, and a spoonful of easy homemade guacamole for a meal that will become a household favorite.
Also, if you love chili's Tex-Mex vibes, my taco seasoning blend is a must-make. It's great with ground chicken, ground turkey, and beef, like these Tex-Mex burgers.
And if you've landed on this recipe because you loathe tomatoes (no judgment here), I think you'll love my stuffed peppers recipe without tomatoes, too. Enjoy 😊
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Gather your Ingredients
Here's what you'll need:
Cooks Notes
- For this recipe, you need pumpkin purée. The label on the can should read 100% pumpkin or pure pumpkin.
- Pumpkin pie mix or pumpkin pie filling, on the other hand, is designed for desserts. It is sweet and includes cinnamon, nutmeg, and ginger, for example.
Find the detailed recipe below.
Substitutions & Variations
- You can substitute the beef with any ground meat you like, such as chicken, turkey, or pork (or any combination).
- White kidney beans, or cannellini beans, are a good substitute for red kidney beans.
- You don't have to use red peppers; any color will do. Of course, green bell peppers are less expensive, so that's a great option.
- Replace the water with vegetable broth, beef, or chicken broth.
How to Make Chili without Tomatoes
Step-by-Step Instructions
Learn how to make a rich, flavorful, no-tomato chili perfect for those who want a hearty, comforting dish.
Make spice blend:
In a small bowl add all the ingredients for the spice blend (chili powder through to the cayenne pepper). Stir to combine and set aside.
Heat Dutch oven:
Add olive oil to a Dutch oven and heat over medium heat for 2 minutes. Add the onion and bell pepper and cook until the onions are soft and translucent 3-5 minutes.
Add spice blend and garlic:
Add the spice blend and garlic and cook for 30 seconds or until the garlic is fragrant.
Add beef:
Add the ground beef, breaking up the meat with a wooden spoon, and cook until no longer pink, about 10 minutes.
Add remaining ingredients:
Add the water, kidney beans, and pumpkin purée. Lower the heat, stir to combine, and put the lid on. Simmer for 30 minutes, stirring often. If the chili becomes too thick or sticks to the pot's bottom, add more water a bit at a time.
Serve:
Divide into bowls and serve with the toppings of your choice, such as sour cream, grated cheddar cheese, diced avocado, guacamole, and/or diced red onion. To complete your meal, serve with a spinach and arugula salad.
Helpful Hints
- This tomato-free chili is a great recipe to double or triple if you're serving a crowd.
- Consider creating and setting up a toppings bar where each person can personalize their bowl of chili.
Suggested Toppings
- sour cream
- cheddar cheese
- homemade guacamole
- diced red onion
- sliced green onion
- chopped cilantro
- diced jalapeños
- pickled jalaeños
- tortillas chips
- diced tomatoes
Storage
- Cool completely and refrigerate leftovers in an airtight container for up to 3 days. Freeze for up to 3 months.
Make Ahead
- This beef chili can be made 1-2 days ahead of time.
Reheating
- Reheat leftovers in the microwave at moderate heat or on the stovetop, adding a bit of water to loosen the chili so it doesn't stick.
Recipe FAQs
Not at all. The pumpkin adds a subtle creaminess and earthy undertone, but the spices and beef remain the star flavors. Most people won't even guess there's pumpkin in it!
Absolutely! Ground turkey, chicken, pork, or even plant-based alternatives work well in this recipe. Just adjust the cooking time to ensure the meat is fully cooked.
Yes! Swap the ground beef for plant-based ground "meat".
I wouldn't recommend it. This chili does not have much liquid because there are no tomatoes. If you did try it in the slow cooker, I would say to check it often (which defeats the hands-off approach of a slow cooker) and add water so that it doesn't stick to the bottom and burn.
Pair it with cornbread, rice, or a side salad. It's also great served over baked potatoes or nachos for something different.
Recipe
Easy Ground Beef Chili without Tomatoes
Equipment
- measuring cups and spoons
- small bowl
- rubber spatula
- Dutch oven
- wooden spoon
Ingredients
Spice Blend
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1½ teaspoons ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon sweet paprika
- 1 teaspoon kosher salt
- ½ teaspoon red pepper flakes
- ⅛ teaspoon cayenne pepper
Chili
- 2 tablespoons extra-virgin olive oil
- 1 cup (finely chopped) onion
- 1 red bell pepper, washed, stemmed, seeded, and cut into ¼-inch pieces
- 1 tablespoon (finely minced) garlic
- 1 pound lean ground beef
- 1 cup water, and/or more as needed
- 1 (19 ounce can) red kidney beans, rinsed and drained
- 1 (15 ounce can) pumpkin purée, NOT pumpkin pie mix
Instructions
- Make spice blend: In a small bowl add all the ingredients for the spice blend (chili powder through to the cayenne pepper). Stir to combine and set aside.2 tablespoons chili powder, 2 teaspoons ground cumin, 1½ teaspoons ground coriander, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, 1 teaspoon sweet paprika, 1 teaspoon kosher salt, ½ teaspoon red pepper flakes, ⅛ teaspoon cayenne pepper
- Heat Dutch oven: Add olive oil to a Dutch oven and heat over medium heat for 2 minutes. Add the onion and bell pepper and cook until the onions are soft and translucent 3-5 minutes.2 tablespoons extra-virgin olive oil, 1 cup (finely chopped) onion, 1 red bell pepper
- Add spice blend and garlic: Add the spice blend and garlic and cook for 30 seconds or until the garlic is fragrant.1 tablespoon (finely minced) garlic
- Add beef: Add the ground beef, breaking up the meat with a wooden spoon, and cook until no longer pink, about 10 minutes.1 pound lean ground beef
- Add remaining ingredients: Add the water, kidney beans, and pumpkin purée. Lower the heat, stir to combine, and put the lid on. Simmer for 30 minutes, stirring often. If the chili becomes too thick or sticks to the pot's bottom, add more water a bit at a time.1 cup water, 1 (19 ounce can) red kidney beans, 1 (15 ounce can) pumpkin purée
- Serve: Divide into bowls and serve with the toppings of your choice, such as sour cream, grated cheddar cheese, diced avocado, guacamole, and/or diced red onion. To complete your meal, serve with a spinach and arugula salad.
Notes
- sour cream
- cheddar cheese
- homemade guacamole
- diced red onion
- sliced green onion
- chopped cilantro
- diced jalapeños
- pickled jalapeños
- tortillas chips
- diced tomatoes
Joy Jones says
Delicious! I love the creamy texture. This is great for people who want to avoid lectin-rich tomatoes. Thank you for sharing your recipe.
Donna Poirier says
Hi Joy, I’m happy to hear that you enjoyed this recipe. I love the creaminess too; I much prefer this type of chili versus one with tomatoes! Thanks for sharing your feedback.
Mina C says
This was an excellent recipe! It has great flavor and is very hearty.
Donna Poirier says
Hey Mina, thanks for the feedback, I love hearing that 🙂
Dianne Settlage says
This is fantastic! We always double the recipe (for a family of 6) but leave the pumpkin puree to just 1 can and we actually replace the beans with lentils. We love it! Thank you so much!
Donna Poirier says
Hi Dianne thanks for your review 😊 I love lentils, and I think that is a perfect swap!
Frank says
Counterintuitive but yet delicious! Love the heartiness of this recipe.
Donna Poirier says
Yes! Thank you 🙂
Donna says
This is really good, if not better than a chili with tomatoes. Try it 😊