Kalyn's Kitchen

Pumpkin Chili with Beef, Peppers, and Olives (Video)

This no-bean Pumpkin Chili with Beef, Peppers, and Olives is a delicious low-carb chili option for pumpkin fans! 

PIN No-Bean Pumpkin Chili to make it later!

Paleo Pumpkin Chili with Beef, Peppers, and Olives found on KalynsKitchen.com

There’s already a recipe on the blog for Pumpkin Chili and it’s really been a hit. In fact my nephew Matt and his wife Lindy won a chili-making contest with that chili recipe. But my CrockPot Pumpkin Chili uses three cans of beans and recently I realized that it wasn’t going to work for people who are eating low-carb or avoiding beans. And I’m not even sure what made me think about it, but once the idea popped into my mind for a no-bean chili with pumpkin, I had to try it and see what I could come up with!

And this no-bean Pumpkin Chili with Beef, Peppers, and Olives was really 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 super strong pumpkin flavor, but the pumpkin gives it a slight sweetness that’s delicious with the spices that make it taste like chili.

For more delicious chili recipes like this one check out Healthy Chili Recipes Your Family Will Love! or if you prefer carb-conscious chili recipes check out Amazing Low-Carb and Keto Chili Recipes.

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!

Paleo Pumpkin Chili with Beef, Peppers, and Olives process shots collage

How to Make No-Bean Pumpkin Chili with Beef, Peppers, and Olives:

(Scroll down for complete printable recipe with nutritional information.)

  1. Brown the ground beef well, season with salt and fresh-ground black pepper, and add it to the soup pot.
  2. Saute the chopped green pepper and chopped onion until they’re starting to soften; then add the minced garlic and diced green chiles and cook 2 minutes more.
  3. Add all the spices and dried herbs and cook 1-2 minutes more, then add that to the soup pot.
  4. Deglaze the 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.
  5. Let the chili simmer 45 – 90 minutes on low heat.
  6. Then add the chopped cilantro, sliced green onion, and Green Tabasco Sauce (affiliate link) and simmer 10 minutes more. (Sorry, apparently missed the photos for that!)
  7. Serve hot, with additional sliced green onions, chopped cilantro and Green Tabasco Sauce to add at the table. (And if you’re not avoiding dairy, some grated cheese and sour cream would be great on this too!)

Pumpkin Chili finished chili in serving bowls

More Chili Recipes You Might Enjoy:

The Top 20 Recipes for Slow Cooker Pumpkin Chili ~ Slow Cooker or Pressure Cooker
Ten Amazing Low-Carb Chili Recipes ~ Kalyn’s Kitchen
The BEST Slow Cooker Chili Recipes ~Slow Cooker or Pressure Cooker
Healthy Chili Recipes that Aren’t Just for the Superbowl ~ Kalyn’s Kitchen
Ten Instant Pot Pumpkin Chili Recipes for Fall ~ Slow Cooker or Pressure Cooker

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Pumpkin Chili with Beef, Peppers, and Olives

Pumpkin Chili with Beef, Peppers, and Olives

Yield 8 servings
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes

This no-bean Pumpkin Chili with Beef, Peppers, and Olives would be delicious for Halloween night!


  • 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.)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.)
  7. 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.
  8. 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.

Nutrition Information:



Serving Size:


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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet /Low-Glycemic Diet /South Beach Diet Suggestions:
Pumpkin Chili with Beef, Peppers, and Olives is low in carbs and can even be Paleo and Whole 30 approved as long as you use canned pumpkin that is pure pumpkin (and substitute an approved seasoning blend for Spike Seasoning), 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 Index page to find more 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.

Pinterest image of Pumpkin Chili with Beef, Peppers, and Olives

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    11 Comments on “Pumpkin Chili with Beef, Peppers, and Olives (Video)”

  1. I made this chili for dinner yesterday since I love pumpkin and hate beans. It was very good! I skipped the cilantro and may also leave out the black olives next time. I don’t recall ever seeing Spike seasoning where I live, but I did find a recipe on another site to make it myself so that is what I used. I let it simmer for 2 hours and topped it with sour cream and shredded cheese.

    • Hi Karen, so glad you enjoyed it! And I love that you adapted to your own preferences. I always do that when I follow a recipe, lol!

  2. Love this recipe and the slow simmer is a must. I added an additional 1/2 tablespoon each of chili powder and cumin. It freezes well. 

  3. I used ground turkey and used no fat in the cooking. The turkey released enough liquid for me to cook the peppers and onions. Adding carbs & fat in the form of beans and guacamole as sides made this a hearty, balanced, and delicious meal. Thanks for another great recipe!

  4. Pingback: 27 Keto Pumpkin Recipes for the Holiday Season

  5. I have made this numerous times already and everyone I've fed it to raves about the recipe. Thanks for sharing! It is my new favorite chili recipe.

  6. I have a can of pumpkin on my pantry shelf, just waiting for inspiration. This is it! And now that the weather has taken a cold turn here in Boston, I'm in the mood for chili.