Gluten Free Smoky Pumpkin Chili

Warm up on chilly evenings with this easy to make and low acid Gluten Free Smoky Pumpkin Chili. It's gluten free, nut free, dairy free, and bean free.
Gluten free; Free of: dairy, soy, beans, eggs, tomatoes
Course Soup
Cuisine American
Keyword bean free chili, gluten free chili, pumpkin chili
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people
Calories 180kcal
Author Sarah Jane Parker


  • 1 medium onion chopped
  • 1 large red bell pepper seeded and chopped
  • 1 large clove garlic minced
  • 12 ounces Al Fresco Buffalo-Style Chicken Sausage casings removed
  • 1 teaspoon chili powder
  • 1 teaspoon creole seasoning
  • 1/2 teaspoon garlic powder
  • 1 teaspoon liquid hickory smoke
  • 2 cups chicken or beef stock
  • 1 cup pumpkin puree
  • 1 cup cooked quinoa


  • In a large non-stick skillet, saute the onion, bell pepper, and garlic until they begin to soften.
  • Add the chicken sausage to the skillet and break up thoroughly as it cooks through.
  • As the sausage cooks, add the seasonings and the liquid smoke and mix thoroughly.
  • Meanwhile, in a small bowl, whisk together the chicken stock and the pumpkin puree.
  • Once the sausage has cooked completely, add in the pumpkin/stock mixture and the quinoa. Stir together thoroughly.
  • Simmer on medium heat until completely heated through.
  • Serve garnished with sliced green onions and a drizzle of coconut milk.
  • Enjoy!


Calories: 180kcal | Carbohydrates: 17g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 52mg | Sodium: 552mg | Potassium: 302mg | Fiber: 2g | Sugar: 5g | Vitamin A: 7215IU | Vitamin C: 29mg | Calcium: 22mg | Iron: 1.4mg