No-Bean Pumpkin Chili (Whole30 & Paleo friendly!)

No beans and wholesome ingredients make this cozy pumpkin chili a perfect Whole30, or Paleo friendly meal.  It is rich, comforting, easy and the best part – it tastes even better the longer it sits.

Make a double batch if you have a big enough pot and freeze some for a busy day.  You’ll be so happy to have this ready to go!

No-Bean Pumpkin Chili (Whole30 & Paleo friendly!) | Sweet Anna's

I am on Day 5 of the Whole30 (If you’re not sure what that is, Google away! It’s great!)…  The only side-effect I’m having right now is that I am absolutely starving all the time, no matter how much I eat. (Starving!)

This chili is the perfect solution to that problem.  I really don’t think it’s even possible to eat this and still be hungry, there is so much meat and good things in it!

Don’t let the “healthy” part deter you, though…  if you are serving this to your kids, or you don’t care about Whole30 or Paleo recipes,  then by all means top this with some shredded cheese, sour cream and your favorite chips!  It will be a crowd pleaser, for sure!

No-Bean Pumpkin Chili (Whole30 & Paleo friendly!) | Sweet Anna's

I will absolutely be making this again and again, and I have to say… as much as I love beans, it was kind of nice to have a bean-free chili for once!


Pumpkin No-Bean Chili (Whole30 & Paleo friendly!)


  • 1/3 cup chili powder
  • 2 tablespoons 21 Seasoning Salute*
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 2 tablespoons olive or coconut oil**
  • 3 lbs lean ground beef
  • 2 large onions, chopped and divided (3/4 + 1/4)
  • 1 large bell pepper, chopped
  • 2 jalapeños seeded and diced (if the flesh is too spicy, only use one!)
  • 3 large cloves garlic, minced
  • 2 28oz cans crushed tomatoes
  • 2 cups pumpkin purée
  • salt & pepper
  • chipotle chili powder, to taste


  1. In a small bowl, stir together the first 5 ingredients.
  2. *"21 Seasoning Salute" is from Trader Joe's and Costco has an almost identical blend called "Organic No-Salt Seasoning". If you don't have either of those stores near you, don't worry. The chili will be just fine without it!
  3. In a large 4-6 quart pot or dutch oven, heated over medium high heat, brown the ground beef in two batches, seasoning each half with a generous spoonful of the spice blend. Remove the first batch to a plate while you are browning the second batch of meat and then scoop the second batch of meat onto the plate also. Don't worry about cooking the meat through at this point, just get a good browned sear on it!
  4. **If the meat was very lean, add 2 tablespoons of oil to the pot. If the meat was not as lean, drain off all but about two tablespoons of the grease and don't use any additional oil.
  5. Stir about 3/4 of the chopped onions, the bell peppers and the jalapeños into the hot oil or grease in the pot. Season with a generous spoonful of the seasoning, and some salt & pepper and cook, stirring occasionally, until soft and starting to brown. Stir in the garlic and let cook for about 30 seconds, until very fragrant, before adding back in the meat (along with any juices that have accumulated on the plate!), the crushed tomatoes and the pumpkin.
  6. Stir well, scraping the bottom of the pan with a wooden spoon to make sure you get up any good bits on the bottom, and add in the rest of the seasoning mixture. Stir well to combine, bring to a boil and then reduce the heat to low and simmer for as long as you can!
  7. At this point, taste for seasoning and add more salt & pepper as needed, and if it's not spicy enough for you, add some chipotle chili powder (or crushed red pepper flakes if that's what you have!).
  8. Stir in the remaining chopped onions just before serving, or sprinkle onto the top of each bowl for a nice fresh bite!
  9. You can eat the chili right away, but like all chilis, it gets better the longer it sits. That's why the batch is so big... feed a crowd, or save the rest for other meals!


dairy-free coconut streusel pumpkin coffee cake

And I’m back!  After way too many long months of cookbook writing (and some health-craziness that I am still wading through) I am finally ready to get back into my kitchen!

This easy pumpkin coffee cake was the perfect way to ease back into things on this last-day-of-summer-that-feels-entirely-like-fall.

Dairy Free Coconut Streusel Pumpkin Coffee Cake | Sweet Anna's

Why dairy-free?  Well, let me fill you in.  My dairy-loving norwegian-self just found out that my body really can’t process dairy.

Yes, there were lots of tears shed.  No, there is no pill I can take.  And yes, I actually feel MUCH better already after just a few short weeks of this journey.

Am I happy about this turn of events in my life?  Not one bit.  Am I excited to actually feel good after spending way too many years of my life feeling ‘meh’?  Absolutely!

So, we journey on.  Yes, there will absolutely still be dairy involved in the recipes on this blog, but you will see more and more dairy-free recipes as I adjust to my new normal.

Dairy Free Coconut Streusel Pumpkin Coffee Cake | Sweet Anna's

With fall strongly in the air today, this coconut-streusel laced coffee cake was a no-brainer on the list of recipes I needed to convert first.  No dairy at all, but not missing a bit of flavor, you are sure to love this easy fall treat as much as I do!

Dairy Free Coconut Streusel Pumpkin Coffee Cake | Sweet Anna's

dairy-free coconut streusel pumpkin coffee cake


    for the streusel:
  • 1/2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1 cup sweetened-flaked coconut
  • 1/4 cup virgin coconut oil, melted
  • for the cake:
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/2 cup melted virgin coconut oil
  • 1/2 cup firmly packed brown sugar
  • 1 1/2 cups pure pumpkin purée
  • 3 large eggs


  1. Preheat the oven to 350ºF. Grease a 9x9" square baking dish (or a similar size pan - I used a very deep dish pie plate!); Set aside.
  2. In a medium bowl, stir together the streusel ingredients until combined; Set aside.
  3. In another medium bowl, stir together the flour, pumpkin pie spice, baking powder, cinnamon and salt for the cake; Set aside.
  4. In a large mixing bowl, mix together the 1/2 cup coconut oil and 1/2 cup brown sugar until well blended. Stir in the pumpkin, and then beat in the eggs, one at a time, until just well combined.
  5. Stir in the flour mixture until just combined (don't over-mix!) and then spread half of the pumpkin batter into the greased baking dish and then top with half of the streusel mixture. Carefully spread the rest of the batter on top of that, and then sprinkle evenly with the remaining streusel.
  6. Bake for 45-55 minutes, until the top is golden and a toothpick inserted in the center comes out almost clean, with just a few crumbs on it - no wet batter.
  7. Let cool a bit before cutting and serving, if you can stand it!

browned butter pasta with roasted root veggies

Browned butter, infused with fresh rosemary and tossed with a whole menagerie of roasted root veggies, pasta (and chicken if you’d like!).  I’m telling you, it just doesn’t get much simpler or much more ‘comfort-food’ than this!

Browned Butter Pasta with Roasted Root Veggies | Sweet Anna's

Our favorite little local farm store sells big grab bags of root veggies for roasting.  It’s so much fun to get a variety of things we might not normally try and everything tastes so great roasted together!

browned butter pasta with roasted root veggies | Sweet Anna's

This last bag had carrots, purple and russet potatoes, red and golden beets and what I think are parsnips.  :o)   I added a big red onion and some garlic cloves and tossed it all in a good dose of garlic infused and regular olive oils, salt & pepper, and a bunch of fresh chopped rosemary.

Let me just tell ya…  from the minute this was put in the oven, the whole house smelled amazing.  (When are they going to invent smell-o-vision anyways?!)

Of course, because I am a pasta addict – I boiled some penne and made a simple browned butter sauce to toss it all together with.  So simple, so easy, and absolutely packed full of flavor.  Serve this with freshly shaved or grated parmesan, if you’ve got some.  We love it with and without!

I’ve made this dish several times now, and it’s always a favorite, no matter how I mix it up.  Sometimes I change up the herbs.  Sometimes I skip the onions.  Sometimes I add some leftover chicken, if I’ve got it on hand.  However you do it, roast up some veggies, cook some pasta, brown some butter and toss it all together and you’ve got an easy crowd-pleasing meal!

browned butter pasta with roasted root veggies


  • 5 lbs, or so, root veggies, variety (carrots, beets, potatoes, parsnips...)
  • 1 large onion
  • 2-3 cloves garlic, smashed or whole
  • 2-3 tablespoons extra virgin olive or melted coconut oil oil
  • salt & pepper
  • 2 tablespoons chopped fresh rosemary
  • 1/2 teaspoon crushed red pepper flakes, optional
  • freshly shaved parmesan cheese


Preheat the oven to 400ºF.

Cut all the veggies and onion into similar bite-sized pieces. Place all the veggies and garlic on a large rimmed baking sheet.

Drizzle with oil and salt & pepper to taste. Toss well with your hands to make sure everything is coated.

Place in the oven and roast for 30-45 minutes, until all the veggies are tender and golden. Remove from the oven and set aside.

While the veggies are roasting, boil a large pot of salted water and cook the noodles according to package directions.

While the water is boiling, melt a stick of butter in a large skillet (preferably light colored interior, but not necessary!) over medium heat.

Continue to cook, swirling occasionally until the butter starts to foam and then turn golden. Watch closely at this point, as it can burn easily. As soon as the butter looks nice and golden (here's where the light-colored skillet helps!) and smells very toasty and fragrant, pull it off the heat & stir in the rosemary.

Toss everything together in a large bowl or in the now drained pot and serve with freshly shaved parmesan cheese if desired!