Jump to Recipe Whole 30Nut FreeEgg FreeNo Added Sugar
This one pot easy paleo pumpkin chili can be made with beef or your favorite ground meat and is ready in 30 minutes! It’s a hearty, comforting, healthy Paleo and Whole30 meal that everyone will love, even the kids!
If you haven’t ventured into savory territory with pumpkin yet, you are in for a TREAT! A deliciously paleo and Whole30 compliant treat, that is.
And, even if you’re a regular on the savory pumpkin train, this recipe will still knock your socks, er, oven mitt, off! (Don’t burn yourself.)
It’s easy and relatively quick to make (weeknight friendly!) and healthy of course! Extra pumpkin means extra veggies PLUS a thicker chili.
This chili feeds a big family with little effort, and is lower in carbs than a few of my other chili recipes made with sweet potatoes.
I made it extra flavorful with fall spices, in addition to the traditional chili seasonings.
You can also adjust how spicy it is to your preference, so that even your kids will eat it. Are you sold yet? Let’s get into the details!
What You Need to Make Paleo Pumpkin Chili
The pumpkin pie spice adds a warm flavor to the chili that makes me want to put on a sweater and jump in a pile of leaves.
Or, put on a sweater and make a cup of tea (more my speed!) You don’t actually “taste” the pumpkin but you do get a nice thick chili with little effort which is amazing.
Here’s everything you’ll need to prepare this chili:
ground beefground pork or turkey (or all beef, if you prefer)oniongreen bell pepperjalapeno peppergarlicsea saltcrushed tomatoesdiced tomatoes, not drained, no salt addedpumpkin pureechili powdersmoked paprikachipotle powder1 tsp cuminpumpkin spice (or cinnamon)Chopped fresh cilantro for garnish, if desiredother toppings like sliced avocado, diced red onion, and Kite Hill Sour Cream
How to Make this Easy Pumpkin Chili
You can make this on the stovetop in a dutch oven, or in a slow cooker if you prefer.
Heat your dutch oven and add a little cooking oil. Add the beef and pork and sprinkle with sea salt and black pepper, and stir occasionally to brown.
Once it’s about 2/3 done, add the onions and peppers. Stir and continue until the meat is browned and onions and pepper start to soften. Add the garlic and jalapeño pepper, stir, and cook another minute.
Lower the heat and add the crushed tomatoes, diced tomatoes, pumpkin, sea salt and all spices. Bring to a boil, stirring.
Once bubbling, lower heat to a slow simmer, cover, and allow to simmer for at least 15 minutes and up to 1 hour to thicken and combine flavors.
The flavor will only get better the longer this chili simmers, which makes it great for leftovers too.
Slow cook directions:
Brown the beef and cook the onions, peppers and garlic as directed, then transfer to your slow cooker and add remaining ingredients. Cook on low for 4 hours.
Toppings For Paleo Chili
Luckily there are super delicious options now that are totally paleo!
When I first started out the paleo diet, I didn’t have almond milk sour cream or clean options for dairy free cheese.
I LOVE the Kite Hill sour cream and use it regularly to top chili, burrito bowls, tacos, etc. It’s awesome.
I didn’t have any avocados around when I shot these photos, but sliced avocado with a little lime is great too, along with fresh cilantro and diced red onions.
Add a little cheese if you don’t need the recipe to be dairy free, OR use a great vegan cheddar like Violife!
You can serve this chili alone or with some grain free tortilla chips (like Siete) for dipping! I even made some nachos with the leftovers.
By the way, the leftovers taste just as good, if not better (as with most chilis) so you can make this ahead of time and simply reheat it prior to serving.
Are you ready to cook? This is so easy that even if you don’t feel like cooking, it’s doable, promise! Grab your favorite chili pot and let’s go!
Easy One Pot Pumpkin Chili {Paleo, Whole30}
Easy Pumpkin Chili {Paleo, Whole30}
This easy one-pot paleo pumpkin chili can be made with beef or your favorite ground meat and can be ready in just 30 minutes! It’s a hearty, comforting, healthy and Whole30 compliant meal that everyone will love, even the kids!
Prep Time: 10 minutesCook Time: 30 minutesTotal Time: 40 minutesCourse:DinnerCuisine:Paleo, Whole30Keyword:chili, dinner, dinner recipe, paleo, paleo dinner, paleo recipe, pumpkin, pumpkin chili, whole30 dinner, whole30 recipeServings: 8 servings
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Ingredients
1lbgrass fed ground beef1/2lborganic ground pork or all beef, if preferredSea salt and black pepper1/2tbspavocado oil or olive oil, to brown the meat1medium oniondiced1largegreen bell pepperdiced4clovesgarlicminced1jalapeno pepperminced3/4 – 1teaspoonsea saltadjust to taste1 28 oz cancrushed tomatoes1 14.5 oz candiced tomatoesnot drained, no salt added1 15 oz canpumpkin puree2tspchili powder3/4tspsmoked paprika1/4tspchipotle powder*1/2 tsp if you want more spice1tspcumin1 1/2 tsp pumpkin spiceor cinnamon, if preferredChopped fresh cilantrofor garnish
Instructions
Stovetop directions:
Heat a duch oven over medium high heat and add coconut oil. Add the beef and pork, sprinkle with sea salt and pepper, and use a spoon to break up lumps to evenly brown.
Once 2/3 done, drain some fat if you like (not all) and add the onions and peppers. Stir and continue to cook 2 minutes or until beef is browned and onions and pepper start to soften. Do not drain any more fat. Add garlic and jalapeño, stir, and cook another minute.
Lower the heat and add the crushed tomatoes, diced tomatoes, pumpkin, 1/2 tsp salt and all spices. Stir to combine well, then raise heat to bring to a boil. Once bubbling, lower heat to a slow simmer, cover, and allow to simmer for at least 15 minutes (and up to 45) to combine flavors. The flavor will only get better the longer this chili simmers, which makes it great for leftovers too.
Garnish with cilantro, sliced avocado, red onion and Kite Hill sour cream, if desired, to serve. Store leftovers covered in the refrigerator for up to 4 days.
Slow cooker directions:
Brown the beef and cook the onions, peppers and garlic as directed, then transfer to your slow cooker and add remaining ingredients. Cook on low for 4 hours.
Recipe Notes
*Add more or less chipotle powder to control how spicy your chili is.
Nutrition
Calories: 218kcalCarbohydrates: 3gProtein: 15gFat: 15gSaturated Fat: 6gCholesterol: 58mgSodium: 211mgPotassium: 313mgSugar: 1gVitamin A: 360IUVitamin C: 13.5mgCalcium: 25mgIron: 1.9mg
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What I Used to Make My Easy Pumpkin Chili:
Want More Paleo and Whole30 dinner ideas? Try one of these!
Tomato Basil Chicken with Roasted Butternut Squash
White Chicken Chili with Sweet Potatoes
Sweet Potato Chorizo Chili
Easy Chili Stuffed Sweet Potatoes
Sausage and Caramelized Onion Stuffed Acorn Squash
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