Paleo Pumpkin Chili
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Pumpkin lovers are going to flip over this delicious pumpkin chili recipe. With ground beef, sweet potatoes, pumpkin puree, and diced tomatoes, this chili recipe will be on repeat all fall and winter long.
On a brisk fall day, chili is the easiest and delicious thing to make. Plus, you know it will be great for leftovers too. This paleo pumpkin chili has both stovetop and slow cooker instructions so, no matter how you choose to make it, you’ll know a hearty bowl of chili will be ready in the end.
Honestly, even if you don’t follow the paleo way of eating, this pumpkin chili recipe is a must make. It is the perfect fall and winter recipe in that stick to your bones and warm you from the inside out type of way. I was inspired by this recipe and made a few changes. I’ve made this 3 times since I first made it and it is always a hit.
Ingredients for Pumpkin Chili
- Ground Beef – You could also use a combination of ground beef and other ground meets like chicken, turkey, or pork.
- Onion – A yellow or sweet onion will work best here.
- Garlic – I like using roasted garlic cloves but, if you don’t want to bother with roasting garlic, regular cloves work great too.
- Tomato Sauce
- Rotel or Diced Tomatoes with Chilis – You can choose your spice level here.
- Pumpkin Puree
- Beef Stock – If you are trying to keep this recipe Paleo, be sure to check your labels!
- Sweet Potatoes and Carrots – The carrots are optional in the recipe because I was out of carrots one time that I made it and Mathlete actually preferred it minus the carrots.
- Spices and Seasonings – Bay Leaves, Chili Powder, Cumin, Crushed Red Pepper, Salt, and Pepper.
Essential items for this recipe:
- Large pot
- Can opener
- Cooking utensil
Shhh…but that time I pureed some frozen spinach I had thawed into the tomato sauce so that it totally an option if you want to sneak in some extra vegetables. I won’t tell if you won’t.
How to Make Paleo Pumpkin Chili
The full list of ingredients and step by step instructions can be found in the printable recipe card below. Here is a quick overview of how to make the recipe.
- Cook the ground meat. Add in the onion and garlic and cook until softened. If you are using a meat with a higher fat content, drain off the extra fat.
- Combine all the remaining ingredients and cook until the vegetables are tender.
What is your favorite winter dish to come home to after a cold day? Have you tried adding pumpkin into savory dishes to get a little bit of vegetable boost? {You can check out these amazing savory pumpkin recipes for other ideas.}
More Great Chili Recipes
Paleo Pumpkin Chili
Ingredients
- 2 pounds Ground Beef
- 1 Onion finely chopped
- 2 Garlic Cloves minced
- 2 teaspoons Salt
- 1 teaspoons Black Pepper
- 1 Tablespoon Chili Powder
- 2 teaspoons Cumin
- 1/4 teaspoon Crushed Red Pepper
- 29.5 ounces Tomato Sauce
- 14.5 ounces Rotel or Diced Tomatoes with Chilis
- 15 ounces Pumpkin Puree
- 2.5 cups Beef Stock
- 4 Sweet Potatoes peeled and cut into 1-inch pieces
- 2 Carrots sliced (optional)
- 2 Bay Leaves
Instructions
- In a large pot, brown ground beef over medium heat. Drain and add onions and garlic. Cook for 2-3 minutes or until softened.2 pounds Ground Beef, 1 Onion, 2 Garlic Cloves
- Stir in salt, pepper, chili powder, cumin, and crushed red pepper. Cook for 1 minute or until fragrant.2 teaspoons Salt, 1 teaspoons Black Pepper, 1 Tablespoon Chili Powder, 2 teaspoons Cumin, 1/4 teaspoon Crushed Red Pepper
- Add all remaining ingredients to pot and bring to a boil. Reduce heat to a simmer and cook for 30-45 minutes or until vegetables are tender.29.5 ounces Tomato Sauce, 14.5 ounces Rotel or Diced Tomatoes with Chilis, 15 ounces Pumpkin Puree, 2.5 cups Beef Stock, 4 Sweet Potatoes, 2 Carrots, 2 Bay Leaves
Notes
- Slow cooker Instructions: After step one is complete, combine all items into slow cooker and cook for 5-7 hours on low.
Nutrition
This looks yummy!
Yummy! Pinned your recipe to share and to refer back to when I make it because this is definitely happening on our dinner table soon 🙂
What a fun soup and I love the little cast iron pot! A great round up of recipes, too. Thanks for sharing this roundup to Throwback Thursday!