Paleo Pumpkin Chili
PALEO PUMPKIN CHILI
One of our absolute FAVORITE fall/winter dinners! This can be cooked in a slow cooker or on the stove, whatever is easiest and more convenient for you. Loaded with yummy veggies and can be made with your protein of choice!
This recipe targets:
Grain-Free | Dairy-Free | Gluten-Free | Vegan Friendly | Paleo
This chili has such good flavor and is so versatile! You can just change things up depending on which ingredients you have on hand in the house. Full of fiber and healthy fats + protein — highly recommend!
Ingredient list
1/2 tablespoon coconut oil (or avocado/olive oil)
1 pound grass fed ground beef (ground turkey, or ground bison works too)!
1 white or yellow onion, diced
1 1/2 teaspoon sea salt (more to taste)
1/2 teaspoon pepper
1 tablespoon dried oregano
3 tablespoon chili powder
2 tablespoon smoked paprika
2 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon ground cinnamon
1/4-1/2 teaspoon cayenne pepper (the more you use, the spicier it will be!)
1 large sweet potato cut into 1/2 inch chunks (or butternutsquash)
2 bell peppers, diced (1 green, 1 red)
1 small head cauliflower, stemmed and finely chopped (cauliflower rice works too!)
1 can pumpkin puree (15 ounces)
1 can fire roasted diced tomatoes (15 ounces)
2-3 cups chicken broth — or vegetable broth/water
Dietary benefits
Gluten-free
Grain-free
Dairy-free
Paleo
Vegan friendly
FOR TOPPINGS
Sliced Jalapeno
Avocado
Chopped cilantro
Red Onion
Non-dairy plain yogurt, or non-dairy cheese
GF Sourdough
instant pot directions (fills a 6 quart instant pot!)
Set Instant Pot to saute and add oil. Add your beef, onion, salt and pepper. Cook until beef is browned and broken apart and onion is softening, about ~5-7 minutes. Add your oregano, chili powder, smoked paprika, cumin, garlic powder, cinnamon, and cayenne. Mix and cook for another 30 seconds.
Add the sweet potato (or could use butternut squash too!), bell peppers, cauliflower, pumpkin, diced tomatoes and 2 cups of chicken broth. Stir well. Cover, seal, and set to cook on high pressure for 10 minutes. Quick release to vent the remaining pressure immediately. If the chili is too chick, add additional broth to reach your desired consistency. Taste and adjust seasonings. Serve hot with desired toppings!
SLOW COOKER DIRECTIONS
Saute the meat, onions, and spices in a large nonstick skilled on the stovetop.
Transfer to a lightly greased 6-quart or larger slow cooker. Add the remaining ingredients in the order listed. Cover and cook on low for 5-6 hours or high for 3-4 hours, until the sweet potatoes are tender!
on the stove directions
Saute the meat, onions, and spices as directed, and then add remaining ingredients.
Let simmer, uncovered, until the sweet potatoes are soft and the chili is thickened. About 45 minutes!
NOTE
Store in fridge for ~5 days or freezer up to 3 months!
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