Paleo Pumpkin Chili
This Paleo Pumpkin Chili is hearty, savory, and so comforting. It is an easy, healthy and delicious meal that the whole family will enjoy. This pumpkin chili can be made in an Instant Pot or slow cooker It is great for a cozy dinner, meal prep, and as leftovers!
Why You’ll Love This Recipe
- This Paleo pumpkin chili can be made in an Instant Pot or slow cooker.
- It is incredibly hearty and flavorful!
- The pumpkin adds a really unique and delicious flavor.
- This chili is great as leftovers and meal prep because it reheats well. In fact, I like it even better the next day!
- This recipe is Whole30 compliant, Paleo, gluten free, dairy free, sugar free, Keto, and low carb.
- It is made without beans, without dairy, without cheese, and without sugar.
- If you have extra pumpkin, make these Gluten Free Pumpkin Chocolate Chip Cookies!
What is Pumpkin Chili?
Chili is described as a stew or soup made with a combination of meat, chili peppers, spices, and oftentimes beans.
This pumpkin chili is a unique twist on classic chili. It contains no beans or peppers and instead uses pumpkin. It is just as hearty and flavorful as traditional chili, but slightly more sweet and less spicy.
Ingredients & Substitutions
Any ground meat will work! Substitute ground turkey, ground pork, ground chicken or a combination in place of the ground beef.
The chopped onion adds a ton of flavor!
Avocado oil, ghee, or butter can replace the olive oil.
The pumpkin purée is what makes this pumpkin chili! Feel free to use fresh pumpkin made from roasted pumpkin if feeling ambitious. If desired, use mashed sweet potato or mashed butternut squash in its place.
Minced garlic adds a nice depth of flavor.
The chicken broth smooths out the chili broth. Beef broth or vegetable broth can be used.
The marinara sauce makes this chili especially thick and creamy. Feel free to use an equal amount of salsa for added spice or diced tomatoes for a more traditional chili flavor.
All of the spices and seasonings can be altered to suit your taste.
How to Make – Slow Cooker Method
Step 1
First, brown ground beef with onion and olive in a skillet. Cook until brown and crumbly.
Step 2
Discard excess grease. Add all remaining ingredients to slow cooker. Stir to combine.
Step 3
Cook on high for 3 to 4 hours or low for 5 to 6 hours.
Step 4
Finally, ladle into bowls and garnish with desired toppings.
Instant Pot Method
Step 1
Press sauté. Sauté ground beef, olive oil and onion for 5 minutes or until meat is brown and crumbly.
Step 2
Discard excess grease from Instant Pot. Then add in remaining ingredients and stir to combine.
Step 3
Pressure cook on high for 20 minutes.
Step 4
Once timer goes off, allow pressure to naturally release for 15 minutes then manually release remaining pressure.
Step 5
Finally, ladle into bowls and garnish with desired toppings.
Expert Tips & Tricks
After browning the ground beef, discard excess grease from pan or Instant Pot.
Use spatula to break up ground beef while cooking.
Use pumpkin purée, not pumpkin pie filling.
Feel free to adjust seasonings to your desired taste.
Variations & Add Ins
As mentioned above, this chili is quite non traditional! Here are some ideas to add in:
- Red peppers
- Green peppers
- Diced tomatoes
- Salsa
- Beans
- Chopped tomatoes
- Cinnamon
How to Serve & Store
Serve this Paleo pumpkin chili hot! It is delicious when hot and steamy.
Store leftovers in the fridge for up to 4 days.
This chili can be frozen and then reheated at a later date.
Frequently Asked Questions
Very slightly. It tastes like chili with a hint of added sweetness. The pumpkin could pass as sweet potatoes since they are so similar in taste.
Yes!
Yes, this chili can be frozen.
Either option works well.
Sure! Any ground beef will work well.
You May Also Like
If you make this recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!
Get the Recipe: Paleo Pumpkin Chili
Ingredients
- 2 pounds ground beef, or ground turkey
- ½ cup chopped onion
- 1 tbsp olive oil
- 1 cup pumpkin purée
- 2 tsp minced garlic
- 2 cups chicken broth
- 1 cup marinara sauce
- pinch sea salt
- 2 tsp ground pepper
- 2 tsp oregano
- 1 tsp chili powder
- 2 tsp paprika
- 1 tbsp cumin
- 1 tsp onion powder
- jalapeños, to garnish
Instructions
Slow Cooker Method
- First, brown the ground beef with the olive oil and chopped onion in a large skillet.
- Cook until beef is brown and crumbly and onion is tender.
- Discard excess grease from pan.
- Add beef mixture to slow cooker. Add in remaining ingredients except jalapeños. Stir to combine.
- Cook on high for 3 to 4 hours or slow for 5 to 6 hours.
- Finally, ladle into bowls and top with desired toppings.
Instant Pot Method
- Press sauté. Add in beef, olive oil, and chopped onion to Instant Pot.
- Sauté for 5 minutes, until beef is brown and crumbly and onion is tender.
- Press cancel. Carefully drain any excess grease from pot.
- Then, add in remaining ingredients. Stir to combine.
- Secure lid. Pressure cook on high for 20 minutes.
- Once timer goes off, allow pressure to release naturally for 15 minutes. Then manually release any remaining pressure.
- Finally, ladle into bowls and top with desired toppings.
Notes
- Ground turkey, ground pork, ground chicken, or a combination of these can replace ground beef if desired.
- Use pumpkin purée, not pumpkin pie filling!
- The seasonings and spices can be altered slightly to suit your taste.
- Store leftovers in the fridge for up to 4 days.
- This chili can be frozen and then thawed.
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