At a Glance:
Prep Time: 10 minutes mins
Cook Time: 6 hours hrs
Total Time: 6 hours hrs 10 minutes mins
Get the Recipe:
Paleo Pumpkin Chili
This Paleo Pumpkin Chili is incredibly hearty, savory, and flavorful. The addition of pumpkin adds a ton of flavor and thickness. This Whole30 compliant chili is great for cozy fall dinners, meal prep, and leftovers!
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.
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.
Calories: 337 kcal , Carbohydrates: 7 g , Protein: 21 g , Fat: 25 g , Saturated Fat: 9 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 11 g , Trans Fat: 1 g , Cholesterol: 81 mg , Sodium: 459 mg , Potassium: 572 mg , Fiber: 2 g , Sugar: 3 g , Vitamin A: 5034 IU , Vitamin C: 10 mg , Calcium: 59 mg , Iron: 4 mg
Course: Main Course
Cuisine: American