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Paleo pumpkin chili in white bowl

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!
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Ingredients

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.
Calories: 337kcal, Carbohydrates: 7g, Protein: 21g, Fat: 25g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 81mg, Sodium: 459mg, Potassium: 572mg, Fiber: 2g, Sugar: 3g, Vitamin A: 5034IU, Vitamin C: 10mg, Calcium: 59mg, Iron: 4mg