The Best Paleo Pumpkin Chili Recipe

Introduction

This Paleo Pumpkin Chili is a hearty, flavorful twist on traditional chili, combining the richness of ground meat with the subtle sweetness of pumpkin and warming spices. Perfect for cozy nights, it’s easy to make in an Instant Pot or on the stovetop.

Ingredients

• 1 1/2 tablespoons avocado oil
• 2 pounds ground meat (a combination of beef and turkey works well)
• 1 large yellow onion, diced
• 8 garlic cloves, minced
• 2 green bell peppers, diced
• 28 ounces fire roasted tomatoes
• 1 1/2 tablespoons chili powder
• 1 1/2 tablespoons cacao powder
• 1/2 teaspoon nutmeg
• 1/2 teaspoon paprika
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons sea salt
• 1/2 teaspoon black pepper
• 2 cups bone broth
• 15 ounces canned pumpkin
• Additional sea salt and black pepper, to taste

Instructions

1. Step 1: For Instant Pot, set to high sauté. Heat the avocado oil, add ground meat, and cook until browned (3-5 minutes), crumbling as it cooks. Drain excess fat and set meat aside.
2. Step 2: Add diced onion, garlic, and bell peppers to the Instant Pot. Cook, stirring occasionally, until tender (4-6 minutes). Stir in fire roasted tomatoes, cacao powder, and all spices.
3. Step 3: Pour in bone broth, scraping any browned bits from the bottom of the pot. Stir in canned pumpkin and browned meat. Season with salt and pepper to taste.
4. Step 4: Select manual pressure cook setting on high for 10 minutes. When done, use quick-release according to your Instant Pot’s instructions.
5. Step 5: Garnish with your favorite toppings, adjust seasoning if needed, and serve immediately.
6. Step 6: For stovetop, heat oil in a large pot over medium-high heat. Brown the ground meat as above, then remove and set aside.
7. Step 7: Add onion, garlic, and bell peppers to the pot. Cook until tender (4-6 minutes). Stir in tomatoes, cacao powder, and spices.
8. Step 8: Add bone broth, scraping any browned bits from the pot bottom. Stir in pumpkin and browned meat, season with salt and pepper.
9. Step 9: Simmer over medium-low heat for 25-30 minutes, stirring occasionally.
10. Step 10: Taste and adjust seasoning, garnish, and serve warm.

Tips & Variations

• Use a mix of ground meats like beef, turkey, or pork for added depth of flavor.
• Swap bone broth for vegetable broth to keep it dairy- and paleo-friendly but lighter.
• For extra heat, add a pinch of cayenne pepper or chopped jalapeños.
• Top with fresh herbs like cilantro or sliced avocado for freshness and creaminess.
• To make it Whole30 compliant, confirm all spices and broths have no added sugars or preservatives.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. You can also freeze the chili for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili vegetarian or vegan?

Yes, substitute the ground meat with hearty vegetables like mushrooms, lentils, or plant-based crumbles, and use vegetable broth in place of bone broth.

What can I use instead of canned pumpkin?

You can use fresh cooked and pureed pumpkin or butternut squash as a substitute. Just make sure to adjust the quantity to match about 15 ounces of pumpkin puree.

The Best Paleo Pumpkin Chili Recipe

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This Paleo Pumpkin Chili is a hearty and flavorful dish that blends the warmth of spices with the richness of pumpkin and ground meats. Perfect for a comforting meal, it uses wholesome ingredients like avocado oil, fire roasted tomatoes, and bone broth, offering a nutritious and satisfying chili that’s free from grains and processed ingredients. Whether prepared in an Instant Pot for convenience or simmered on the stovetop, this chili delivers vibrant taste and cozy autumn vibes.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 10 minutes (Instant Pot) or 30 minutes (Stovetop)
• Total Time: 25 minutes (Instant Pot) or 45 minutes (Stovetop)
• Yield: 6 servings 1x
• Category: Main Course
• Method: Instant Pot
• Cuisine: American
• Diet: Paleo

Ingredients

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Meat and Vegetables

• 1 1/2 tablespoons avocado oil
• 2 pounds ground meat (combination of beef and turkey recommended)
• 1 large yellow onion, diced
• 8 garlic cloves, minced
• 2 green bell peppers, diced

Base and Spices

• 28 ounces fire roasted tomatoes
• 1 1/2 tablespoons chili powder
• 1 1/2 tablespoons cacao powder
• 1/2 teaspoon nutmeg
• 1/2 teaspoon paprika
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons sea salt
• 1/2 teaspoon black pepper

Liquids and Finishing Touches

• 2 cups bone broth
• 15 ounces canned pumpkin
• Sea salt and black pepper, to taste

Instructions

1. Prepare the Instant Pot: Set your Instant Pot® to the high sauté setting and heat the avocado oil.
2. Brown the meat: Add the ground beef and turkey mixture to the pot and cook, crumbling the meat as it browns for 3-5 minutes. Drain any excess fat and set the meat aside.
3. Sauté vegetables: Add diced onion, minced garlic, and green bell peppers to the Instant Pot and cook, stirring occasionally, until tender, about 4-6 minutes. Stir in fire roasted tomatoes, cacao powder, and the spice mix.
4. Add broth and deglaze: Pour in the bone broth, scraping any browned bits from the bottom to enhance the flavor.
5. Combine pumpkin and meat: Stir in the canned pumpkin and reserved ground meat. Season with additional salt and pepper to taste.
6. Pressure cook: Select the manual setting on the Instant Pot, adjust to high pressure, and set the cooking time for 10 minutes.
7. Release pressure: When the cooking cycle finishes, perform a quick release following the manufacturer’s instructions.
8. Serve: Garnish with your favorite toppings, adjust seasoning if needed, and serve immediately for a warm, hearty meal.
9. Stovetop alternative – Brown the meat: Heat a large soup or stock pot over medium-high heat with avocado oil. Add ground meat and cook, crumbling as it browns for 3-5 minutes. Drain excess fat and set aside.
10. Stovetop – Cook vegetables and spices: In the same pot, add onion, garlic, and bell peppers and sauté until tender, 4-6 minutes. Stir in tomatoes, cacao powder, and spices.
11. Stovetop – Add broth: Pour in bone broth, scraping browned bits off the bottom of the pot.
12. Stovetop – Combine and simmer: Add pumpkin and browned meat back to the pot. Season with salt and pepper, then cook over medium-low heat for 25-30 minutes, stirring occasionally.
13. Stovetop – Finish and serve: Taste and adjust seasoning as needed, garnish with desired toppings, and serve hot.

Notes

• You can use all beef or all turkey if preferred, or substitute with ground bison for a leaner option.
• Ensure to use canned pumpkin puree and not pumpkin pie filling for the correct flavor and texture.
• Bone broth adds depth and paleo-friendly nutrition; substitute with vegetable broth if desired.
• The chili powder blend here includes cacao powder for a rich undertone – do not omit for best flavor.
• Adjust the spices to taste, especially the cinnamon and nutmeg, which provide a unique warmth.
• Serve with paleo-friendly toppings such as avocado slices, fresh cilantro, or diced onions.
• Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Keywords: Paleo pumpkin chili, pumpkin chili, ground beef chili, ground turkey chili, Instant Pot chili, hearty chili recipe, autumn chili, paleo dinner