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The Best Paleo Pumpkin Chili Recipe

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★★★★★

4.8 from 54 reviews

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.

Ingredients

Scale

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

Find it online: https://lucabites.com/the-best-paleo-pumpkin-chili-recipe/