On a brisk or cold day, this Paleo Pumpkin Chili is the perfect thing to warm you up. With both stovetop and slow cooker instructions, you can’t go wrong!
Happy Monday! We’re back to our Paleo ways here in the Just Us Four household after having cheated just a bit with some amazing Indian food from our local place that we found out was closing! Yesterday was their last day so we definitely made sure we got some of their food and enjoyed it before it was gone for good. We’re back on track though and you HAVE to try this Paleo Pumpkin Chili.
Honestly, even if you don’t follow the paleo way of eating, this pumpkin chili recipe is a must make. It is the perfect fall and winter recipe in that stick to your bones and warm you from the inside out type of way. I was inspired by this recipe and made a few changes. I’ve made this 3 times since I first made it and it is always a hit.
I put optional for the carrots in the recipe because I was out of carrots one time that I made it and Mathlete actually preferred it minus the carrots. Shhh…but that time I pureed some frozen spinach I had thawed into the tomato sauce so that it totally an option if you want to sneak in some extra vegetables. I won’t tell if you won’t.
What is your favorite winter dish to come home to after a cold day? Have you tried adding pumpkin into savory dishes to get a little bit of vegetable boost? {You can check out these amazing savory pumpkin recipes for other ideas.}
If you loved Paleo Pumpkin Chili, you’ll love these other healthy chili recipes:
Essential items for this recipe:
- Large pot
- Can opener
- Cooking utensil
- 2 lb Ground Beef
- 1 Onion finely chopped
- 2 Roasted Garlic Cloves minced
- 29.5 oz Tomato Sauce
- 1 can Rotel or Diced Tomatoes with Chilis
- 1 can Pumpkin Puree
- 2.5 cups Beef Stock
- 4 Sweet Potatoes peeled and cut into 1-inch pieces
- 2 Carrots sliced (optional)
- 2 Bay Leaves
- 2 tsp Salt
- 1 tsp Black Pepper
- 1 tbsp Chili Powder
- 2 tsp Cumin
- 1/4 tsp Crushed Red Pepper
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In a large pot, brown ground beef over medium heat. Drain and add onions and garlic. Cook for 2-3 minutes.
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Add all remaining ingredients to pot and bring to a boil. Reduce heat to a simmer and cook for 30-45 minutes or until vegetables are tender.
- Slow cooker Instructions: After step one is complete, combine all items into slow cooker and cook for 5-7 hours on low.
This looks yummy!
Yummy! Pinned your recipe to share and to refer back to when I make it because this is definitely happening on our dinner table soon 🙂
What a fun soup and I love the little cast iron pot! A great round up of recipes, too. Thanks for sharing this roundup to Throwback Thursday!