This Paleo Pumpkin Chili is warm, hearty, and packed with fall flavors. It features tender pumpkin, zesty spices, and lean meat, making it a tasty twist on traditional chili!
Who needs beans when you have pumpkin? It’s like a hug in a bowl! I love serving it with some avocado on top for a creamy touch. So delicious and healthy too!
Key Ingredients & Substitutions
Ground Beef: Use grass-fed beef for a healthier option, but you can substitute with ground turkey or chicken if you want a leaner meat choice. Both work well and keep the dish light.
Pumpkin Puree: This recipe needs pumpkin puree, not pumpkin pie filling. If fresh pumpkin is available, roast and puree it for an even fresher taste! Sweet potato can also be substituted for an extra sweetness.
Sweet Potato: This adds a natural sweetness and creaminess. If you don’t have sweet potatoes, regular potatoes or even butternut squash can be great alternatives.
Cilantro: Fresh cilantro is perfect for garnishing. If you’re not a fan, chopped green onions or parsley could be used instead, adding a nice freshness to the dish.
What’s the Best Way to Cook Ground Beef for Chili?
Cooking the ground beef properly is key for a flavorful chili. First, heat your oil in a large pot until shimmering. Then, add the diced onions and let them soften for about 3-4 minutes. This releases their flavor before adding the garlic. Here’s how to ensure a great outcome:
- Break up the meat as it cooks to ensure it browns nicely.
- Let it sit undisturbed for a minute to get a nice sear, then stir to cook evenly.
- If there’s excess fat after browning, feel free to drain it off, but a little helps keep the chili moist.
Taking these steps helps build a rich flavor base for your chili!
Paleo Pumpkin Chili Recipe
Ingredients You’ll Need:
- 1 lb ground beef (grass-fed if possible)
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup beef broth or bone broth
- 1 small sweet potato, peeled and diced
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and pepper to taste
- 2 tbsp olive oil or avocado oil
- Fresh cilantro, chopped (for garnish)
- Paleo-friendly sour cream or coconut cream (for garnish)
- Shredded dairy-free cheese (optional for topping)
How Much Time Will You Need?
This Paleo Pumpkin Chili will take about 10 minutes to prep and about 40 minutes to cook, giving you a total of around 50 minutes. Perfect for a cozy meal after a busy day!
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
In a large pot, heat the olive oil or avocado oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it’s translucent. This adds a great flavor base! Then, stir in the minced garlic and cook for another minute until it’s fragrant.
2. Brown the Ground Beef:
Next, add the ground beef to the pot. Using a spoon, break it up as it cooks until it’s browned and no longer pink. If there’s excess fat, you can drain it at this point.
3. Add the Spices:
Now it’s time to bring in the spices! Stir in the chili powder, cumin, smoked paprika, cinnamon, cayenne pepper (if using), salt, and black pepper. Cook this mixture for 1-2 minutes. This helps to release those lovely aromas!
4. Combine Ingredients:
Next, stir in the diced tomatoes, pumpkin puree, beef broth, and diced sweet potato. Mix everything together until well combined.
5. Simmer the Chili:
Bring the chili to a boil, then reduce the heat to low. Let it simmer uncovered for 30-40 minutes. Make sure to stir occasionally so it doesn’t stick to the bottom! You’ll know it’s ready when the sweet potatoes are tender and the chili has thickened.
6. Taste and Serve:
Taste your chili and adjust the seasonings if needed. When you’re ready to eat, ladle it into bowls and garnish with chopped fresh cilantro, a dollop of paleo-friendly sour cream or coconut cream, and dairy-free cheese if you like.
Enjoy your cozy Paleo Pumpkin Chili bowl! It’s perfect for chilly nights and is sure to be a hit!
img src=”https://cookingwitholivia.com/wp-content/uploads/2025/09/paleo-pumpkin-chili.webp” alt=””>
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great lean alternative to beef. Just be aware that it may have a slightly different flavor, so you might want to adjust the spices to your liking.
Can I Make This Chili Vegetarian?
Yes! Simply omit the meat and add more vegetables like bell peppers, zucchini, or mushrooms. You can also include beans like black beans or kidney beans if your diet allows for them, or add more pumpkin for a filling texture!
How Do I Store Leftovers?
Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove over low heat or in the microwave, stirring occasionally, until warmed through.
Can I Freeze This Chili?
Yes, this chili freezes very well! Allow it to cool completely, then transfer it to a freezer-safe container. It can be kept in the freezer for up to 3 months. Thaw in the fridge overnight before reheating for best results!
