This Paleo Pumpkin Chili is a warm and tasty dish that combines ground meat, beans, and pumpkin for a unique twist! It’s packed with spicy flavors and is perfect for chilly days.
What’s great is that pumpkin adds a nice creaminess and a hint of sweetness. I love serving mine with a sprinkle of cilantro on top—so cozy and delicious!
Key Ingredients & Substitutions
Ground Beef: I usually go for ground beef for its rich flavor, but you can easily swap it for ground turkey or chicken if you want a leaner option.
Sweet Potato: This adds sweetness and texture. If you’re looking for a different taste, try swapping it with diced butternut squash or even zucchini for a lower-carb choice.
Pumpkin Puree: It gives the chili a creamy consistency. Canned pumpkin is super convenient, but you can roast fresh pumpkin and puree it too. Just make sure it’s well cooked!
Spices: Chili powder and cumin are essential for flavor. If you want a kick, consider adding more cayenne or some diced jalapeños. If you prefer milder spices, you can even reduce the amounts or skip the cayenne.
How Do I Get the Perfect Flavor in My Chili?
Getting the right flavor in chili is key! Here’s how to do it effectively:
- Start by sautéing onions until they’re soft; this builds a great base. Add garlic later to ensure it doesn’t burn.
- Brown the meat well before adding spices. This caramelization adds depth!
- Don’t rush the simmering. Let it cook for at least 25 minutes—this melds the flavors beautifully.
- Taste as you go! Adjust spices according to your preference and feel free to add more broth for a thinner chili or more pumpkin for creaminess.
This method will give you a delicious chili packed with flavor. Enjoy tweaking it to make it your own!
Paleo Pumpkin Chili
Ingredients:
- 1 lb ground beef (or ground turkey)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 cup pumpkin puree (canned or fresh cooked)
- 1 medium sweet potato, peeled and diced
- 1-2 cups beef or chicken broth (as needed)
- 2 tbsp olive oil or avocado oil
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper (optional for heat)
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Paleo-friendly shredded cheese or coconut cream (optional garnish)
How Much Time Will You Need?
This comforting Paleo Pumpkin Chili takes about 10 minutes to prep and around 30 minutes to cook, making it perfect for a weeknight dinner. In total, you’ll be looking at about 40 minutes from start to finish. It’s simple, delicious, and packed with nutrition!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive or avocado oil over medium heat. Once hot, add the diced onion and sauté for about 4-5 minutes until it’s translucent and soft. This will give a great base flavor to the chili. Add in the minced garlic and cook for another minute until fragrant but not burnt.
2. Brown the Meat:
Now it’s time to add the ground beef (or turkey) to the pot. Use a spoon to break it up as it cooks. Keep stirring until the meat is browned and no longer pink. This should take about 5-7 minutes.
3. Spice it Up:
Add in the chili powder, cumin, smoked paprika, cinnamon, cayenne (if you like it spicy), and a good pinch of salt and pepper. Stir everything well to coat the meat and onions in those lovely spices.
4. Add the Veggies:
Next, it’s time for the sweet potatoes. Add them to the pot along with the canned diced tomatoes (with their juices), pumpkin puree, and 1 cup of broth. Stir everything to combine. The sweet potatoes add a nice texture and sweetness to the chili.
5. Cook the Chili:
Bring the chili to a boil over high heat. Once boiling, reduce the heat to low and let it simmer uncovered for about 25-30 minutes. This will allow the sweet potatoes to become tender and the flavors to meld together beautifully. Stir occasionally and feel free to add more broth if it gets too thick.
6. Final Adjustments:
After simmering, taste your chili. Adjust any seasoning as needed, adding more salt, pepper, or spices to your liking!
7. Serve and Enjoy:
Serve the chili hot, garnished with chopped cilantro. If you like, add some shredded cheese or a drizzle of coconut cream on top for an extra rich finish. Enjoy your hearty and comforting Paleo Pumpkin Chili!
Can I Use Different Meat Options for This Chili?
Absolutely! While ground beef adds great flavor, you can also use ground turkey or chicken for a leaner option. If you want to make it vegetarian, consider using lentils or mushrooms as a substitute.
How Do I Store Leftover Chili?
Leftover chili can be stored in an airtight container in the fridge for up to 4 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to let it cool before transferring it to the freezer!
What Can I Serve with Paleo Pumpkin Chili?
This chili is delicious on its own, but if you’re looking to pair it with something, consider serving it over cauliflower rice for a low-carb option or with a side of fresh salad for added crunch.
Can I Make This Chili Ahead of Time?
Yes! This chili tastes even better the next day as the flavors meld together. You can make it up to 2 days in advance and just reheat it on the stove over low heat before serving.
