Easy Pumpkin Chili {Paleo, Whole30}
8 people
00h 10
00h 30
This easy one-pot paleo pumpkin chili can be made with beef or your favourite ground meat and can be ready in just 30 minutes! It's a hearty, comforting, healthy and Whole30 compliant meal that everyone will love, even the kids!
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Ingredients and Method
Ingredients
- 1 lb ButcherBox.ca Grass finished ground beef
- 1/2 lb ButcherBox.ca Ground Pork
- to taste Sea salt and black pepper
- 1/2 tbsp avocado oil or olive oil, to brown the meat
- 1 medium onion diced
- 1 large green bell pepper diced
- 4 cloves garlic minced
- 1 jalapeno pepper minced
- 3/4 - 1 teaspoon sea salt adjust to taste
- 1 28 oz can crushed tomatoes
- 1 14.5 oz can diced tomatoes not drained, no salt added
- 1 15 oz can pumpkin puree
- 2 tsp chili powder
- 3/4 tsp smoked paprika
- 1/4 tsp chipotle powder *1/2 tsp if you want more spice
- 1 tsp cumin
- 1 1/2 tsp pumpkin spice or cinnamon, if preferred
- Optional Garnish Cilantro, sliced avacado, sour cream
Method
- Heat a duch oven over medium high heat and add coconut oil. Add the beef and pork, sprinkle with sea salt and pepper, and use a spoon to break up lumps to evenly brown.
- Once 2/3 done, drain some fat if you like (not all) and add the onions and peppers. Stir and continue to cook 2 minutes or until beef is browned and onions and pepper start to soften. Do not drain any more fat. Add garlic and jalapeño, stir, and cook another minute.
- Lower the heat and add the crushed tomatoes, diced tomatoes, pumpkin, 1/2 tsp salt and all spices. Stir to combine well, then raise heat to bring to a boil. Once bubbling, lower heat to a slow simmer, cover, and allow to simmer for at least 15 minutes (and up to 45) to combine flavors. The flavor will only get better the longer this chili simmers, which makes it great for leftovers too.
- Garnish with cilantro, sliced avocado, red onion and sour cream, if desired, to serve. Store leftovers covered in the refrigerator for up to 4 days.
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