A Paleo Family on a Budget

FEED THE CLAN - A Paleo Family on a Budget

Paleo Pumpkin Chili

Pumpkin Chili

Why yes, I do realize that every blog out there is featuring pumpkin recipes. Do I care? No. I’m gonna do it too. I love squash and I’m so happy that all of them are dirt cheap right now :) Nights here have been getting chilly (get it, ha ha) and I wanted a simple, hearty meal. This chili had a nice kick to it, but with a subtle sweetness from the pumpkin. I could eat bowl after bowl of this stuff.

Paleo Pumpkin Chili

2 lbs grass-fed ground beef
1 large onion, diced
5 garlic cloves, thinly sliced
2 serrano chili peppers, chopped
2 tbsp ground cumin
1 tbsp chili powder
1 tbsp ground coriander
1 tbsp smoked paprika
2 tsp dried oregano
1 tsp sea salt
28 oz can of diced tomatoes (I use this one)
14.5 oz can of fire roasted diced tomatoes w/green chilies (I use this one)
1 1/2 cups broth of choice
14.5 oz can pumpkin puree
2 tbsp fat of choice

Combine spices in a small bowl and set aside. Heat 1 tbsp of fat of choice in a dutch oven over medium high heat. Add the onions, garlic and peppers and cook until softened and starting to brown, about 8 minutes. Next add in the beef and cook until no longer pink. Add the spices and the other tbsp of fat of choice to the pot and cook for another couple of minutes. Now add in both cans of tomatoes, broth and pumpkin and bring to a boil. Turn down the heat and simmer for 1 1/2 hours. Serve with shredded cheese and onions :)

*If you like this recipe, please leave a comment below or β€œlike” to share with others on Facebook*

Category: Recipes
  • Allison says:

    This recipe is delicious! I made it last week and my husband and I both loved it! We used the serrano chili peppers, but we just used a can of regular diced tomatoes instead of the fire roasted. It was perfect. We will definitely be making this again – probably next week!

    November 8, 2013 at 5:11 pm
    • Tanya says:

      Yay! I’m glad you guys enjoyed it :)

      November 8, 2013 at 9:19 pm
    • Laura says:

      i agree!

      November 1, 2014 at 5:05 pm
  • Allison says:

    What kind of cheese do you recommend for on top?

    February 28, 2015 at 10:17 am
    • Tanya says:

      You could really use any cheese that you like. In this picture, I had monterey jack on top. I love a good sharp cheddar on my chili and I think that a sheep’s milk cheese like pecorino romano would be great on there as well :)

      February 28, 2015 at 11:52 am

Leave a Reply