Last updated on November 8th, 2018
Get ready for one of the easiest one pot meals you will ever make: the best paleo pumpkin chili! This delicious and family friendly meal can be made quickly in the Instant Pot or on the stove top. Dairy free, paleo and Whole30 compliant, too!
A perfect low carb option in this paleo pumpkin chili goodness!
Let me preface this post by saying that I am in no way sponsored by Instant Pot, but I am a big, big fan and will repeatedly mention how much of a game changer it is.
There are so many nights that I now won’t end up getting to prepare dinner until very late.
I’ll be trying to get stuff done during the day while Sophie naps and neglect the crap out of preparing food for myself.
Her bedtime is between 7-730pm and once she’s down for the night, that’s when I commit to cooking dinner for myself. If we didn’t have an Instant Pot, I swear I’d be a hell of a lot more frustrated with myself and hangry.
Let’s dive into this easy-breezy paleo pumpkin chili I whipped up earlier this week. It is full of all kinds of deliciousness and takes very little time to whip up!
If you don’t have access to an Instant Pot, have no fear. I’ve got instructions for you to make this baby on your stove top, too.
The prep time is actually the same, but if you throw it into a pressure cooker, it is ready in just TEN MINUTES! The meat comes out super tender, and it’s much easier to clean up.
Sounds like a big, huge win huh??
I think so. Speaking of huge wins, guess who got the best facial of their lives this afternoon? THIS GIRL.
I finally got in with an appointment to see Mo of Heal Thy Goddess and let me tell you something– if you live in San Diego and you care about your skin and overall well-being, you must RUN and go see Mo.
Immediately. She made my life so much brighter… she is such a warm and incredible spirit. It wasn’t just a facial and massage- it was an entire experience.
More like this:
Your mind, body and soul will experience complete transformation and bliss. Trust me.
You know another way you can achieve the same result? By guzzling down a bowl of this hearty paleo pumpkin chili- that’s how!
I wish I were kidding, but I’m not. Tim got home from work on Halloween, and the two of us practically finished half of the pot.
We were seriously ravishingly hungry… it’s a good 8 servings- I promise ya.
There is something about the combination of the warm aromatics in this dish, chili and pumpkin all paired together. You’ll feel a great sense of warmth and comfort while getting down with a bowl of this paleo chili deliciousness.
What I love about the fall and winter months most is how often I get to whip up one pot, cozy soup and stew goodness.
This paleo pumpkin chili will surely soon become a staple in your kitchen. Feel free to customize the amount of spice (chili powder) you add, as we are all different in the heat preferences we prefer.
If you’ve got a bunch of kids you are serving up, I’d go light handed and add more if they are into it.
What really makes the soup is the cacao powder… isn’t that wild? I got the idea from thinking about classic mole recipes and how much the flavor of cacao really elevate the dish.
The pumpkin and cacao aromas do wonders for this paleo pumpkin chili recipe, and I simply cannot WAIT for you to try it.
Don’t be shy, and let me know how you like it. I always want to hear from you! 😉
The Best Paleo Pumpkin Chili
- 1 1/2 tablespoons avocado oil
- 2 pounds ground meat I did a combination of beef and turkey
- 1 large yellow onion diced
- 8 garlic cloves minced
- 2 green bell peppers diced
- 28 ounces fire roasted tomatoes
- 1 1/2 tablespoons chili powder
- 1 1/2 tablespoons cacao powder
- 1/2 teaspoon nutmeg
- 1/2 teaspoon paprika
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon black pepper
- 2 cups bone broth- Find Here!
- 15 ounces canned pumpkin
- sea salt and black pepper to taste
- Set the Instant Pot® to the high sauté setting. Heat oil; add ground meat(s) and cook until they have browned, about 3-5 minutes, making sure to crumble the meat as it cooks. Drain excess fat and set aside.
- Add, onion, garlic and bell peppers to the Instant Pot®. Cook, stirring occasionally, until they are all tender, about 4-6 minutes. Stir in tomatoes, cacao powder and spices.
- Stir in broth, scraping any browned bits from the bottom of the pot.
- Stir in pumpkin and ground meat; season with salt and pepper, to taste. Select manual setting and adjust the pressure to high. Set the time for 10 minutes.
- When finished cooking, quick-release pressure according to the manufacturer’s instructions.
- Garnish with your favorite toppings and taste for salt and pepper seasoning if needed. Serve immediately and enjoy!
|Monica Stevens Le|
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.