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Paleo Pumpkin Chili


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  • Paleo Pumpkin Chili
  • Print
  • Prep time
  • 10 mins
  • Cook time
  • 8 hours
  • Total time
  • 8 hours 10 mins
  • Ingredients
  • 2 lbs grass-fed ground beef
  • 1 Tbsp bacon fat
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 14 oz. canned pumpkin
  • 1 bell pepper, diced
  • 1 can diced tomatoes
  • 1 small can tomato paste
  • 1/4 C 100% cacao powder see note
  • 2 tsp ground cumin
  • 2 tsp pumpkin pie spice
  • 1 tsp red pepper flakes
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • black pepper to taste
  • 2 Chipotle peppers in adobo sauce, chopped (from can โ€“ make sure they are wheat-free), sliced see note



Step 1


Heat bacon fat in a large pan over medium heat.
Add garlic and onion; saute until tender but do not burn.
Add the ground beef and cook until about medium (just long enough to brown most of the meat).
Once browned, add meat/garlic/onion mixture to the crock-pot.
In no particular order, add in the pumpkin, bell pepper, diced tomatoes, tomato paste, cacao powder, chipotle peppers (if used) and spices.
Stir all ingredients well and set Crock-Pot to low and cook for 6-8 hours, stirring occasionally.
Serve and enjoy!

With the chipotle peppers, you can only use the adobo sauce if you prefer to keep the chipotle flavor with less heat. Using 100% cacao powder gives the chili a full, rounded flavor โ€“ similar to a mole. Be sure it is 100% and not containing any hidden sugars, soy lecithin or added cacao butter. I use the 100% powder from ChocoVivo.


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