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Pumpkin Chili?? Why yes! This chili is super flavorful and perfect for those chilly fall days!
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Since winter is coming and it’s going to start getting colder, I wanted to try to make more soups and chili’s. And I love a bowl of hot chili on a cold day.
In keeping with the fall and winter themed recipes, I decided on a pumpkin chili. I really liked the flavor of this. A good blend of spices, and a slight hint of sweetness.
This was simple and easy to make, and wasn’t too complicated. I love simple recipes. I think the hardest part was dicing the onions and garlic, which doesn’t take very long at all. The flavors of the spices and the pumpkin blend well together to make this a super flavorful chili. This Paleo Pumpkin Chili is great for cold, winter nights, and has a great harvest flavor.
- 1 pound grass-fed ground beef
- 1 small yellow onion diced
- 2 cloves garlic minced
- 14.5 oz can diced tomatoes
- 1 cup pumpkin puree
- 1 Tbsp olive oil
- 1/2 tsp cumin
- 1 Tbsp chili powder
- 1/2 tsp paprika
- 2 tsp cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1 Tbsp maple syrup
- 1 1/2 tsp salt
- 1/4 tsp black pepper
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Heat the olive oil over medium heat in a large saucepan.
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Add the onion and garlic, and cook until the onion is translucent.
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Add the ground beef. Cook the ground beef, breaking apart, until there is no pink left.
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Add the pumpkin, diced tomatoes, maple syrup and spices. Stir for about 5 minutes, until everything is blended well and heated through.
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Serve in a bowl and enjoy!
