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Paleo Pumpkin Chili

  • Author: Jessi Heggan
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Diet: Gluten Free


This Paleo Pumpkin Chili recipe is the perfect easy, weeknight meal that can be thrown together in a matter of minutes. Filled with nutrient dense ingredients. Making it not only delicious but also so healthy.


  • 1 white onion, chopped
  • 4 small/medium pobalno peppers, seeded and chopped
  • 2 jalapeno, seeded and chopped
  • 2 Tbsp olive oil
  • 1 lb ground beef
  • 2 Tbsp garlic, chopped
  • 115oz can pumpkin puree (I use this one)
  • 1 can diced tomatoes
  • 3 cups diced sweet potatoes
  • 1 Tbsp chili powder
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 1 tsp sea salt
  • 32 oz chicken stock or bone broth

Optional Toppings

  • Jalapeno
  • Cilantro


  1. Heat the oil in a large dutch oven or soup pot and add the onion, poblano and jalapeno and sauté until onion is translucent – about 5 minutes.
  2. Add the ground beef and garlic and use a spatula to chop the meat in to small pieces.
  3. Add the pumpkin, diced tomatoes, sweet potatoes, chili powder, paprika, oregano, cumin and salt and stir to combine.
  4. Add the broth and stir and then place a lid on the pot and let simmer for about 30 minutes and the take the lid off and let simmer for another 10 minutes.
  5. Serve immediately or let cool and store in an airtight container in the refrigerator.


  • Serving Size: 6

Keywords: paleo pumpkin chili, pumpkin chili, how to make pumpkin chili, pumpkin in chili