Description
This flavorful Paleo Pumpkin Chili is a comfort food classic, made with a twist! Hearty vegetables, creamy pumpkin, and warming spices combine to bring you a delicious chili without the legumes or nightshades.
Ingredients
Scale
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1 pound ground grass-fed beef or ground turkey
- 1/2 onion, chopped
- 2–3 cloves garlic, chopped
- 2 cups beef broth
- 2 cups butternut squash, cubed
- 1/2 15 ounce can pumpkin puree
- 1 beet, cooked and pureed
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon ground cinnamon
- 1 teaspoon oregano
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground turmeric
- 1 bay leaf
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground meat, breaking up with a spoon. Season with salt and cook until browned.
- Add the garlic and onion and sauté until tender.
- Deglaze the pan with beef broth, scraping the bottom and sides. Add the spices and bay leaf.
- Turn the heat down to medium-low and add the butternut squash, pumpkin puree, beet puree and apple cider vinegar. Stir until well combined.
- Cover and simmer for 20 minutes, until the butternut squash is tender.
- Season with additional salt to taste and serve with your favorite toppings!
Notes
- Steam or boil the beet to cook through, or you can buy pre-cooked beets at the grocery store to make this recipe even easier
- Use leftover pumpkin puree in a smoothie or freeze in ice cube trays for future use
- If you are following a Low FODMAP diet, follow the recommendations included in the post
- If you would like to use the Instant Pot for this recipe, follow the recommendations included in the post
- Prep Time: 10
- Cook Time: 20
- Category: soups and stews, main dishes, chili
Keywords: paleo pumpkin chili, nightshade-free chili, AIP chili