Paleo Pumpkin Chili Recipe | Wicked Spatula (2024)

This paleo pumpkin chili recipe is perfect for cool fall nights! Quick and EASY, gluten-free, healthy, and ready in just 30 minutes.

by Maya Last Updated on 12 Comments

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Fall is in full swing, and it’s the perfect time to enjoy some paleo pumpkin chili. The air is crisp, there are brightly colored crunchy leaves scattered about, and I currently want ALL things pumpkin. Can you blame me? We often associate pumpkin with sweet treats, but this pumpkin chili recipe will show you just how tasty savory pumpkin recipes can be, too!

If you’re in the fall spirit like I am, you can even serve this pumpkin chili in an actual pumpkin, for the ultimate fall meal! The pumpkin makes a fabulous display that will definitely impress your friends and family when you add this to your dinner table.

And of course, thisfall chili recipe tastes SO good. Make a big batch, it seems to disappear quickly!

What Is Paleo Pumpkin Chili?

Paleo pumpkin chili is similar to traditional chili, except that it doesn’t have any beans, and of course, it has PUMPKIN in it! Most chili recipes are made with beans, but because this is a paleo version, we left them out.

The pumpkin chili recipe is made with pumpkin puree, which gives it a smooth and creamy texture, and of course, fall flavor.

How To Make Pumpkin Chili

You are going to love this easy chili recipe because it’s perfect for all your fall events. And let’s face it, people go CRAZY for it!

  • Brown garlic, onion and bell peppers.Heat oil in a dutch oven and brown the garlic and onion first, then add the bell peppers to brown those as well.
  • Brown the ground beef. Be sure to use medium-high heat so that it actually browns instead of steaming.
  • Cook the chili. Add tomatoes, broth, paprika, chili powder, cinnamon, and sea salt. After it cooks a few minutes, add the pumpkin and continue cooking.

Can you believe that you can whip up this homemade chili so quickly? Only about 30 minutes total! Serve with some fresh cilantro, and you will be all set.

Paleo Pumpkin Chili Recipe | Wicked Spatula (1)

Can I Use A Different Protein For This Pumpkin Chili Recipe?

Yes, if you don’t have ground beef or just aren’t a fan, you can easily swap it out for another protein if you want to. Here are a few ideas to try out:

  • Ground Turkey – While very similar to ground beef, turkey is a leaner meat. If you find a good sale, grab it up and make some of this paleo pumpkin chili!
  • Chicken – Use boneless skinless chicken breasts that have been cooked and shredded in this pumpkin chili recipe. It gives it a different texture, but it’s tasty.
  • Pork – You can use a pork shoulder (cooked and shredded) or even ground pork that has been browned. Then mix it into the chili, and it’s positively incredible! As a matter of fact, you could even try my pork carnitas in the chili too!

What Makes Chili A Chili?

Typically, chili means that it’s a stew that is made with spices and has been cooked with meat. Many versions of chili are made with meat, tomatoes, chili spices, and sometimes beans or other ingredients.

My pumpkin chili recipe doesn’t have any beans, but it has the tomato-based base and plenty of chili spices.

How To Store Paleo Pumpkin Chili

Store paleo pumpkin chili in the fridge – it will last around 3-4 days. It makes lovely leftovers, so if you enjoy meal planning, consider adding this one to your list.

TIP: Store pumpkin chili it in individual serving containers for a quick grab-and-go lunch idea.

Heat the pumpkin chili recipe in the microwave or in a pan on the stovetop, until hot.

Can You Freeze Pumpkin Chili?

Yes, you can freeze this pumpkin chili recipe. I like to store soups and stews in freezer-safe bags to save room in the freezer. Fill the bag around 2/3 full and push out any extra air, then lay the bag flat until it’s frozen solid. After it’s frozen, you can stand them up in the freezer to save room.

To thaw the bag of pumpkin chili, place the bag in the refrigerator until it’s thawed as well.Heat it up in the microwave or stove top until hot.

Paleo Pumpkin Chili Recipe | Wicked Spatula (2)

More Paleo Pumpkin Recipes

Looking for more paleo pumpkin recipes? Take a look at these delicious ideas:

  • Pumpkin Spice Flaxseed Smoothie – All of the pumpkin flavors you love, in a healthy smoothie form.
  • Pumpkin Pie Milkshake – The treat version of the pumpkin smoothie. 😉
  • Chocolate Pumpkin Bread – Sweet, but made from wholesome ingredients.
  • Pumpkin Spice Paleo Granola – Pumpkin for breakfast? Absolutely with this healthy and decadent granola.

RECIPE CARD

Paleo Pumpkin Chili Recipe | Wicked Spatula (4)

4.86 from 7 votes

Paleo Pumpkin Chili Recipe

This paleo pumpkin chili recipe is perfect for cool fall nights! Quick and EASY, gluten-free, healthy, and ready in just 30 minutes.

Course Main Course

Cuisine American

Keyword paleo pumpkin chili, pumpkin chili recipe

Calories 340 kcal

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Author Maya Krampf from WickedSpatula.com

Servings 6 servings

★ Review Print

Ingredients

Please ensure Safari reader mode is OFF to view ingredients.

  • 1 tablespoon Olive oil
  • 1 large White onion (diced)
  • 6 cloves Garlic (minced)
  • 1 medium Bell pepper (diced)
  • 1 medium Jalapeño (minced)
  • 1 1/2 pounds Ground beef
  • 2 14.5-oz cans Fire roasted tomatoes
  • 1 cup Beef broth
  • 1 tablespoon Paprika
  • 1 tablespoon Chili powder
  • 1 teaspoon Cinnamon
  • 1 teaspoon Sea salt
  • 1 15-oz can Pumpkin puree

Click to convert between US & metric measurements:

US Customary - Metric

Instructions

More TIPS about this paleo recipe in the post above!

  1. In a large dutch oven over medium-high heat, heat the olive oil. Brown the onion and garlic for a 3-5 minutes, until they start to develop color.

  2. Add in the bell pepper and jalapeño, and cook for 3-5 minutes, until soft.

  3. Crumble in the ground beef and cook until browned, about 8-10 minutes.

  4. Add the tomatoes, broth, and spices. Simmer for 5 minutes.

  5. Add the pumpkin. Continue to cook for 10 minutes to allow flavors to meld together.

  6. Divide between 6 bowls and garnish with cilantro.

Recipe Notes

Serving Size:1.5 cup, or 1/6 of entire recipe

Nutrition Information Per Serving

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 340

Fat 25g

Protein 20g

Total Carbs 6g

Net Carbs 4g

Fiber 2g

Sugar 2g

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

© Copyright Wicked Spatula. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.

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