Pumpkin Chili


Have you ever put a can of organic pumpkin in your chili? You can’t taste the pumpkin, yet it brings a richness to the flavor and thickens things up while also increasing the nutrient value. My family loves a good bowl of chili when it’s cold outside, doesn’t yours?

This an easy recipe to make ahead when you’ve got people coming over. When I was little, we always had chili on Christmas Eve, and a meal like a Thanksgiving feast on Christmas, so I always make chili during the holidays.

If you want this recipe to be paleo, just leave out the can of refried beans. Why refried beans? They blend in and add a great thickness that cans of chili beans just can’t. Try it and let me know what your crew thinks of this.

Pumpkin Chili

I put the following ingredients into a skillet and browned them:

1 lb grass fed beef

1 small onion, diced


Meanwhile, I put all the rest of the ingredients into a large stock pot:

1 1/2 lbs organic carrots, peeled and sliced

1 28 oz can of diced tomatoes (or a quart jar of your granny’s canned tomatoes)

1 cup bone broth (or chicken stock

1 cup water

1 cup canned pumpkin

1 can (or 1 1/2 cups) vegetarian refried beans (yes, hide them in there!)

fresh garlic, crushed, 2-3 cloves

1/4 tsp oregano

1/4 tsp cumin

1/4 tsp red pepper

smoked sea salt and freshly ground black pepper, to taste

I brought this chili to a boil, then turned down to a simmer, until the carrots were done, and added the burger/onion mixture when it was done.

This chili is beautiful enough to stand alone. If you want a gluten-free cornbread on the side, or Hemp Seed Crusted Avocado Slices you will have an even more interesting and delicious presentation.

#getmacroed information

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 195
% Daily Value *
Total Fat 6 g 10 %
Saturated Fat 3 g 14 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 39 mg 13 %
Sodium 396 mg 16 %
Potassium 348 mg 10 %
Total Carbohydrate 18 g 6 %
Dietary Fiber 5 g 20 %
Sugars 8 g
Protein 15 g 30 %
Vitamin A 389 %
Vitamin C 28 %
Calcium 6 %
Iron 15 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.





3 thoughts

  1. I found this through your rotel crack chicken and was just wondering if you’ve ever tried this in the instant pot. I’m too new to it to know how to convert a recipe but love using it and think this could do well in it. Have you tried? Thanks!


    1. Angela, I haven’t tried it yet but I plan to update this recipe as soon as I can get to it. I’m certain it will work – I just need to try it and figure out the best times, etc. I think I’ll cook the ground beef first, then Instant Pot everything together just long enough to cook the carrots until tender. Easy!


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