Spicy pumpkin isn’t just for your lattes! This spicy pumpkin chili is nourishing, warming and perfect for cold winter months. Grass-fed ground beef, pumpkin, roasted tomatoes, and a homemade chili spice blend get cozy in this one-pot paleo meal!

Meal Prep Dream

This recipe makes a BIG batch of spicy pumpkin chili, because really, is there any other way? You can nosh on this healthy one pot meal for 3-4 days or add it to your freezer meal prep! A batch of chili can always be found in our freezer. Eat half the batch for dinner tonight and freeze the rest for easy postpartum prep or weeknight meals when you don’t want to cook. Freezing in mason jars or these sweet resealable silicone bags helps reduce freezer burn, food waste and exposure to plastics chemicals. Defrost in the fridge overnight or on the counter in a few hours.

Liz Winters

Spicy Pumpkin Chili

Print Recipe

Prep Time 5 minutes mins

Cook Time 1 hour hr 45 minutes mins

Servings: 8

Course: Main Course

Ingredients Method Notes

Ingredients

  

• 2 lbs ground beef or turkey
• 1 yellow onion diced
• 2 cloves garlic minced
• 1 large carrot diced
• 2 bell peppers diced
• 15 oz can puréed pumpkin
• 6 oz tomato paste
• 28 oz fire roasted diced tomatoes
• 4 cups water
• 3 tsp salt divided

Chili Seasoning Blend

• 1 tbsp coconut sugar
• 3 tbsp ancho chili powder
• 2 tsp paprika
• 1 tsp chipotle powder
• 1 tbsp cumin
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp oregano
• 1/2 tsp coriander
• 1/4 tsp black pepper

Optional Toppings

• Avocado
• Cilantro
• Cheese
• Sour cream

Method

 

1. Heat a 6qt heavy bottom pan over medium heat. Add ground beef and 1 tsp of salt to pan and brown.
2. While beef is browning, dice peppers, onions and carrots.
3. When beef is browned, add peppers, onions and carrots to the pan, stir and saute until softened (about 7 minutes).
4. Add garlic, tomato paste, 2 tsp salt and remaining seasonings to pan and sauté for 30 seconds until fragrant.
5. Add diced tomatoes, pumpkin and 4 cups water to pan and bring to a boil.
6. Once boiling, reduce heat and simmer for 30 minutes.
7. Taste for salt.
8. Serve topped with avocado and cilantro.

Notes

Like any good chili, this tastes even better the next day!