Monday, September 12, 2011

Paleo Pumpkin Chili

The past week I have been scouring cookbooks and websites for Chili recipes. We take chili VERY seriously in my house. My Mumsie makes the best chili ever. The prospect of making a chili without beans or corn was a bit daunting. 

I decided to glean from a myriad of recipes, adding things I liked and subtracting ingredients that either sounded intolerable or were not "paleo friendly." In the end I was very satisfied with the outcome. 

This is a very tomato-ey (yes, I completely made up this word). I, however, LOVE tomatoes, so this was a win. Plus, this recipe was easily made in the crockpot--double win!


1 lb ground beef (you could easily sub in bison/turkey/chicken/soy crumbles)
1 large onion (diced)
2 tbsp. coconut oil
3 cloves of garlic (minced)
2 (28 oz) cans crushed tomatoes (use only 1 if you prefer less tomato-ey taste)
1 (4 oz) can tomato juice
1 can tomato paste
1 1/2 tsp cumin
1 1/2 tbsp. chili powder
1 tsp oregano
1/2 tsp thyme
2 tsp. sugar/honey/agave (optional, but it helps cut the acidity)
1/4 tsp cayenne pepper (if you do not like spicy, omit this)
1/4 tsp red pepper flakes (again, if you do not like spicy, omit this)
1 zucchini (diced finely)
1 sweet potato (peeled, and diced)
1 (15 oz) can pumpkin

1) Saute minced garlic in 1 tbsp. coconut oil and add ground beef. Cook over medium heat, until browned; saute onions, if desired (you can simply add raw onion to crockpot)

2) Add wet ingredients to crockpot

3) Stir in spices

4) Cook for 3 hours on low and then add sweet potato, zucchini, and pumpkin.

(I liked the sweet potato and zucchini to be a bit firm in my chili, if you want them soft, add them at the beginning). The pumpkin can be added at any time.

5) Cook for 2 more hours on low


Chase is a chili connoisseur and he loved this, so that is definitely a promising endorsement. 

Do you like chili? Are you a fan of chili con carne, Chili with beans, or Cincinnati chili (sweet chili over spaghetti)?


  1. I just finished up my batch of pumpkin chili! It made for awesome leftovers and really quick dinners. Your recipe sounds so good!

  2. Day by day, I'm coming to the Paleo Side! That chili was so good ... I think I'll go have some now.

  3. My mom makes the best chili too!!! It is sweet chili though! .....However, my spicy chili can rock the socks off of my husband! :) I like the pumpkin & sweet potato add in! Mmm! Bulk it up with vieggies. That is my kind of meal!

  4. BLECH! Even though I live in Cincinnati, I am a Cincinnati chili HATER for a few reasons. 1) I don't eat meat, so I can never try Skyline or Goldstar. 2) Coming from Michigan, chili is meant to be thick, meaty (or in my case turkey meat), hearty, and bean-ey (I make up words too :)) 3) What is up with the cinnamon sweet-ness in Cincinnati chili? Makes me sick.

    I am going to have to try this the pumpkin really noticeable?

  5. I love chili! I also love trying new chili recipes! :) Thanks for sharing this one. I have never heard of pumpkin and sweet potato in chili so I will have to give this a go.

  6. What a great idea: adding zucchini, pumpkin and sweet potato. I, too, love chili especially now when I can feel fall in the air. Thanks for posting!