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This paleo pumpkin chili is the perfect warm and cozy dish for fall! It’s whole30 compliant and is easy to make AIP and nightshade free.

paleo pumpkin chili in bowl

 

Paleo Pumpkin Chili

When I first discovered my nightshade intolerance, I wondered how in the world I would ever have chili again. Chili is such a hearty and flavorful comfort food and one that I didn’t want to accept never eating again. But, how do you have chili without tomatoes, red spices, cheese, and beans? Aren’t those the main ingredients? This paleo pumpkin chili is AIP, whole30, and has all of the cozy fall flavors you love without the nightshades, dairy, or legumes!

I didn’t believe it until I tried it myself, but pumpkin is amazing in chili. We’ve turned pumpkin recipes into an ultra sweet and sugary treats, but really pumpkin is still a vegetable and tastes great in savory recipes. What’s great about pumpkin chili is that it’s not expected to be super spicy and full of tomatoes, which makes it a natural choice for nightshade free, AIP chili. But even if you have non-AIP or paleo family in your house, I promise that they’ll still love this chili! My husband is a spice and cheese enthusiast and he still loved how cozy, seasonal and hearty this chili was. And of course, you can always layer on ingredients for those who tolerate them.

 

The Ingredients for Paleo Pumpkin Chili

  • Ground beef: I’m a big fan of cooking with ground beef because it’s so cost-effective and easy to use. However, you can also use ground turkey if you prefer.
  • Yellow onion, Cilantro, Garlic cloves, Carrot, Sweet potato: These help to flavor the chili and add some more substance. The carrots and sweet potato add more nutrients and flavor to the chili, and make it so you don’t even miss the beans!
  • Pumpkin puree: I used canned pumpkin puree, but you can also use fresh pumpkin.
  • Diced tomatoes/Nomato sauce for AIP: You can use a can of diced tomatoes if you tolerate them, but I used my nightshade free “tomato” sauce to make it nightshade free and AIP.
  • Beef broth
  • Oregano & Sea salt
  • Black pepper & Chili powder: Omit for AIP!
  • Fresh Cilantro, Avocado, Dairy-free sour cream: In my opinion, no chili is complete without avocado. I also used coconut cream and apple cider vinegar to make a sour cream, but you can honestly do without if you prefer to keep it simple.

How to Make Paleo Pumpkin Chili

  • Cook ground beef: Using a large stock pot or dutch oven, saute the ground beef on medium heat until browned. Remove from the pot and set aside. Reserve about half of the fat in the pot for cooking.
  • Cook vegetables: Saute the onions and cook on medium heat for about 5 minutes. Add in the garlic and saute for another few minutes. Add in the carrots and sweet potato and cook and stir for 5-8 minutes or until slightly softened.
  • Combine & cook: Pour the broth, tomato/nomato sauce, pumpkin puree, and ground beef and stir well. Add the seasonings (reserving half of the cilantro for garnish) and stir well. Bring the chili to a simmer and cook for 30 minutes, stirring occasionally. Taste to ensure the veggies are cooked to liking and season further to taste.
  • Garnish & serve: Serve the chili topped with avocado, dairy-free sour cream, and cilantro.

paleo pumpkin chili in pot

Can you use fresh pumpkin instead of canned?

Yes! I used canned pumpkin puree, but you can also use fresh pumpkin.

Can you meal prep this recipe ahead of time? How should you store it?

Yes! You can make it ahead of time and easily store it in the fridge in glass Tupperware. Just make sure to keep the garnishes separate and add them when ready to eat.

What can you serve with this pumpkin chili?

The possibilities for side dishes on chili night are endless! Here are a few ideas…

 

paleo pumpkin chili in bowl with spoon

 

You’ll also love…

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Paleo Pumpkin Chili (AIP, Whole30)

★★★★★

4.9 from 26 reviews
  • Author: Michelle
  • Total Time: 1 hour 5 minutes
  • Yield: 6 1x
Print Recipe

Description

This pumpkin chili is rich and hearty! It’s nightshade optional, whole30, paleo, and easy to make AIP.

Ingredients

Scale
  • 1 lb ground beef (sub turkey)
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 cups carrot, chopped
  • 1 cup sweet potato, chopped
  • 1 cup pumpkin puree
  • 1 cup diced tomatoes/nomato sauce for AIP
  • 4 cups beef broth
  • 1–2 tbsp fresh cilantro
  • 1 tsp oregano
  • 1/2 tsp black pepper (omit for AIP)
  • 1 tsp sea salt
  • optional- 2 tsp chili powder (omit for AIP)
  • 1 avocado, diced
  • Dairy-free sour cream 

Instructions

  1. Using a large stock pot or dutch oven, saute the ground beef on medium heat until browned. Remove from the pot and set aside. Reserve about half of the fat in the pot for cooking.
  2. Saute the onions and cook on medium heat for about 5 minutes. Add in the garlic and saute for another few minutes.
  3. Add in the carrots and sweet potato and cook and stir for 5-8 minutes or until slightly softened.
  4. Pour the broth, tomato/nomato sauce, pumpkin puree, and ground beef and stir well. Add the seasonings (reserving half of the cilantro for garnish) and stir well.
  5. Bring the chili to a simmer and cook for 30 minutes, stirring occasionally. Taste to ensure the veggies are cooked to liking and season further to taste.
  6. Serve the chili topped with avocado, dairy-free sour cream, and cilantro.

Notes

All nutritional information are estimations and will vary. Nutritional information does not include optional ingredients.

  • Prep Time: 5
  • Cook Time: 60
  • Category: Soup
  • Method: Stove top
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 206
  • Fat: 6.4g
  • Carbohydrates: 17.6g
  • Fiber: 5.4g
  • Protein: 20.5g

Recipe by Michelle, Unbound Wellness. Photos by Eat Love Eats

 

This post originally appeared on Unbound Wellness in 2018 and was republished with new photos in 2020.