Pumpkin Spice Paleo Chili

It is Pumpkin Spice Season and I fully embrace it! I’m not talking about some gross oversweetened “coffee”. Pumpkin Spice Paleo Chili, on the other hand, that is what I’m talking about. The warm flavors taste like a cozy sweater feels.

In Pumpkin Spice Chili, the pumpkin isn’t super pronounced but adds a nice sweetness and body. Many chilies are thickened with flour, but I have gotten in the habit of thickening stews with pureed vegetables.

Cinnamon is a common ingredient in chili, so ginger seemed like a logical next step to me. Like the pumpkin, the ginger doesn’t stick out too much, just adds a little something special.

Why Pumpkin Spice Paleo Chili is the Perfect Dinner

• Contains meat, veggies, and bone broth
• Easily made in a slow-cooker (Here are 10 ways to get the most out of your slow-cooker)
• Tastes even better the next day, in fact, I recommend making it the day before
• Easily adapted to different dietary preferences and tastes
• A good way to use up random veggies in the bottom of the drawer
• It uses 2 of the 3 Superfood You Can Add to Almost Anything

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Pumpkin Spice Paleo Chili

This Chili taste like a cozy sweater feels

Course Main Course

Keyword bone broth, crock pot, paleo, slow-cooker

Prep Time 15 minutes

Cook Time 6 hours

Total Time 6 hours 15 minutes

Ingredients

• 1 pound ground meat* your choice
• 1 onion chopped
• 1/4 cup apple cider vinegar
• 1 can pumpkin
• 4 Roma Tomatos diced, canned will do
• 1 yellow bell pepper diced
• 2 cup bone broth
• 3 cloves garlic chopped
• 1 tablespoon chile powder
• 1 tablespoon teaspoon fine sea salt
• 2 teaspoon cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1/2 teaspoon chipotle powder
• Any random veggies you have laying around optional
• 5 ounces baby spinach roughly chopped

Instructions

1. In a cast Iron skillet brown meat and onions.
2. Add vinegar to skillet. As the liquid sizzles, scrape up any brown pieces that are stuck to the bottom of the pan. Vinegar will help decrease any gamy flavor.
3. Add meat mixture to slow-cooker with all other ingredients except spinach.
4. Stir to combine
5. Cook on LOW 6-8 hrs
6. After chili has cooked, stir in spinach and allow it to wilt

Recipe Notes

*I usually use game meat but will use beef if that is not available.

I sometimes add the left-over zucchini scraps from making zoodles or any other vegetables that are looking a little wilted in my fridge. To this day I have not found a vegetable that has not tasted great in this chili. If you find one, please let me know!

To see Gina’s adventures and Paleo-ish/ Mostly Low-carb food, follow her on Instagram or Facebook!