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Pumpkin Spice Paleo Chili

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


  • 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


  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!