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Close up of Paleo Pumpkin Chili with a swirl of coconut cream.

Paleo Pumpkin Chili

  • Author: Nicole
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 7 servings 1x
  • Category: Lunch & Dinner
  • Method: Instant Pot
  • Cuisine: American

Description

Paleo Pumpkin Chili – the easiest one pot meal you will ever make. This is absolutely the BEST paleo pumpkin chili! This delicious family friendly meal is made quickly in the Instant Pot. It’s paleo, Whole30 compliant, dairy free, keto and low-carb!


Scale

Ingredients

PALEO PUMPKIN CHILI:

GARNISH:

  • Coconut cream
  • Avocado chunks
  • Cilantro leaves
  • Red onion
  • Black olives

Instructions

INSTANT POT:

  1. Turn your Instant Pot to sauté mode and heat the avocado oil for one minute before adding the onion and garlic. Sauté with a pinch of salt until softened, about 3-5 minutes.
  2. To the onion and garlic add the ground beef and brown while breaking up any large chunks.
  3. Add all remaining chili ingredients to the Instant Pot (except garnishes) and stir to combine.
  4. Lock the lid. Set the steamer valve to sealing and select manual/high pressure for 10 minutes.
  5. Once done, quick release the pressure. Stir and serve with desired garnishes, enjoy!

STOVE TOP:

  1. Heat a large stockpot over medium heat with avocado oil for several minutes until warm. To the heated stockpot add the onion and garlic and sauté with a pinch of salt until softened, about 3-5 minutes.
  2. To the onion and garlic add the ground beef and brown while breaking up any large chunks.
  3. Add all remaining chili ingredients to the stockpot (except garnishes) and stir to combine.
  4. Top the pot with the lid and reduce the heat to low. Simmer gently over low heat for 1-3 hours.
  5. Once done, remove the lid. Stir and serve with desired garnishes, enjoy!

CROCK POT:

  1. Heat a large skillet over medium heat with avocado oil for several minutes until warm. To the heated skillet add the onion and garlic and sauté with a pinch of salt until softened, about 3-5 minutes.
  2. To the onion and garlic add the ground beef and brown while breaking up any large chunks.
  3. Transfer the onion, garlic and beef mixture to the crock pot.
  4. Add all remaining chili ingredients to the crock pot (except garnishes) and stir to combine.
  5. Add the lid and set the crock pot to low for 8 hours.
  6. Once done, remove the lid. Stir and serve with desired garnishes, enjoy!

Keywords: keto, pumpkin, chili, instant pot,

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