Description
Paleo Pumpkin Chili – This delicious family friendly meal is made quickly in the Instant Pot. An aromatic blend of pumpkin, tomato and spices bring a delicious depth of flavor to this savory beanless chili. It’s paleo, Whole30 compliant, dairy free, keto and low-carb!
Ingredients
Scale
Paleo Pumpkin Chili:
- 1 Tablespoon avocado oil
- 1 medium yellow onion, diced
- 6 garlic cloves, minced
- 2 lbs ground beef or ground venison
- 28 ounce can of diced fire roasted tomatoes with green chilies
- 14 ounce can of pumpkin puree
- 1 cup strained tomatoes (or 1 cup of bone broth)
- 1 Tablespoon chili powder
- 2 teaspoons unrefined sea salt
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepper
Garnish:
- Coconut cream
- Avocado chunks
- Cilantro leaves
- Red onion
- Black olives
Instructions
Instant Pot Instructions:
- 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.
- To the onion and garlic add the ground beef and brown while breaking up any large chunks.
- Add all remaining chili ingredients to the Instant Pot (except garnishes) and stir to combine. Scrap the bottom of the pot to ensure nothing is stuck to the pot.
- Lock the lid. Set the steamer valve to sealing and select manual/high pressure for 10 minutes.
- Once done, quick release the pressure. Stir and serve with desired garnishes, enjoy!
STOVE TOP:
- 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.
- To the onion and garlic add the ground beef and brown while breaking up any large chunks.
- Add all remaining chili ingredients to the stockpot (except garnishes) and stir to combine.
- Top the pot with the lid and reduce the heat to low. Simmer gently over low heat for 1-3 hours.
- Once done, remove the lid. Stir and serve with desired garnishes, enjoy!
Crockpot Instructions:
- 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.
- To the onion and garlic add the ground beef and brown while breaking up any large chunks.
- Transfer the onion, garlic and beef mixture to the crock pot.
- Add all remaining chili ingredients to the crock pot (except garnishes) and stir to combine.
- Add the lid and set the crock pot to low for 8 hours.
- Once done, remove the lid. Stir and serve with desired garnishes, enjoy!
Keywords: paleo pumpkin chili, venison chili instant pot, whole30 chili recipe, beanless chili instant pot,