Pumpkin Chili is a hearty, paleo friendly and low-carb chili with a unique combination of pumpkin, zucchini, warming spices and cocoa. Your palate will be pleasantly surprised at how well these flavours come together.
You have the option of using either beef or turkey in this recipe–both work really well. Also, feel free to swap out canned pumpkin for roasted pumpkin OR if you don’t have any pumpkin on hand, you can use butternut squash, acorn squash or another similar squash.
So, if you’re a fan of chili and looking for a new recipe to test out on a cold fall or winter day, I highly recommend giving this non-traditional chili a try!
Would love to hear your thoughts on this recipe if you test it out. Just leave a comment below 🙂
If you’re looking for a more traditional chili recipe, check out my Beef & Black Bean Chili.
What you need for pumpkin chili …
Want more wholesome pumpkin recipes? You’re going to love these:
- Large pot
- 1 lb grass-fed ground beef or pastured turkey
- 1 tbsp avocado oil
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 1 large zucchini, diced
- 398 ml canned diced tomatoes
- 1 tbsp chili powder
- 1 tbsp cocoa powder
- 1/4 tsp nutmeg
- 1/2 tsp smoked paprika
- 3/4 tsp cinnamon
- 3/4 tsp cumin
- 1 tsp sea salt
- 1/4 tsp black pepper
- 12 oz water
- 398 ml canned pumpkin
- In a large pot, cook ground meat over medium heat. Set aside.
- Add avocado oil to pot and sauté garlic and onion until fragrant. Add zucchini and cook for 5 minutes.
- Stir in tomatoes, cocoa powder, all spices, salt and pepper. Add water.
- Add cooked meat back to pot along with pumpkin. Stir ingredients.
- Bring ingredients to a boil then reduce heat, cover pot and simmer for 1 hour.