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

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!

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Paleo Pumpkin Chili garnished with coconut cream, chunks of avocado and cilantro leaves.

I’m a big fan of chili. I mean BIG FAN! It’s just so hearty, comforting and meaty….that’s a word right? And this Paleo Pumpkin Chili sure is meaty, and flavorful and it’s got the magic of pumpkin in it. Guys, pin this guy right now because you’ll be coming back to make it time and time again!

Paleo Pumpkin Chili Ingredients laid out.

Ingredients To Make Paleo Pumpkin Chili

To make this Paleo Pumpkin Chili you’ll need: ground beef, avocado oil, onion, garlic, canned fire roasted diced tomatoes, pumpkin puree, strained tomatoes, chili powder, cumin, dried oregano, salt, ground cinnamon, smoked paprika, cayenne pepper, black pepper and ground nutmeg.

How To Make Paleo Pumpkin Chili In The Instant Pot

Start with your instant pot on sauté mode and sauté the onion and garlic in avocado oil with a pinch of salt until softened. Then add and brown the ground beef, breaking up any large chunks. After the meat has browned add in all remaining ingredients (except garnishes) and lock your instant pot lid. Set the steam valve to sealing and select manual/high pressure for 10 minutes. Once done, manually quick release the pressure and serve with your desired garnishes. It’s that easy!

How To Make Paleo Pumpkin Chili On The Stove Top

I have included instructions for the stove top method in the recipe card. Most of the steps are the same but you will simmer the chili for 1 to 3 hours.

How To Make Paleo Pumpkin Chili In The Crock Pot/Slow Cooker

For a crock pot version of this chili I’ve included the instruction in the recipe card. You will sauté the onion and garlic in a skillet and then add the ground beef to brown before adding everything to the crock pot on low for 8 hours.

Paleo Pumpkin Chili in a white bowl.

Is This Paleo Pumpkin Chili Keto & Low-Carb

Sure is! Yes, this Paleo Pumpkin Chili is Keto, low-carb, dairy free and also Whole30 compliant. For added fat while keeping it paleo and whole30, make sure to top with a dollop of coconut cream (this one doesn’t give a coconut flavor and you can scoop out only the cream) and chunks of avocado. If you’re not dairy free then top with sour cream, avocado and maybe some olives!

Recipe Substitutions:

  • Ground Meat – In this recipe I use ground beef but you can use any ground unseasoned meat of your choice.
  • Beans – If you’re not doing paleo, whole30 or keto and want to add beans you can add two cans of your favorite beans after the cooking process and stir in until heated through.
  • More Veggies – Add carrots, butternut squash cubes and/or bell peppers for more veggies.
  • Strained Tomatoes – You can substitute 1 cup of bone broth in place of the strained tomatoes which will make it a better keto option and equally delicious!

Paleo Pumpkin Chili with a swirl of coconut cream.

How To Serve This Paleo Pumpkin Chili

I love eating this paleo pumpkin chili by the bowl-full topped with a dollop of coconut cream, avocado chunks and fresh cilantro. To keep this meal paleo and whole30 you could also serve this pumpkin chili over spaghetti squash or zucchini noodles! To add carbs you can serve this chili over rice, quinoa or pasta.

Does Paleo Pumpkin Chili Freeze Well

Yes! This chili freezes amazingly. If you can make a big enough batch that you have leftovers I definitely recommend freezing it. To do so, fill a freezer-safe storage container like these mason jars with chili and leave 1 inch of head space at the top for expansion. Top with these lids and mark the lid with the recipe name and date made using masking tape and a sharpie marker. Allow the jars and chili to cool in the refrigerator completely before transferring them to your freezer. Once ready to use, thaw out your jars by letting them sit overnight in the refrigerator then pour the chili into a pot and reheat on the stove top over medium head until warmed through.

White bowl of paleo pumpkin chili with a spoon scooping out a bite.

I hope your family enjoys this recipe as much as mine did!

Eat and Enjoy,
Nicole

More Instant Pot Recipes

  • Lentil Soup with Smoked Sausage
  • Whole30 Zuppa Toscana Soup
  • Apple Cider Pulled Pork
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Close up of Paleo Pumpkin Chili with a swirl of coconut cream.

Paleo Pumpkin Chili

5 from 3 reviews
  • 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
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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:

  • 1 Tablespoon avocado oil
  • 1 medium yellow onion, diced
  • 6 garlic cloves, minced
  • 2 lbs ground beef
  • 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 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:

  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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