This pumpkin chili is not only hearty but healthy! It’s both paleo and whole30 compliant. Yay, slow cooker season is officially here!
It’s autumn. Can I start with the pumpkin recipes now?? This is the first of three pumpkin recipes coming this week. After that, I’ll try to restrain myself I promise.
I LOVE chili. As you can probably tell from all chili recipes I have on this blog. I eat it year-round even when if it’s 90 degrees outside. As I’ve said over and over, chili is the perfect slow cooker recipe. You can use your preferred ground meat whether it be ground chicken, pork, beef or turkey. I used 2 pounds of ground chicken from my monthly Milk & Eggs order. I browned my meat it first but it’s not necessary just an optional step.
- 2 lbs Milk and Eggs ground meat, browned
- 1 lb sweet potatoes, diced
- 28 ounces diced tomatoes
- 15 ounces pure pumpkin puree (not pumpkin pie filling)
- 2 bell peppers, diced
- 1 onion, diced
- 2 garlic cloves, minced
- 2 tbsp chili powder
- 2 tsp cumin
- 1½ tsp salt
- 1½ tsp paprika
- 1 tsp oregano
- ½ tsp pepper
- Add all ingredients to the slow cooker.
- Stir to mix well.
- Cook HIGH 2-3 or LOW 4-6.
Yes this is paleo. Those are white sweet potatoes:-)
Chili is better the next day right?? You can also freeze this.
I was compensated a free delivery from Milk and Eggs but all opinions and recipes are my own. You can view my disclosure policy here: https://fitslowcookerqueen.com/about/disclosure-policy/.