You probably know by now that I love a good all-in-one, one-pot meal. It’s one of the reasons I love making my Really Easy Paleo Chili. But since I’ve started to incorporate some elements of the autoimmune protocol (AIP) into my diet, I’ve had to eliminate certain problematic foods, like tomatoes and other nightshades. So what’s a chili-loving girl to do? Fortunately, I’ve found a way to re-create my original recipe. This easy AIP-friendly, Paleo Pumpkin Chili is delicious, nutritious, and only takes about 30 minutes to make!
In addition to being grain-free and legume-free, this Paleo Pumpkin Chili is also nightshade-free, making it AIP-friendly. Of course, to make this Paleo Pumpkin Chili fully compliant with the autoimmune protocol, you’ll want to omit the ground cumin. That being said, I highly recommend including the cumin for an ideal flavor, but only if you can tolerate it.
It’s also Whole30-compliant (just omit the honey).
To make this one-pot meal, I’m always sure to toss in some veggies (in this case, it’s spinach and carrots). While I choose to use spinach, feel free to use whatever leafy greens you prefer!
Whatever your preferences, this fall-inspired AIP-friendly Paleo Pumpkin Chili is the perfect go-to meal when you’re craving something comforting, nutritious, and super easy to make.
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(gluten-free, grain-free, legume-free, dairy-free, nightshade-free)
- 1 lb grass-fed ground beef
- 15 oz organic pureed pumpkin
- ½ cup carrots, chopped
- 3 Tbsp coconut oil
- 1 small onion, diced
- 2-3 cloves garlic, chopped
- ½ cup pastured bone broth
- 1 Tbsp pure/raw honey (optional, omit for Whole30)
- 2 Tbsp raw apple cider vinegar (optional)
- 1 Tbsp garlic powder
- 2 tsp ground cumin (omit for AIP option, but recommended for flavor if you can tolerate it)
- 2 tsp ground cinnamon
- 1 tsp dried oregano
- 1 tsp ground turmeric
- ½ tsp ground cloves
- Mineral sea salt to your liking
- 5 oz frozen organic spinach (squeeze out excess water) OR 2-3 cups fresh spinach, chopped
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In a large pot or extra large sauce pan, sauté coconut oil, onions, and carrots for about 5 minutes.
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Add garlic and sauté for 1-2 more minutes.
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Add ground beef; break up and brown for a couple of minutes.
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Add pureed pumpkin, broth, honey (optional), apple cider vinegar, and all seasonings. Partially cover and simmer for about 10 minutes, stirring occasionally. (Add a little extra broth or filtered water along the way if chili mixture starts to dry up.)
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Add spinach to chili mix, stir well, and simmer for another 5 minutes.
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Taste and add more seasoning, if desired. Mix well and enjoy!
I sliced up so green onions to sprinkle on top, so good! This one definitely hits the spot!
That sounds like a great addition…I will have to try that! Thanks for sharing, and I’m so happy you’re enjoying this recipe!! 🙂
This was delicious! I didn’t quite know what to expect, but this was extremely satisfying.
I’m so happy you enjoyed it, Emily! Thanks so much for stopping by and sharing! 🙂
Yum! Do you know how this could be adapted for the Instant Pot?
Thanks, Katy! Unfortunately, I don’t know, as I’ve never tried it in the Instant Pot. But that is a good idea…maybe I’ll work on an Instant Pot option and add it to the post in the future. 😉
Have you ever tried with ground turkey? Do you think it will substitute well?
I’ve never tried this particular recipe with ground turkey but I imagine it would be a great substitute. Please let me know if you try it and how it turns out! (And I may just have to try it out myself. 😊)
I tried this with groung turkey and it was great! Full of flavor. Thank you for a very satisfying AIP alternative!
So great to know, Lynn! Thank you for sharing your experience. I’m definitely gonna have to try this option! 👍
I used ground turkey tonight and I couldn’t tell a difference! I’m not a fan of ground turkey either, so there ya go. 😉
So so delicious. I wasn’t sure but though I’d give it a try. My husband and I loved it!
Yay! I’m so glad you both enjoyed it, Shari! Thanks so much for sharing with us! 😃
So good! My partner thought it tasted like Cincinnati chili and loved it.
Awesome…thank you, Amy! So happy you both enjoyed it! 😃
How many does this serve please?
Hi Gordeen, I would say this serves approximately 4, but of course, that depends on how large or small the servings are. 🙂
This turned out very delicious, and it came together so quickly and easily. I swapped maple syrup for the honey and ground turkey for the beef.
Thank you, Nicole! Those sound like perfect substitutions…thank you so much for sharing! 😊
This was good and easy to make! Instead of spinach, I used kale shredded in the food processor and topped with green onions and cilantro…thanks!
Awesome, Michele! This sounds delicious. Thank you for sharing and I’m so happy you enjoyed this recipe! 😊
Love this! We make a big pot every other week! I substitute ground chicken breast and chopped fresh kale for the ground beef and spinach and it tastes great! Thanks for the recipe!
Hi Michele, ground chicken and kale sound like perfect substitutions! Thank you so much for sharing your feedback. I’m so happy you are enjoying this recipe! 😃
Thank you so much for this recipe ♥️. After two weeks of horrible dinners, it was such a relief to make something edible.
Awww, thank you so much, Karen! I’m so happy you enjoyed it! 😃
This may be the best AIP recipe I have tried. Tomatoes and beans are the devil which my stomach has a love/hate relationship with. This recipe settles that issue and now takes the place of chili for me! Thank you! ~P.S. My recipe turned out thick and mushy (not as pretty) but the flavor is there! I assume that I can add more brothto fix that issue. 😁
Thank you, Whitney! I’m so happy you’re enjoying the recipe! I have the same issues with tomatoes and beans…especially beans. 😩 (And yes, it sounds like a little extra broth might solve that texture problem.) Thanks so much for sharing your feedback! 😊