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! 👍