Paleo Pumpkin Chili

15 55 341
Ingredients Minutes Calories
Prep Cook Servings
10 min 45 min 6
Paleo Pumpkin Chili
Health Highlights


454 gm Beef, ground (grass-fed)
1 tsp Extra virgin olive oil
6 clove(s) Garlic (sliced)
2 cup cubes Pumpkin
3 cup cubes Acorn squash
2 1/2 cup Bone broth, Organic
1/2 can (15oz) Pumpkin purée, canned
2 beet(s) Beets, boiled, drained (about 1 can, pureed)
1 1/2 tsp Rosemary, dried
2 tbsp Apple cider vinegar
2 tsp Oregano, ground
1 tsp Cinnamon
1/2 tsp Ground cloves
1 leaf Bay leaf
0 gm Cilantro (coriander) (chopped)


1. Heat the olive oil in a Dutch oven over medium-high heat. When it's hot, add the garlic and sauté until it has just started to brown.

2. Turn the heat down to medium and add the ground beef. Cook the ground beef until no pink remains.

3. Turn the heat down to medium-low and add the pumpkin cubes, acorn squash, broth, pumpkin puree, beet puree, rosemary salt, apple cider vinegar, oregano, cinnamon, cloves and bay leaf to the Dutch oven. Stir until evenly combined.

4. Cover and simmer for about 20 minutes. Add the chopped cilantro, stir, cover, and cook for another 15 minutes, or until the pumpkin cubes are tender.

5. Serve and top with shredded cheese, sour cream, fresh cilantro, or your other favourite chili toppings!


Submitted by Georgia Markouris


is a great source of protein and high in B12!

If you are not a fan of beef -- replace with minced turkey or chicken!

Nutrition Facts

Per Portion

Calories 341
Calories from fat 181
Calories from saturated fat 72
Total Fat 20.2 g
Saturated Fat 8.0 g
Trans Fat 0.5 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 9.4 g
Cholesterol 50 mg
Sodium 263 mg
Potassium 842 mg
Total Carbohydrate 23.8 g
Dietary Fiber 6.0 g
Sugars 5.3 g
Protein 19.1 g

Dietary servings

Per Portion

Meat 0.8
Vegetables 2.6

Energy sources