Paleo Pumpkin Chili Recipe

This paleo pumpkin chili recipe is perfect for cool fall nights! Quick and EASY, gluten-free, healthy, and ready in just 30 minutes.


Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Author Maya Krampf from


  • 1 tablespoon Olive oil
  • 1 large White onion (diced)
  • 6 cloves Garlic (minced)
  • 1 medium Bell pepper (diced)
  • 1 medium Jalapeño (minced)
  • 1 1/2 pounds Ground beef
  • 2 14.5-oz cans Fire roasted tomatoes
  • 1 cup Beef broth
  • 1 tablespoon Paprika
  • 1 tablespoon Chili powder
  • 1 teaspoon Cinnamon
  • 1 teaspoon Sea salt
  • 1 15-oz can Pumpkin puree
US Customary - Metric
  1. In a large dutch oven over medium-high heat, heat the olive oil. Brown the onion and garlic for a 3-5 minutes, until they start to develop color.

  2. Add in the bell pepper and jalapeño, and cook for 3-5 minutes, until soft.

  3. Crumble in the ground beef and cook until browned, about 8-10 minutes.

  4. Add the tomatoes, broth, and spices. Simmer for 5 minutes.

  5. Add the pumpkin. Continue to cook for 10 minutes to allow flavors to meld together.

  6. Divide between 6 bowls and garnish with cilantro.

Recipe Notes

Serving Size: 1.5 cup, or 1/6 of entire recipe

Nutrition Information Per Serving

Calories: 340 | Fat: 25g | Total Carbs: 6g | Net Carbs: 4g | Fiber: 2g | Sugar: 2g | Protein: 20g

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.


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