This paleo pumpkin chili recipe is perfect for cool fall nights! Quick and EASY, gluten-free, healthy, and ready in just 30 minutes.
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.
Add in the bell pepper and jalapeño, and cook for 3-5 minutes, until soft.
Crumble in the ground beef and cook until browned, about 8-10 minutes.
Add the tomatoes, broth, and spices. Simmer for 5 minutes.
Add the pumpkin. Continue to cook for 10 minutes to allow flavors to meld together.
Serving Size: 1.5 cup, or 1/6 of entire recipe