Paleo Fall Dinner- Paleo Pumpkin Chili and Paleo Bread
This warm and cozy Paleo Pumpkin Chili is packed with fall flavors like pumpkin purée, cumin, and chili powder, combined with hearty beans and your choice of protein. Cooked quickly in a pressure cooker, it's perfect for a comforting autumn dinner served alongside Paleo bread.
Ingredients
Main ingredients
- 1 Onion chopped
- 1 lb Ground Turkey or Beef
- 15 oz Pumpkin Purée
- 2 cups Chopped Carrots
- 28 oz Diced Tomatoes
- 7 oz Tomato Sauce
- 2 tbsp Cumin
- 2 tbsp Chili Powder
- 2 tbsp Coconut Sugar
- Salt and pepper to taste
- 15 oz Black Beans rinsed
- 15 oz Kidney Beans rinsed
Instructions
Instructions
- Heat your pressure cooker pot over medium heat and toss in the chopped onion. Let it cook till it gets translucent and smells sweet, about 5 minutes.
- Add the ground turkey or beef. Break it up as it browns, stir frequently to prevent sticking.
- Stir in cumin, chili powder, coconut sugar, salt, and pepper to coat the meat evenly.
- Add the chopped carrots, diced tomatoes, tomato sauce, and pumpkin purée. Stir well to combine flavors.
- Seal the lid and bring the cooker up to high pressure.
- Once pressure is reached, cook for 15 minutes under pressure.
- Let the pressure release naturally for 10 minutes.
- Perform a quick release to release any remaining pressure.
- Open the lid, taste the chili, and adjust salt and pepper as needed.
- Serve hot, optionally with Paleo bread on the side.
Notes
This pumpkin chili is perfect for a cozy fall dinner. Leftovers keep well in airtight containers refrigerated up to 4 days or frozen for longer storage. Adjust spices to taste and enjoy with your favorite Paleo bread.