Soup season is my FAVORITE and I could not be happier with this Paleo Pumpkin Chili. In the winter we pretty much eat soup every other day. It is just super convenient to make a huge batch and be able to heat up a quick meal. I find that my favorite time to eat soup is actually for breakfast. Once I moved away from the standard American breakfast of sugary and carb filled meals I realized that soup was a great option. It is really filling, nutrient dense and fast (as long as I don’t heat it up too long).
We very rarely eat legumes because we don’t tolerate them very well so that usually means I have to get creative on what I put in chili recipes and most of them end up being Paleo friendly. I find that I really like the addition of sweet potatoes and I often use plantains too! You can also combine them like in my Sweet Potato and Plantain Chili.
The canned pumpkin in this chili not only adds some more vegetables but also gives the chili a really nice hearty and almost slightly creamy flavor. I kind of wish I had started using pumpkin in my chili years ago because it is SO good.
This soup is a really great base for you to play around with and add any of your favorite vegetables or toppings. Happy Soup Season Everyone!
- 1 white onion, chopped
- 4 small/medium pobalno peppers, seeded and chopped
- 2 jalapeno, seeded and chopped
- 2 Tbsp olive oil
- 1 lb ground beef
- 2 Tbsp garlic, chopped
- 1 - 15oz can pumpkin puree (I use this one)
- 1 can diced tomatoes
- 3 cups diced sweet potatoes
- 1 Tbsp chili powder
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp cumin
- 1 tsp sea salt
- 32 oz chicken stock or bone broth
- Heat the oil in a large dutch oven or soup pot and add the onion, poblano and jalapeno and sauté until onion is translucent – about 5 minutes.
- Add the ground beef and garlic and use a spatula to chop the meat in to small pieces.
- Add the pumpkin, diced tomatoes, sweet potatoes, chili powder, paprika, oregano, cumin and salt and stir to combine.
- Add the broth and stir and then place a lid on the pot and let simmer for about 30 minutes and the take the lid off and let simmer for another 10 minutes.
- Serve immediately or let cool and store in an airtight container in the refrigerator.