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Paleo Pumpkin Chili with Beef, Peppers, and Olives

Paleo Pumpkin Chili with Beef, Peppers, and Olives is also Whole 30 approved, South Beach Diet friendly, and low in carbs, and this chili would be delicious for Halloween night! Use the Recipes-by-Diet-Type Index to find more recipes like this one.

Click here to PIN this tasty Paleo and Low-carb pumpkin chili!

Paleo Pumpkin Chili with Beef, Peppers, and Olives found on KalynsKitchen.com

There’s already a recipe on the blog for CrockPot Pumpkin Chili and it’s been a hit. But that pumpkin chili uses three cans of beans and recently I realized that it wasn’t going to work for people who are eating low-carb, Paleo, or Whole 30. And I’m not even sure what made me think about it, but once the idea popped into my mind for a no-bean chili with pumpkin, I had to try it and see what I could come up with!

And this Paleo Pumpkin Chili with Beef, Peppers, and Olives was really delicious! It has lots of ground beef, chopped green pepper, diced green chiles, and olives, and just one can of pumpkin puree so there’s not a super strong pumpkin flavor, but the pumpkin gives it a slight sweetness that’s delicious with the spices that make it taste like chili.

And Halloween is less than a week away; I’m sure you’re aware of that if you have kids or grandkids! I think this would make a great dinner for Halloween night. The recipe makes quite a bit, so you might even have some left over to put in the freezer for another cold evening when chili sounds good!

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If you want to skip the photos below and watch a video instead, here is a video of how to make this recipe. See more recipe videos on My You Tube Channel.

Paleo Pumpkin Chili with Beef, Peppers, and Olives found on KalynsKitchen.com

Brown the ground beef well, season with salt and fresh-ground black pepper, and add it to the soup pot. Saute the chopped green pepper and chopped onion until they’re starting to soften; then add the minced garlic and diced green chiles and cook 2 minutes more. Add all the spices and dried herbs and cook 1-2 minutes more, then add that to the soup pot.

Paleo Pumpkin Chili with Beef, Peppers, and Olives found on KalynsKitchen.com

Deglaze the frying pan with one can of beef brother and add that liquid to the soup pot as well as the other can of beef broth, the petite diced tomatoes, the pumpkin, and the halved olives. Let the chili simmer 45 – 90 minutes on low heat. Then add the chopped cilantro, sliced green onion, and Green Tobasco sauce and simmer 10 minutes more. (Sorry, the photographer apparently missed the photos for that!)

Paleo Pumpkin Chili with Beef, Peppers, and Olives found on KalynsKitchen.com

Serve hot, with additional sliced green onions, chopped cilantro and some Green Tabasco Sauce to add at the table. (And if you’re not doing Whole 30 or eating Paleo, some grated cheese and sour cream would be great on this too!)

Paleo Pumpkin Chili with Beef, Peppers, and Olives
(Makes at least 8-10 servings, or maybe more depending on what you serve with it; recipe created by Kalyn and Jake and inspired by CrockPot Pumpkin Chili.)

Ingredients:
2 lbs. ground beef (I used ground beef with only 10% fat; you might need to drain the pan after you cook the beef if you use a fattier mix of ground beef)
2 tsp. + 2 tsp. olive oil
salt and fresh-ground black pepper to taste
1 large onion, chopped in half-inch pieces
1 or 2 green bell peppers, chopped in half-inch pieces
1 T minced garlic (I used minced garlic from a jar)
2 cans (4 oz. each) diced green chiles (not Jalapenos unless you want it really spicy)
1 T all-purpose seasoning blend (I used Spike Seasoning, but it has a tiny amount of soy so you would need to use an approve seasoning blend to make this Paleo or Whole 30.)
1 T ground cumin
1 T chili powder (a blend of seasonings for chili)
1 T dried cilantro (probably optional, but good if you have some)
2 tsp. ground Ancho chiles (or use more chili powder if you don’t have Ancho)
1 tsp. dried oregano (preferably Mexican oregano, but you can use any oregano you have)
2 cans (14-15 oz. can) beef broth
2 cans (14.5 oz each) petite dice tomatoes
1 can (15 oz.) pure pumpkin (not pumpkin pie filling)
1 can (6 oz. drained) black olives, cut in half lengthwise
1/2 cup finely chopped cilantro, plus more to add at the table (optional)
1/2 cup thinly sliced green onion, plus more to add at the table
2 T Green Tabasco Sauce (Use more or less to taste.)

Instructions:

Heat 2 tsp. oil in a large non-stick frying pan. (I used my favorite Green Pan for this.) Add the ground beef and brown well over medium-high heat, stirring often and breaking apart with the turner (or a potato masher) as it cooks. When beef is nicely browned, season it with salt and fresh ground black pepper to taste and add it to a large soup pot that’s big enough to hold all the ingredients.

Add the other 2 tsp. olive oil to the frying pan, add the chopped onion and green pepper, and cook over medium heat until the vegetables start to soften, about 3-4 minutes. Then add the minced garlic and diced green chiles (with juice) and cook about 2 minutes more. Add the Spike Seasoning, ground cumin, chili powder, dried cilantro (if using), ground Ancho chiles (or more chili powder) and dried oregano and cook a minute or two longer. Then add the onion-pepper-spice mixture to the soup pot.

Deglaze the frying pan with one can of beef broth and add it the soup pot with the other can beef broth, diced tomatoes plus juice, the pumpkin, and the olive halves. Let the chili simmer over low heat for 45-90 minutes, stirring a few times. (It can cook a bit longer than 90 minutes if needed as long as the heat is low.)

About 20 minutes before you want to serve, add the finely chopped cilantro, thinly sliced green onions, and Green Tabasco sauce. Let chili simmer 10 minutes more with those ingredients added. Serve hot, with additional chopped cilantro, sliced green onion, and more Green Tabasco Sauce to add at the table if desired.

This freezes well, and can be easily reheat in the microwave or in a pan on the stove.

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Low-Carb Diet /Low-Glycemic Diet /South Beach Diet Suggestions:
This chili is Paleo and Whole 30 approved as long as you use canned pumpkin that is pure pumpkin (and substitute an approved seasoning blend), but using pumpkin limits it to phase two or three for the South Beach Diet. Most ingredients are low in carbs or low-glycemic so this chili should be approved for most low-carb and low-glycemic eating plans, and I’d consider it to be diabetic friendly as well.

Find More Recipes Like This One:
Use the Diet Type Index page to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

More Chili Recipes You Might Enjoy:
The Top 20 Recipes for Slow Cooker Pumpkin Chili ~ Slow Cooker from Scratch

Healthy Chili Recipes that Aren’t Just for the Superbowl ~ Kalyn’s Kitchen

15 Light and Healthy Chili Recipes ~ Skinnytaste

Paleo Pumpkin Chili with Beef, Peppers, and Olives found on KalynsKitchen.com
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4 comments on “Paleo Pumpkin Chili with Beef, Peppers, and Olives”

  1. I have a can of pumpkin on my pantry shelf, just waiting for inspiration. This is it! And now that the weather has taken a cold turn here in Boston, I'm in the mood for chili.

  2. I have made this numerous times already and everyone I've fed it to raves about the recipe. Thanks for sharing! It is my new favorite chili recipe.

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