Paleo Pumpkin Chili (Edit recipe)

This sweet and spicy paleo pumpkin chili is perfect way to end any fall or winter day. It's packed with nutrients and protein, and full of flavor! Perfect for a weeknight meal or to meal prep for the week.

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	259
Fat:	15 g
Carbohydrates:	10 g
Protein:	28 g
Cholesterol:	65 g
Sodium:	934 mg
Fiber:	3 g
Sugars:	3 g
Calculated per serving.

by Bonafide Provisions

View original recipe

Serves: 4

Ingredients

1 Tbsp Avocado Oil
1-2 lb Ground Beef, (grass-fed)
.5 Onion, medium, diced
2 cloves Garlic, minced
2 cups Beef Bone Broth, (Bonafide Provisions Beef Bone Broth)
1 Fire Roasted Tomato, canned
.5 cup Pumpkin Purée, organic
2 Tbsp Chili Powder
1 tsp Ground Cumin
1 tsp Smoked Paprika
2 tsp Garlic Powder
.5 tsp dried Oregano
1 tsp Cayenne Pepper
.5 tsp Black Pepper
1 Tbsp Pumpkin Pie Spice
1 tsp Sea Salt, (Celtic Sea Salt) to taste

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat avocado oil in large dutch oven over medium-high heat. Add in ground beef and brown.
Once meat is browned, add in onion and garlic and cook until onions are translucent. Add in bone broth, tomatoes, pumpkin puree, and spices, then mix until well combined.
Bring chili to a boil, then turn heat down to med-low and let simmer for 30 min, stirring occasionally.
If chili needs to be thickened, take 2-3 tbsp of liquid from chili and mix with 1 tbsp arrowroot powder. Stir until well combined then add into chili. Let simmer for additional 5 min to thicken up.
Serve with dollop of dairy-free yogurt, dairy-free cheese, and cilantro/parsley (optional).