Pumpkin Chili


If you’re a chili fan like I am, then you will LOVE this meaty pumpkin chili. It’s the perfect recipe for fall!

Paleo Pumpkin Chili by Ashley of MyHeartBeets.com

No-Bean Chili

This pumpkin chili recipe is spicy and full of seasonal flavor. We’ve got canned pumpkin puree, pumpkin pie spice, and freshly grated nutmeg.

This is a meaty chili – no beans here; just ground meat and vegetables.

The great thing about pumpkin is that it’s a blank canvas in terms of flavor. While it doesn’t have much flavor on its own, it carries flavor really well. The purpose of adding pumpkin to this chili is to add a little thickness to the dish. Plus, you get all the benefits that come with eating pumpkin (fiber, vitamin A and potassium, just to name a few things).

Paleo Pumpkin Chili by Ashley of MyHeartBeets.com

Pumpkin Chilli

I think chili is one of my favorite things to eat this time of year. I make a batch nearly every week. It’s easy to make and fills the house with the best aroma! Plus, chili is a recipe that both Roby (my hubby) and I enjoy. I know Roby genuinely likes this recipe because whenever I pack this for his lunch, he never “forgets” to take it with him (FYI – he’s the kind of guy who prefers take-out to home-cooked food… I don’t get it.).

The first time I made this, I wasn’t sure what he’d think of pumpkin chili because it’s different from my usual recipe – but he absolutely loved it! If you’re looking for a new chili recipe to make this season, I hope you try this!

Paleo Pumpkin Chili by Ashley of MyHeartBeets.com

Pumpkin Chili

Pumpkin Chili

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  • Add the oil, beef and onion to a dutch oven or heavy pot over medium heat.
  • Once the beef has browned, add the remaining ingredients and stir.
  • Bring the contents of the pot to a boil, then immediately reduce to low and cover with a lid. Cook for 45 minutes.
  • Garnish with cilantro if desired, and serve.
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Paleo Pumpkin Chili by Ashley of MyHeartBeets.com

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Karen says

    I rarely leave messages regarding recipes but twice now (at least) I MUST say something. WOW! Another good one. I was totally unprepared for taste. I love your website!!

  2. Sarah says

    Hi Ashley,

    I made this last night and it turned out really well! It was a bit spicy (but then again it IS chili) so I may cut back on the cayenne, but my boyfriend loved the spice level so there you go!

    When I made this I accidentally opened a can of tomato sauce instead of diced tomatoes so that is now in the fridge and I’ll probably use it to make your butter chicken later this week 🙂

    • My Heart Beets says

      Hi Sarah! Happy to hear that you and your boyfriend liked the chili 🙂 And, I completely understand – Rob and I are at two completely different spice levels which can make cooking a challenge sometimes. Glad to hear you’ll be making butter chicken soon!

  3. vicki says

    I made this and added diced sweet potato and carrots. It was a hit! Even my kids liked it! Will definitely make it again!!

  4. Carrie says

    This looks amazing and I would love to make it within the next few days! Couple of quick questions:

    1. Would I be able to use my instant pot to make this? If so, any recommendations on time/etc.?

    2. I am six days into a whole30 – could I leave out the coconut sugar and still get a tasty end result do you think? (Would using a fruit juice instead be a weird idea for sweetness? Maybe…) or should I just wait till my 30 days are up to make it? 😉

    Thanks so much! Your chili recipes are staples in our home 🙂

    • Heather says

      I don’t have an answer to the instant pot question, but I’m doing a whole30 as well and made this tonight. I subbed in some unsweetened applesauce instead of coconut sugar, since thats what I had on hand. I used about a half a container (2 oz) and it came out great! Don’t know if it tastes any different, since I haven’t made it with coconut sugar yet, but the applesauce worked fine 🙂 Knowing that, some apple juice probably would work too!

    • Deb says

      I can speak to the IP question- I’ve made chili in both the slow cooker function (8 hours) and the high pressure function – 30-45 min. The longer it cooks on high pressure the softer the meat and veggie texture (suitable for elderly parents). Definitely tastes better if slow cooked or 2nd day leftovers but cooking on the high pressure function still has tasty results and can’t beat it for quick homecooked meals! Can’t wait to try this pumpkin chili this week!

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