The Best Paleo Pumpkin Chili
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 8
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 1/2 tablespoons chili powder
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon nutmeg
- 1 1/2 teaspoons cumin
- 15 ounces canned pumpkin
- 1 large yellow onion (diced)
- 28 ounces fire roasted tomatoes
- 8 cloves (minced)
- sea salt and black pepper (to taste)
- 1 1/2 tablespoons avocado oil
- 2 pounds ground meat (i did a combination of beef and turk
- 2 green bell peppers (diced)
- 1 1/2 tablespoons cacao powder
- 2 cups bone broth- find here!
- Carbohydrate 19.0334416337297 g
- Cholesterol 0 mg
- Fat 3.0632769804099 g
- Fiber 6.01806231692469 g
- Protein 1.52764129666814 g
- Saturated Fat 0.420827649624935 g
- Serving Size 1 1 Serving (276g)
- Sodium 455.348848189984 mg
- Sugar 13.015379316805 g
- Trans Fat 0.217463411013919 g
- Calories 101 calories
Set the Instant Pot® to the high sauté setting. Heat oil; add ground meat(s) and cook until they have browned, about 3-5 minutes, making sure to crumble the meat as it cooks. Drain excess fat and set aside. Add, onion, garlic and bell peppers to the Instant Pot®. Cook, stirring occasionally, until they are all tender, about 4-6 minutes. Stir in tomatoes, cacao powder and spices. Stir in broth, scraping any browned bits from the bottom of the pot. Stir in pumpkin and ground meat; season with salt and pepper, to taste. Select manual setting and adjust the pressure to high. Set the time for 10 minutes. When finished cooking, quick-release pressure according to the manufacturer’s instructions. Garnish with your favorite toppings and taste for salt and pepper seasoning if needed. Serve immediately and enjoy!
