The Perfect Pumpkin Chili

Down here in Georgia, we are some of the last to see the winter wonderland. And even then, we get mostly winter and very little wonderland. We are lucky to see snow at all, unlike our counterparts north of us. My home away from home in Asheville, got 16 inches of snow this past weekend! 16 inches! While we suffered through the nasty rain, I would much rather the beautiful snow over the pouring rain any day!

One thing we had in common though, it was frigid cold. For the first time this year, I could see my breath when I went outside. And winter is here! All I wanted to do was snuggle up by the fire and get some warm food in my belly.

While most view chili as fall fare, I am partial to leaving it for the winter. I think the pumpkin adds a richness and creaminess to the overall flavor and texture profile. Bonus points if you roast real pumpkin and mash it in the chili. But for all intents and purposes, canned pumpkin works perfectly as well!

This particular chili has no beans, making it Whole30 and Paleo compliant. However, beans would make a great addition if you choose to add!

There is nothing like hearty thick chili to come home to and devour, Happy Eating!


  • 2 14oz cans diced tomatoes

  • 14oz can tomato paste

  • 1/2 cup pumpkin (122g)

  • 100g onion

  • 125g green bell pepper

  • 125g red bell pepper

  • 16oz (1 lb) grass fed 90/10 beef

  • 4oz ground turkey

  • 4.5 cups water

  • 1 tbsp chili powder (less if you want less heat)

  • 2 tsp cumin

  • 2 tsp garlic

  • 1 tsp salt

  • 1 tsp pepper


  • Brown the ground beef and ground turkey in a large pan, drain the fat. Dice the peppers and onions.

  • In a large crockpot, add in all the ingredients, and mix well

  • Cook on high for 5 hours or low for 8 to really allow the flavors to sync together

  • Serve with avocado, sour cream, cheese, cornbread, anything you want!

Nutrition Information for a 500g bowl (about 2 cups): 260 calories 18g carbohydrates, 10g fat, 23g protein