Easy No-Bean Pumpkin Chili
When the temperature drops, you know it's time to make this Easy No-Bean Pumpkin Chili! (Paleo + Whole30.) I've always been a big fan of chili, but when my digestive issues were in full swing, I had a hard time with beans. This recipe is a great way to enjoy all of the delicious, cozy chili flavors without the beans! I also added ingredient substitutions, and options for my Vegan & Vegetarian friends.
Equipment
- Pressure cooker
- Immersion Blender or Regular Blender
- Can opener
Ingredients
- 1 lb. Ground Beef You can also use ground chicken or ground turkey!
- 1 Diced Sweet Onion
- 4 Cups Diced Sweet Potato
- 4 Cups Diced Red Peppers You can use red, orange, or yellow peppers! Four cups is about 4 large peppers.
- 1 12 oz. Bag Cauliflower Rice I used frozen cauliflower rice, but fresh will work too!
Broth
- 2 28 oz. Cans Whole Peeled Tomatoes - Pureed You can blend them in your blender, or use an immersion blender.
- 1 16 oz. Can Pumpkin Puree Make sure it's not pumpkin pie filling!!
Spices
- 1 Tablespoon Coconut Sugar
- 2 Teaspoons Chili Powder
- 2 Teaspoons Salt
- 1 Teaspoon Garlic Powder
- ½ Teaspoon Cayenne Pepper
Instructions
- Turn your instant pot/pressure cooker to HIGH on the saute setting. Add your diced onions and ground beef. Cook until the beef is in small pieces and 80%. cooked through.
- Next add your pureed tomatoes, pumpkin puree, and spices. Stir until it's fully blended.
- Once your broth is blended, add your diced sweet potato, peppers, and bag of cauliflower rice. Stir until everything is blended.
- Cover your pressure cooker, and make sure the lid is sealed tight. Set it to high for 30 minutes.
- Once it's done, release the pressure. Give it a good stir, and serve!
Notes
This recipe makes about 15 cups of Chili!
Chili Toppings
- You can serve your chili on its own, but I love adding toppings and a side of bread! If you like spice, jalapeños are a great option to add on top. You can even add very tiny chopped pieces into the chili while it cooks!
- Avocado is always a great chili topping. It's full of healthy fats, fiber, and makes a beautiful garnish! Plus I find it balances out the spicy flavor. You can add long slices or little bite sized cubes!
- If you're looking for a simple gluten-free, no yeast bread, check out my Paleo Garlic Herb Bread! I always toast a slice for dipping.
- Looking to add extra vegetables? Stir in some spaghetti squash!
- If you're not doing Whole30 or on a Paleo diet, you can also serve your chili with rice.
Frequently Asked Questions
Can I use beans in this chili recipe?
Yes! I listed in the ingredients section a variety of beans that would work well in this recipe. I love beans, but if you're Paleo, Whole30, or struggle with digestive issues, I wanted to give a no-bean option!
Can I make this recipe in the slow cooker?
Yes, I would suggest 3-4 hours on high or 5-6 hours on low. Make sure to cook the meat and onions in a pan before adding it to the crockpot. The meat does not need to be 100% cooked through, but as long as the onions soften up and the meat is broken up, you'll be good to go!
Can I make this Chili on the stovetop?
I have not tested it on the stovetop, but it would definitely work! Follow the original directions for the meat and onions. (Cook at the bottom of the pan.) Then stir in broth, spices, and then vegetables/beans. I would bring the chili to a boil, and then turn it on low. Let it simmer for about an hour!
How do I make this Vegan/Vegetarian friendly?
Yes! You can easily swap meat for beans. I would recommend doing a combination of two or three different beans! Here's a few that would work well for this recipe - white beans, pinto beans, or red kidney beans. I would suggest using four 15 oz. cans!
Nutrition
Serving: 1gCalories: 341kcalCarbohydrates: 39gProtein: 19gFat: 12gSaturated Fat: 5gCholesterol: 51mgSodium: 1140mgPotassium: 1074mgFiber: 7gSugar: 16gVitamin A: 16143IUVitamin C: 144mgCalcium: 101mgIron: 4mg
Did you make this recipe?Tag @freshwaterpeaches on Instagram!