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Pork and Pumpkin Chili

Easy pumpkin chili made with ground pork in the slow cooker. Paleo approved and you can even add black beans for extra protein! Get the delicious pumpkin flavor from canned pumpkin or make your own homemade pumpkin puree!

Course Main Course
Cuisine American
Keyword chili, pork
Prep Time 10 minutes
Cook Time 8 hours
Servings 8

Ingredients

  • 1 pound ground pork
  • 1 Tbsp chili powder
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp cinnamon
  • 2 onions diced
  • 1 bell pepper diced (any color, I used yellow)
  • 1 15.25 oz can diced tomatoes with juices
  • 1 15 oz can pumpkin puree
  • 3 oz tomato paste 1/2 6 oz can OR 15-16 oz tomato sauce
  • 1/2 – 1 cup bone broth or water
  • 4 oz macaroni noodles cooked (optional)
  • 4 oz cheddar cheese shredded (optional)

Optional Topping Bar*

  • sour cream
  • diced tomatoes
  • shredded cheese
  • sliced green onions

Instructions

  1. In a cast-iron skillet or similar heavy bottom pan, brown the ground pork with the chili powder, garlic powder, salt, pepper, and cinnamon. Cook over medium-low heat until the pork is no longer pink, breaking up large pieces as necessary.

  2. When the pork is cooked, scrape it into a large slow cooker. Add the onions and peppers to the skillet and cook until the vegetables start to soften. Next, add the cooked vegetables to the slow cooker.
  3. Add the tomatoes with juices, pumpkin puree, and tomato paste/sauce to the slow cooker and cook on low for 6-8 hours, or on high for 4-6 hours. A longer cook time will need additional liquid to prevent burning or drying out, so add liquid as necessary.
  4. Serve with cooked macaroni noodles and cheddar cheese if desired.

Recipe Notes

This is great on it's own, but I do love this chili with some cornbread.