Pumpkin Chicken Chili

Pumpkin is a great way to bring harvest flavors to a classic chili dish. We used a whole pasture-raised chicken for this recipe, but you could also use beef or pork too. This recipe is from our second cookbook, Gather - The Art of Paleo Entertaining (available on Amazon).
30 minutes
4 hours
Show nutritional information
This is our estimate based on online research.
Fat:29 g
Carbohydrates:9 g
Protein:34 g
Calculated per serving.

Serves: 12

Serves: 12decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. In a small bowl, combine the onion powder, garlic powder, chipotle powder, cinnamon, smoked paprika, nutmeg, and ginger to make the Pumpkin Chili Spice. Set Aside. To streamline this step, combine 1 Tbsp of Pumpkin Pie Spice with 1 tsp each of Garlic, Onion, and Chipotle powder.
  2. Heat a large skillet over medium-high heat. Add 1 Tbsp of the fat to the skillet, and add half of the chicken to the skillet, along with half of the onion. Season with 1/2 tablespoon the Pumpkin Chili Spice, and sear the chicken on all sides. Transfer the chicken and onions to a large dutch oven, and repeat the process with the remaining chicken, onion, and spices. If your Dutch Oven is large enough, you can do everything at once.
  3. Heat the Dutch oven over medium heat and add the green bell peppers, chicken stock, fire-roasted tomatoes, tomato paste, and pureed pumpkin. Stir until all ingredients are combined. Season with the remaining Pumpkin Chili Spice, along with a pinch of salt and pepper.
  4. Bring the chili to a boil, then reduce heat to low, and cook for 4 hours. The chili can simmer on the stove until serving.

Add a Note

My Notes:

Add a Note

Never Miss a Bite

Get recipes delivered to your inbox every week

shop Primal Palate spices

There are no reviews yet.

Write a Review

You need to be registered and logged in to post a review.