All Recipes

Paleo Pumpkin Chili with Beef, Peppers, and Olives

Paleo Pumpkin Chili with Beef, Peppers, and Olives
  • Meal

    Main Dish

  • Cusine


2 lbs. ground beef

4 tsp. olive oil, divided

salt and fresh-ground black pepper to taste

1 medium onion, chopped in half-inch pieces

1 green bell pepper, chopped in half-inch pieces

1 T minced garlic

7 oz. can diced green chiles

1 T all-purpose seasoning blend

1 T ground cumin

1 T chili powder

1 T dried cilantro

1 tsp. dried oregano

2 14 oz. cans beef broth

2 14.5 oz cans petite dice tomatoes

1 15 oz. can pure pumpkin

1 6 oz. can black olives, drained and cut in half lengthwise

1/2 cup finely chopped cilantro, plus more to add at the table

1/2 cup thinly sliced green onion, plus more to add at the table

2 T Green Tabasco Sauce 


Heat 2 tsp. oil in a large non-stick frying pan. (I used my favorite Green Pan (affiliate link) for this.) Add the ground beef and brown well over medium-high heat, stirring often and breaking apart with the turner (or a potato masher) as it cooks. When beef is nicely browned, season it with salt and fresh ground black pepper to taste and add it to a large soup pot that’s big enough to hold all the ingredients. Add the other 2 tsp. olive oil to the frying pan, add the chopped onion and green pepper, and cook over medium heat until the vegetables start to soften, about 3-4 minutes. Then add the minced garlic and diced green chiles (with juice) and cook about 2 minutes more. Add the Spike Seasoning, ground cumin, chili powder, dried cilantro (if using) and dried oregano and cook a minute or two longer. Then add the onion-pepper-spice mixture to the soup pot. Deglaze the frying pan with one can of beef broth and add it the soup pot with the other can beef broth, diced tomatoes plus juice, the pumpkin, and the olive halves. Let the chili simmer over low heat for 45-90 minutes, stirring a few times. (It can cook a bit longer than 90 minutes if needed as long as the heat is low.) About 20 minutes before you want to serve, add the finely chopped cilantro, thinly sliced green onions, and Green Tabasco sauce. Let chili simmer 10 minutes more with those ingredients added. Serve hot, with additional chopped cilantro, sliced green onion, and more Green Tabasco Sauce (affiliate link) to add at the table if desired.