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Slow Cooker Pumpkin Paleo Chili

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Hearty, warming, and simple to prepare, Slow Cooker Pumpkin Paleo Chili is a new fall classic that you'll want to make all year round!


  • 1 yellow onion finely chopped
  • 1 medium yellow orange or red bell pepper, finely chopped
  • 4 cloves garlic minced or finely grated
  • 2 pounds ground dark meat turkey or lean 5% ground beef, grass-fed if possible
  • 1 6-oz can tomato paste
  • 1 teaspoon cumin
  • 1 teaspoon mild chili powder
  • 1 teaspoon smoked paprika
  • 2 teaspoons kosher salt
  • 3 cups pumpkin puree not pumpkin pie filling
  • 1 tablespoon fresh lime juice
  • Chopped scallion and cilantro for serving optional


  • Add the onion, pepper, garlic, meat, tomato paste, cumin, chili powder, smoked paprika, 1 teaspoon salt, and 2 cups pumpkin puree (from about 1 [15-oz] can) to a 6-quart slow cooker, stirring until well combined.
  • Cover and cook on high for 4-6 hours or low for 6-8, or until the onions are very soft and the meat is cooked through.
  • Uncover, add 1 additional cup pumpkin, 1 teaspoon salt, and lime juice, stirring to combine. Taste and add more salt or lime juice if necessary. Serve with scallion and cilantro if you like.


Top with grated cheese and sour cream if dairy if part of your family's diet.
Encourage each member of your family to customize his or her bowl of chili with whatever toppings he or she prefers.
Ground turkey or ground beef both work in this recipe. If using beef, be sure to look for a lean (5% fat) option to keep the chili from getting greasy.