I slightly modified this meal from this wonderful recipe I got out of one of my favorite Paleo cookbooks- Primal Cravings-Your Favorite Foods Made Paleo. This couple is great, and outside of their awesome cookbook they have a great Blog, full of Paleo recipes.

This Paleo Pumpkin chili is by no means your daddy’s chili. It’s full of crazy flavors that you wouldn’t ever consider throwing into chili, but I promise it’s absolutely delightful; possibly my new fall favorite. So if you’re feeling adventurous let’s do it…

INGREDIENTS FOR CHILI

  • 2 lbs organic ground beef
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 1 ½ cup beef stock
  • 1 4oz can diced green chilies
  • 1 15oz can tomato sauce
  • 1 28oz can crushed tomatoes
  • 2 TBSP tomato paste
  • ¾ cup pumpkin puree
  • 2 TBSP chili powder
  • 1 TBSP cumin
  • ½ TBSP paprika
  • 2 tsp ground coriander
  • 1 ½ tsp cinnamon
  • 1 ½ tsp cocoa powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ¼ tsp cayenne pepper
  • 1 tsp salt

INGRDIENTS FOR GUACAMOLE TOPPING

  • 2 avocados, ripened
  • 1 ½ tsp ground coriander
  • 1 TBSP orange juice
  • 1 TBSP lime juice
  • ½ tsp salt

DIRECTIONS

1.    Brown ground beef, onions, and garlic in a large soup pot or dutch oven until the beef is cooked through.

2.    Add all remaining ingredients to pot and stir well.

3.    Bring chili to a simmer and set the timer for 20 minutes.

4.    While chili is simmering go ahead and smash all of your guacamole topping ingredients together in a small bowl with a fork.

5.    Scoop, Top, Enjoy!

I served mine with a piece of Paleo bread to help get every last spoonful out of the bowl.Pumpkin Paleo Chili