I know it's not Fall anymore, but I had some extra cans of pumpkin that I wanted to put to use. Also, I love chili recipes, especially this pumpkin one, because they are packed with TONS of different nutrients and ingredients. I used a red, yellow, and orange bell pepper, a bag of already shredded carrots, diced tomatoes, pumpkin, and threw everything over top of cauliflower rice. Talk about getting those micro-nutrients in your life! Anyways, this chili did not have any overwhelming taste of pumpkin, and I feel like they never do unless you add more pumpkin spice to the mix. It did however still have a nice hint of pumpkin and I absolutely loved every bite of this meal. I personally don't like tomato based anything and this one did not have an overpowering tomato taste whatsoever. You can easily throw this chili over some plain cauliflower rice, regular rice, or mix the two together. Top with avocado and boom, you have a nice comforting, nutritious, and delicious pumpkin chili all week long!
Instant Pot Paleo Pumpkin Chili
Original recipe found here
Sharing the recipes I prepare to help others eat more real food and begin their journey to a healthier life.