Pumpkin Chili

Servings: 8


  • 2 pounds ground beef (grass fed or organic), or ground chicken
  • 1 large sweet onion, peeled and chopped
  • 10 cups of chopped vegetables (carrots, celery, rutabaga, brussels sprouts, green beans, leeks, cauliflower, purple cabbage, yellow corn)
  • 3 garlic cloves, minced
  • 29 ounces 100% pure pumpkin puree (1 can)
  • 2 cans kidney beans, drained (15-ounce cans)
  • 1 cup beef bone broth
  • 1 tablespoon ground cumin
  • 2 teaspoons sea salt
  • 1 teaspoon ground cinnamon
  • 1-2 bay leaves
  • Optional Toppings: raw cream, raw cheese, cilantro


  • Place 1 cup water in pressure cooker. Heat to boil and saute onions, minced garlic, cumin, cinnamon and bay leaves in the water.
  • Add chopped vegetables to the pressure cooker. Pressure cook for 2.5 minutes.
  • Release pressure. Keep heat on.
  • Pour the pumpkin puree and chicken broth into the pot. Stir well and heat to simmer.
  • Add ground beef or chicken into the simmering pot and stir well for 10 seconds. Remove from heat.
  • Serve warm with toppings if desired.
  • This dish can be paired with cauliflower rice or a gluten free tortilla wrap (blue corn preferred).