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Pumpkin Chili (AIP)

Today the fam and I did a quick run to the grocery store, as my husband pushed my son around in the blue race car looking grocery cart, Jack would point to one item after another “What’s that Dada?” As we stopped in the canned food isle to pick up low sodium green beans for our Schnauzer, Jack points to a can of chili… and my husband with longing eyes replies “We’ll have some chili one day Jack, just you and me, Mama can’t eat that.” My internal conversation then went something like “I wouldn’t eat that crap even if I could. I can make them homemade chili. I can make them homemade chili that I can eat too! Hmph!”

Hot damn, I had a pound of grass fed beef thawing in the fridge. It. Was. On.

I went totally fall with the spices & I just loved the turn out. It is reminiscent of a marinara, it has the tang, but with an aromatic, sweetness to it that just screams fall. The sauce is great out of the blender and makes enough for 3 pots of chili, but it really shined after being cooked down with the meat!

Serve hot!

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I had mine with kale & avocado salad, garnished with green onion. My husband enjoyed his with white rice and salad. It was so good, hearty and perfect meal for fall. Not that we have too any seasons here in Hawaii, but today was rainy, and this hot bowl of goodness hit the spot. I think next time I’ll have mine with yuca flat bread or cauliflower rice. I don’t usually jump on the pumpkin craze, but I’m glad I did today. It’s hard to fulfill cravings sometimes when you have so many food restrictions. The autoimmune protocol can be a lonely place, but dishes like these, that I can enjoy with my whole family & still feel great and continue my healing process make it all worth while!


Yields 3 bowls

Pumpkin Chili (AIP)

25 minPrep Time

40 minCook Time

1 hr, 5 Total Time

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Recipe Image


    You'll need:
  • large sauce or soup pot
  • high powered blender
  • slotted spoon
  • cutting board
  • spatula
  • Ingredients:
  • 2 cups diced, peeled pumpkin (I like Rogue Vif, but you can also use Butternut Squash)
  • 1 cup diced, peeped sweet potato
  • 1 small onion, diced
  • 1/4 cup dried cranberries (or raisins)
  • 1 fennel stalk (whole, for soaking)
  • 2 bay leaves
  • 2 garlic cloves
  • 1 piece of lemon rind
  • 3 cups filtered water
  • 2 lemons, juiced (just under 1/4 cup)
  • 1/2 cup raspberries
  • 1 tsp turmeric
  • 1 tsp salt (more to taste)
  • 1 tsp oregano powder
  • 1/4 tsp cinnamon
  • pinch clove
  • 1 tsp maple syrup (optional)
  • 1.5 pound grass fed ground beef
  • 2 stalks celery (fine dice)
  • 1 small onion (fine dice)
  • 1 tbsp olive oil


  • First thing, clean, peel, dice and measure out all the vegetables, spices etc.
  • Pour 3 cups water in to sauce pot and add sweet potato, pumpkin, onion, cranberries, fennel stalk, bay leaves, garlic cloves, lemon rind.
  • Bring to a rapid boil and cook until the pumpkin & sweet potato are fork tender.
  • Remove from heat.
  • Use slotted spoon to scoop everything out and in to the blender.
  • Carefully (will be HOT) remove bay leaves, fennel stalk and lemon rind.
  • Add in 1 cup of the water (from where everything cooked) in to blender, puree (USE LID & CAP, WILL BE HOT).
  • If it's too thick, add a little more of the hot water, then dump the rest or save it to cook with later.
  • When smooth, lower speed, add lemon juice & spice blend. Blend until smooth.
  • In the same pot where everything cooked, heat olive oil.
  • Add in celery & onion, cook on medium until tender.
  • Add in meat, and break up and stir.
  • Bring heat back up to high and keep it moving until meat is browned and crumbled.
  • Add in 1.5-2 cups pumpkin sauce, add in maple syrup.
  • Stir well, and bring to a boil.
  • Lower heat and simmer, stirring occasionally for 30-45 minutes.

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