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Crockpot Paleo Pork and Pumpkin Chili (our all time favorite chili!)

 

I hate to admit it, but Zach and I are huge chili snobs. We’ve experimented with hundreds – I’m not exaggerating – different chili recipes over the years that we’ve been together. While some were better than others, we’ve never come up with the perfect chili until our taste buds tasted this. Our quest for the perfect chili is officially over. We’ve discovered it and we’re sharing our masterpiece with you! I can’t take all the credit for this one – Zach is the man when it comes to putting spices together and this is his special spice blend. It’s amazing, if I don’t say so myself! This recipe is probably one of the easiest chili recipes we’ve ever made, which makes it that much more awesome. The aroma that will fill your house while this chili is cooking is incredible.

 Now that Halloween is over, I found all these little pumpkins and squash so inexpensively at my organic produce stand. I thought they were darling and knew they would make such a fun bowl for our chili. Plus when you make these roasted pumpkin/squash bowls, you get the extra deliciousness of the roasted pumpkin and squash in every bite of the chili. And don’t forget to save those seeds for my roasted pumpkin seed recipe!

 

Impress your guests with these festive pumpkin and squash chili bowls!

 

 

 

Our quest for the perfect chili is officially over!

 

Crockpot Paleo Pork and Pumpkin Chili

 10-12 or more servings

Ingredients:

3 lbs pork roast

2 onions, diced

2 14.5 oz cans fire roasted diced tomatoes (I use THESE)

7 oz can diced green chilies 

2 chipotle peppers in adobo sauce, chopped (you can find these in the International aisle of your supermarket, usually next to the cans of diced green chilies)

1 heaping tablespoon adobo sauce

4 cloves garlic, minced

¼ cup cilantro

2 cups chicken stock or bone broth

salt and pepper

¼ cup chili powder

2 tablespoons cumin

1 tablespoon smoked paprika

2 teaspoons cinnamon

2 teaspoons cocoa powder

2 cups roasted pumpkin or squash or you can use 1 can of pumpkin

1 bunch kale or mustard greens, roughly chopped

Optional Toppings: avocado, additional cilantro, a sprinkling of chipotle chili powder, sour cream and cheese, if you eat dairy

 DIRECTIONS:

 Place your pork in the crockpot and season with salt and pepper. Add the onions, fire roasted tomatoes, chipotle peppers, adobo sauce, green chilies, garlic and spices. Add your chicken stock and then toss in your cilantro. Cover and cook on low for 8-10 hours or high for 4-5 hours. An hour before it’s done, take out the pork and shred it with 2 forks. Put the pork back into the crockpot. Now pour your roasted pumpkin/squash in the crockpot and give it a good stir. Add the kale or mustard greens and give it a final stir. Cook for an hour.

Serve with avocado, extra cilantro, a sprinkle of chipotle chili powder and sour cream and cheese, if you wish. Enjoy!

 *The spiciness of this recipe is perfect to me – it’s not too spicy, but it does give a smoky and slightly spicy heat. If you like a spicier chili, add in another chipotle pepper or add in some additional chipotle chili powder.

 

HOW TO MAKE PUMPKIN/SQUASH BOWLS: Place your pumpkins and/or squash in a baking pan with a raised edge. Fill the pan with about a ½ inch of water. Bake in a 375 degree oven for about 30 minutes or until done. Let cool. Cut tops off of pumpkin/squash and remove seeds and stringy flesh. Use as a bowl.

 

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58 comments

  1. Yummmmm I am so making this for this weekend. I’m feeding a crowd so this will be perfect!

  2. This looks so good! I’m going to make it this weekend! I love those pumpkin bowls!

  3. I’m always looking for new crockpot recipes and this looks like a winner. I love that you included cinnamon and cocoa powder in the spice combination!

  4. I put all this together this morning and can’t wait for it to be ready. The smells coming out of my crockpot are amazing already! :)

  5. I agree, this was the best chili I have ever eaten. Perfect spice blend. I may make it again for the weekend.

  6. This was so good! I made it for my family last weekend and we loved it. The spiciness was perfect for us, too.

  7. This was one of the best things I’ve ever made in my life! And it was soooooo easy!!!! Thank you for making me best girlfriend of the year according to my boyfriend after he ate it. He said it was the best chili he’s ever had!!!

  8. This was so good!!!!!!! I’m making it again this weekend!

  9. I made this today and it’s amazing! Thank you for the great and so easy recipe!

  10. This was so yummy and easy! Love it!

  11. Thanks like your Crockpot Paleo Pork and Pumpkin Chili (our all time favorite chili!) | Primally Inspired

  12. I just wanted to share a ltilte tip since you have green peppers and jalapeno peppers in your recipe. Both ingredients tend to be expensive at the grocery store. I planted a ton in my garden last year to bottle salsa. Of course I had left overs, some I gave away but the rest I froze. I just chopped them in my food processor, drained, bagged, and labeled them. If you flatten the bags they stack neatly in the freezer. When I need a portion I just pop the bag in the microwave on defrost for one minute. It thaws enough to break off a chunk I need and then I throw it in the pot. It tastes and looks just like the fresh product and didn’t cost me a dime since I grew them myself.

  13. Primally Inspired

    Thanks for the great compliments! I’m glad you all are liking it!

  14. Would it be ok if I link to this post in a guest post I am writing for Vanessa Romero at “Healthy Living How To”?

    Thanks,
    Linda Spiker
    The Organic Kitchen

  15. is there a reason for adding the pumpkin in the last hour? I was in a hurry, doing something else the same time, lol. I dumped in the pumpkin stirred up everything and then realized its not supposed to go in till later.

  16. This is a fantastic, original chili recipe and I’m on deck to make it for the second time this afternoon. I followed the recipe closely…but both times ended up using boneless loin chops instead of the roast, simply because that’s all I could find at the local health food store (more effort required to shred loin chops, but it is possible). And, I tend to dump the entire can of adobo sauce/chipotle peppers in the food processor and blend away – scooping out what I want into the recipe…that way, it’s easy to freeze the remaining sauce and use in the future as needed. The chopped avocado/cilantro topping was new to me, and I found I didn’t miss my usual sour cream and cheese at all. Good stuff, Maynard!

  17. Careful with the adobo chipotles. Typically contain wheat in the sauce

  18. I just stumbled across this and want to make it like…yesterday! Quick question – can I used cubed pumpkin? Or does it work best in a pureed form?

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