Fall is, without a doubt, the season where I start to get a little hands-off with my cooking. Sundays are my meal prep days, but football is BACK and I don't miss a game! Sometimes I will put it on in the living room so I can at least peek and see a few plays now and then from the kitchen, but some Sundays relaxing is on the menu so I rely heavily on my trusty slow cooker to get me through the day.
I have a few different versions of low FODMAP chili I've played around with over the years, but this Paleo Friendly Pumpkin Chili is my absolute favorite. It's totally veggie packed, so if meat isn't your thing, you're just trying to eat a bit less or you're just bad at getting in your veggies, you can sub in an extra can of lentils or your favorite vegan meat substitute, like Beyond Beef. That would be just as delicious, though I can't say I know how it will hold up in a slow cooker because I've never tried it. If you're opting to go that route, I would suggest browning it in a pan with spices and then adding it to the chili in the last 20 minutes or so of cooking. If you've made chili with it before and it will last the full four hours in the slow cooker, let me know in the comments!
This recipe makes 8 servings which makes it perfect for meal prepping, but it also is super versatile. By the time Thursday night football rolls around, I'm using this to top off my Siete Foods Grain Free Tortilla Chips and making some game night nachos to enjoy! You can also serve over potatoes instead of adding them into the chili for a fun take on chili fries (doesn't THAT sound good?!) I've also used leftover chili in tacos, because I think tortillas may have been invented as a vessel for housing leftovers. All kidding aside, this chili makes for an EXCELLENT taco!
Did you make this recipe? Don't forget to leave me a review in the comments and let me know how you used your leftovers, too!
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1lb ground beef or turkey
2 tsp paprika
1/4 tsp nutmeg
2 cups zucchini, cubed (2 medium)
1 red pepper, diced
1 tomato, diced
1 medium sweet potato, cubed (can use white potato if in the low FODMAP elimination phase)
1 can black lentils, drained and rinsed (omit if following strict paleo)
1 can pumpkin (NOT pumpkin pie filling!)
1/2 tsp allspice
1/4 tsp white pepper
In a large pan over medium high heat, brown the ground beef/turkey, adding in paprika, nutmeg, and chili powder to season.
While beef is browning, chop veggies and add them to the basin of a slow cooker along with lentils, pumpkin, and spices.
Once beef is browned and there are no longer any red or pink bits, transfer to the slow cooker.
Cook on high for 4 hours, or simmer on low for 8.
Note: Since this recipe calls for zucchini, you do not need to add any additional liquid to it. Water from the zucchini will escape during the cooking process, thinning out the chili a bit. I suggest giving it a stir every hour or two to ensure all ingredients are fully combined. If you're going to omit the zucchini, you can add around 1/2-1 cup of bone broth to thin your chili out a bit instead.