Fall is the time we think of all things pumpkin. This recipe is paleo and whole 30 friendly and is sure to be a healthy, comforting meal for your whole family to enjoy.
 
Ingredients:
1 pound of beef (I use grass fed ground beef)
1 pound ground pork or turkey- if your family likes ground beef more than pork or turkey just double your ground beef to 2 pounds and don’t add the pork or turkey
1/2 Tbsp coconut oil to brown the meat
1 medium onion- I use yellow but you could use white
1 large green pepper, diced
3 cloves garlic, minced
1/2-3/4 tsp sea salt, adjust to taste
1-28 oz can crushed tomatoes
1- 14.5 oz can diced tomatoes, not drained and no salt added
1- 15 oz can pumpkin puree
2 tsp ancho chili powder
3/4 tsp smoked paprika powder (regular paprika will work if you don’t have smoked)
1/4 tsp chipotle chili powder, more if you want a spicier chili
1 tsp cumin
1 1/2 tsp pumpkin pie spice
Chopped cilantro for a garnish
 
Directions
1. Brown the meat in coconut oil over medium high heat. Making sure to brown evenly break up large clumps. Once the meat is 2/3 cooked drain the fat. Leave a little of the fat with the meat and add onions and peppers. Stir and continue to cook for approximately 2 minutes or until all the meat is browned and onions and peppers start to soften. Add the garlic, stir and cook for an additional minute.
2. Transfer the meat mixture to your slow cooker (crockpot) and add all of the remaining ingredients except the cilantro.
3. Cook on low for 4 hours.
4. Serve and enjoy!