Fall is almost synonymous with chili. A warm bowl of chili is the perfect meal to curl up inside and enjoy on a cold day. Using a crockpot makes this chili super easy. The smokey poblano pepper gives the chili a kick and balances the sweet pumpkin. This poblano pumpkin chili is the perfect mix of spicy and just a little sweet with fall flavors of nutmeg and cinnamon.
My ebook, Paleo for One, is now available! You can check out the full Table of Contents here. If you have been struggling with leftover exhaustion, then Paleo for One is for you. In the book, I show you how to remix a large portion of meat into 4 new recipes to eat throughout the week. The book is packed with 45 brand new recipes including small portions, sides, condiments and treats. Thank you everyone who already bought a copy! I am so proud of this book. It is the culmination of why I started Plaid and Paleo. I wanted to show people that eating paleo can be easy and delicious!
- 1 poblano pepper
- 1 1/2 lb grassfed ground beef
- 1 cup sweet onion, diced
- 15 oz canned pumpkin
- 15 oz diced tomatoes
- 2 tbls chili powder
- 2 tbls cumin
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 cup chicken stock
- 1 tsp sea salt
- 1 tsp black pepper
- Turn broiler to high. Place poblano pepper on oven rack and cook for 5 minutes, flip and cook for another 5 minutes.
- Place pepper into a paper bag and seal. Once the pepper has steamed, remove skin and chop.
- In a large skillet, break apart and brown ground beef.
- Drain fat from skillet and transfer ground beef to crockpot.
- Add in all remaining ingredients including the chopped roasted pepper.
- Stir and cook for 6 hours on low.