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Pork and Pumpkin Chili


It’s that time of year. The weather is getting colder. You’re chilled to the bone and you need something warm to fill your tummy AND comfort your body. I have JUST the recipe for you! It’s SUPER tasty, full of yummy nutritious ingredients and the whole family is in love with this one! You can make this one on a stove, but my favorite way is in the Instant Pot because aint no one got time for that business!

Whip a batch of this up. Warm up, fill your bellies and eat high on the hog, literally, for daaayyyyyysss!

Pork and Pumpkin Chili

Ingredients

  • 3 lbs. cubed pork shoulder roast

  • 3 c homemade chicken broth

  • 6 oz. gluten free beer

  • ¾ c apple cider (honey crisp apple cider works well)

  • 2+2 tsp salt

  • ¼ c avocado oil

  • 2 4 oz. cans fire roasted green chiles with juice

  • 3 tsp oregano

  • 15 oz. pumpkin puree (not pie filling), reserve 3 tbsp. for topping

  • ½ c sour cream (optional)

  • 2 tomatoes, chopped

  • 2 onions, diced

  • ½ c chili powder

  • 4 garlic cloves, minced

  • 1 ½ bags of baby kale

  • Roasted peppitas (optional)

Instructions

Instant Pot Instructions

  1. Put broth, beer, cider, pork, chiles, 1.5 tsp oregano and 2 tsp. salt in pot and simmer for 30 minutes.

  2. Once meat is done simmering, add all remaining ingredients to the pot with the meat, except the sour cream, 3 tbsp. of reserved pumpkin and kale.

  3. Mix sour cream with reserved pumpkin, refrigerate.

  4. Slow cook 6-8 hours on low. Add and stir in kale. Cook another 10 minutes.

  5. Season chili with more salt if desired. Top with pumpkin sour cream and roasted peppitas if desired.

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Stove Top Instructions

  1. Put broth, beer, cider, pork, chiles, 1.5 tsp oregano and 2 tsp. salt in a pot with a lid and simmer for 30 minutes.

  2. Meanwhile, heat oil in a sauté pan and add onion, tomatoes, garlic and chiles and sauté until onions are soft. Add remaining seasonings and all but 3 tbsp. of pumpkin. Simmer for another 10 minutes.

  3. Once meat is done simmering, add all remaining ingredients (including sautéed vegetables) to the pot with the meat, except the sour cream, 3 tblsp. reserved pumpkin and the kale.

  4. Mix sour cream with reserved pumpkin and refrigerate.

  5. Simmer another 30 minutes. Add kale and simmer and additional 10 minutes.

  6. Season chili with more salt if desired. Top with pumpkin sour cream and roasted peppitas if desired.

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