Chipotle Pumpkin & Pork Chili

Chipotle Pumpkin & Pork Chili

Easy

Difficulty

8h 0m

Total Time

18

Ingredients

9

Steps

Calories

435

Fat

11g

Carbs

35g

Protein

49g

Fiber

7g

Serves

6

Serving Size

518g

Ingredients

  • 2.5 pounds of boneless pork loin, fat removed (can sub pork shoulder, pork butt, brisket or chicken - macros will change)
  • 56g honey
  • 4 TBS chili powder
  • 2 TBS smoked paprika
  • 1 chipotle in adobo sauce, diced (about 18g)
  • 1 tsp cinnamon
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne pepper
  • ½ tsp sea salt
  • 2 bay leaves
  • 12oz chicken stock or broth
  • 2 tsp apple cider vinegar
  • 2 tsp coconut aminos (can sub worchestershire if not gluten free)
  • 28oz can fire roasted crushed tomatoes
  • 6oz can tomato paste
  • 14oz can pumpkin puree (or 400g diced fresh sugar pumpkin)
  • 14oz can black beans, drained

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Chipotle Pumpkin & Pork Chili

It’s football season AND it is pumpkin season! I took the best things about the beginning of Fall and created a simple game day chili fusing lean protein, smoky chipotle and sweet pumpkin.

It’s a comfort food trifecta!

I went with pork loin because it was a leaner option that was still shredable. You can swap for pork shoulder, pork butt, chicken breasts or even beef brisket. This is basically a “dump” recipe which means less time prepping and cooking and more time living your life (or watching Sunday football).

This recipe makes 6 very generous servings with 49g of protein each! If you aren’t sharing, go ahead and freeze some leftover servings for your meal prep.

Instructions

  1. 1

    Add your meat to the bottom of the crockpot.

  2. 2

    Drizzle honey on top, followed by all the spices up through the bay leaves.

  3. 3

    Add the chicken stock, apple cider vinegar, coconut aminos, tomatoes, tomato paste, pumpkin and black beans and stir to mix.

  4. 4

    Cook on low for 8-9 hours.

  5. 5

    Remove the bay leaves if you can find them!

  6. 6

    Remove the meat and shred with a fork.

  7. 7

    Return to the crockpot and stir into the mix to combine.

  8. 8

    If for some reason your chili seems to thick you can add more chicken stock at this time.

  9. 9

    Serve with cheese, sour cream or greek yogurt, cilantro and pepitas for a little crunch.

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