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
Tags
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
Click a step to mark it complete
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Add your meat to the bottom of the crockpot.
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Drizzle honey on top, followed by all the spices up through the bay leaves.
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Add the chicken stock, apple cider vinegar, coconut aminos, tomatoes, tomato paste, pumpkin and black beans and stir to mix.
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Cook on low for 8-9 hours.
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Remove the bay leaves if you can find them!
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Remove the meat and shred with a fork.
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Return to the crockpot and stir into the mix to combine.
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If for some reason your chili seems to thick you can add more chicken stock at this time.
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Serve with cheese, sour cream or greek yogurt, cilantro and pepitas for a little crunch.
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