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This recipe is 30 mins start to finish and loaded with vegetables! 


  • 1 Tbsp avocado oil
  • 2 cups onion diced
  • 6 garlic gloves, minced
  • Grass-fed beef from Butcher Box 
  • 1-14 oz can organic pumpkin
  • 1-14 oz can black beans (omit for Paleo/Whole30
  • 1-28 oz can diced tomatoes
  • 1-6 oz can tomato paste
  • Frozen cauliflower rice or other veggies such as zucchini or bell peppers
  • 1.5 cups chicken broth (added extra for insta pot, could use 3/4 cup for stovetop or crockpot
  • 2 ½ tsp. dried oregano
  • 2 Tbsp. chili powder (plus more to taste)
  • ¾ tsp. ground cinnamon
  • 2 tsp. ground cumin
  • 1 tsp. sea salt
  • ½ tsp black pepper


  1. Either in a large pan over medium heat or using the ‘saute’ function on the Instant Pot. Add the oil and saute the onions and garlic, stirring occasionally, for about 7 minutes or until onions start to soften.
  2. Add the ground beef and break it up as it browns so that it cooks evenly. Cook until meat is nearly cooked through (~8-10 minutes).
  3. Add remaining ingredients (pumpkin, diced tomatoes, black beans if using, other vegetables and spices, etc.) and stir.
  4. Using the Instant Pot, close lid and set vent valve to ‘sealing’ position and cook on ‘High Pressure’ setting for 12 minutes. Slow release when finished cooking. If using a slow cooker, cook on high for 3-4 hours or low for 6-8 hours. 
  5. Taste and season with salt and pepper, to taste.
  6. Serve with additional toppings, as desired such as avocado, onions, cheese (omit for paleo/Whole 30), tortilla chips, crackers, etc. 
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