I love chili.
I LOVE chili.
I LOVE CHILI.
I’m sitting here nomming down a bowl of last night’s pumpkin keto chili for breakfast. Why? Because it’s delicious. Spicy, sweet, and it tastes like October. Also, I have a nasty cold and P was lovely enough to follow the recipe I wrote up for this keto pumpkin chili last week.
Don’t worry, adding pumpkin to your keto chili doesn’t make it sweet, and with the spices I’ve added, it won’t make it taste overwhelmingly pumpkin-y – just enough. It makes it creamy, rich, and thick yet slurpy enough at all the right ratios.
As of right now, this recipe makes approximately 12 very filling servings. Chili always tastes better the next day, which is why I opted for a larger batch.
I have these nutrition facts with my recipes now, but they’re auto-generated, so although I think they’re helpful for you, my recipe had considerably less carbohydrates in it than what’s below. It all depends on your ingredients!
- 2 lbs ground beef
- 1 yellow onion
- 1 red bell pepper
- 32oz of 100% tomato juice (add more if you like a thinner chili)
- 28oz can of tomatoes, diced in tomato juice
- 15oz can pure 100% pumpkin
- 1 tbsp pumpkin pie spice
- 1 tbsp chili powder
- 2 tsp cayenne pepper
- 2 tsp cumin
- Brown the meat in a large pot over medium heat. Strain and then put back in the pot.
- Chop the onion and pepper, then add into the pot with the meat, cooking until the onions become translucent (3-5 minutes)
- Add in the rest of the ingredients and let simmer on low for 30 minutes.
- Taste your chili, adjust seasonings as you like and cook for another 30 minutes.
Disclosure: I'm not a nutritionist or a medical professional. The recipes and articles on this blog should not replace the advice of your doctor. Also, I only recommend products that I have used and love, but in these cases I may use Amazon.com affiliate links, which means I get paid a small commission if you buy the product. A girl's gotta pay for all these ingredients you know! :)