Beanless Pumpkin Keto Chili Recipe

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.

Beanless Pumpkin Keto Chili Recipe

Servings: 12

Prep Time: 15 minutes | Cook Time: 1 hour | Total Time: 1 hour 15 minutes

Nutritional Facts: 6g Net Carbs| 189 Calories | 9g Fat | 9g Carbs | 17g Protein | 3g Fiber

Ingredients:

• 2 lbs grass fed ground beef
• 1 yellow onion
• 1 red bell pepper
• 32oz of 100% tomato juice (Add more if you prefer a thinner chili)
• 1 – 28oz can of diced tomatoes in tomato juice
• 1 – 15oz can 100% pumpkin
• 1 tbsp pumpkin pie spice
• 1 tbsp chili powder
• 2 tsp cayenne pepper
• 2 tsp cumin

Steps:

1. Brown the meat in a large pot over medium heat. Strain and then put back in the pot.
   
2. Chop the onion and pepper, then add into the pot with the meat, cooking until the onions become translucent (3-5 minutes)
   
3. Add in the rest of the ingredients and let simmer on low for 30 minutes.
   
4. Taste your chili, adjust seasonings as you like and cook for another 30 minutes.
   
5. Serve and enjoy!
   

Beanless Pumpkin Keto Chili Recipe

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5 from 2 reviews

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.

• Author: Amanda C. Hughes
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 12 Servings 1x
• Category: Dinner

Ingredients

Scale 1x2x3x

• 2 lbs grass fed ground beef
• 1 yellow onion
• 1 red bell pepper
• 32oz of 100% tomato juice (Add more if you prefer a thinner chili)
• 1 – 28oz can of diced tomatoes in tomato juice
• 1 – 15oz can 100% pumpkin
• 1 tbsp pumpkin pie spice
• 1 tbsp chili powder
• 2 tsp cayenne pepper
• 2 tsp cumin

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Instructions

1. Brown the meat in a large pot over medium heat. Strain and then put back in the pot.
2. Chop the onion and pepper, then add into the pot with the meat, cooking until the onions become translucent (3-5 minutes)
3. Add in the rest of the ingredients and let simmer on low for 30 minutes.
4. Taste your chili, adjust seasonings as you like and cook for another 30 minutes.
5. Serve and enjoy!

Nutrition

• Serving Size: 12
• Calories: 189
• Fat: 9g
• Carbohydrates: 9g
• Fiber: 3g
• Protein: 17g

Not sure what to make for dinner next time? Try my Low Carb Chicken Divan Casserole Recipe next.

This recipe was originally published in October 2013 and has since been updated.