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Pumpkin Chili

5.0 from 1 reviews
Pumpkin Chili
With Fall starting to settle in...what is better than a little bit of chili & a little bit of pumpkin?! Marry the two & you have a stellar combination! Great for your next Football game, family dinner, or potluck! Sure to be a hit!
Recipe type: Soup
Serves: 4
  • 1 lb of ground beef (or mix it up with bison, venison, etc.)
  • 2 onions
  • 1 (16 oz) can of BPA free diced tomatoes (drained)
  • 1 (16 oz) jar of tomato sauce
  • 1 (16 oz) can of pureed pumpkin
  • 1 cup homemade beef broth or stock
  • 1 tablespoon chili powder
  • 2 teaspoons of garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon of cinnamon powder
  • 1 avocado
  • Top with cheese & sour cream
  • Garnish with sliced green onions
  1. Brown beef in Large stock pot
  2. When beef is almost completely cooked, add the onions & cook until soft
  3. Add pureed pumpkin, diced tomatoes, tomato sauce, stock & spices
  4. Simmer for 10-15 minutes (or until heated through & flavors are incorporated)
  5. Top with sour cream, cheese, avocado slices
  6. ENJOY

This recipe is GREAT! And it is easy & very seasonal. Compared to a typical chili which can be loaded with beans (which are higher in carbs) this is a much lower carb option that can also add a little variety to you typical chili palate!

For a time saver- put all igredients into a crock pot before you leave for work & come home to a delicious, healthy, low carb meal!

Comments (2)

  1. Steph–This recipe looks wonderful! It would go great with a few chips made with a low carb wrap. I look forward to trying this out.

  2. This is probably the best chili we’ve ever had. It’s absolutely delicious and has become a family favorite…especially good for cold winter days. We just top it with some cheese & sour cream for a low carb, filling meal. Love it! Great job Stephanie!

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