This low carb pumpkin chili is comfort food at its finest. It is sure to be a big hit with your family and friends!
I just made this low carb pumpkin chili for my family and it disappeared quickly! It’s fun to try new ingredient combinations; and there is just something warm and inviting with the combination of chili and pumpkin. The pumpkin enhances the rich flavor of the chili and makes this an extraordinary dish. I hope you and your family enjoy it as much as we do!
This recipe starts with fresh vegetables!
The combination of green and red peppers along with onions, a jalapeno, and garlic give this chili a great burst of flavor. They also give the chili texture and make it pretty.😊You could use all green or all red pepper if you’d like. I used a yellow onion; but you could use a red or white onion as well. This recipe uses one fresh jalapeno because we like a milder chili. If you want more spice, you could add more jalapenos!
Let’s talk about the meat in this low carb pumpkin chili!
Bacon in chili? That would be a resounding yes! I added some bacon to this recipe for both the flavor and texture it gives the dish. And I love the combination of ground beef and ground pork in chili. You can use all ground beef or all ground pork if you’d prefer. Ground turkey would also be an excellent substitution and would taste great with the pumpkin and spices in this chili!
Do you have any tips for making this low carb pumpkin chili?
This is a fun and easy recipe but there are a few things you can do to ensure it comes together perfectly. First, drain all but about 1 tablespoon of the bacon grease. Then when you cook the ground beef and pork, make sure you drain the grease from them as well. Next, stir in your tomato paste well so you don’t end up with clumps of it in your chili. My last suggestion is to let this chili simmer for 30 minutes before serving. This will help the flavors to meld together and will give your chili time to thicken a bit. If you want to, you can let it simmer longer. Just check your chili and stir it occasionally. If it starts to get too thick while simmering, you can add a little water to it.
Here are some of our favorite keto comfort food soups!
Creamy Keto Cauliflower and Smoked Gouda Soup
Low Carb Keto Broccoli Cheese Soup
Low Carb Keto Unstuffed Cabbage Soup
Helpful Hints:
*Drain your meats well after cooking.
*Allowing the chili to simmer for 30 minutes allows the flavors to combine and gives the chili time to thicken a bit.
Main Kitchen Equipment and Utensils:
- Large skillet
- Large stockpot
Splash of Encouragement:
***Sometimes the most important thing you can do for a person is to listen to them***
Low Carb Pumpkin Chili
This low carb pumpkin chili is comfort food at its finest. It is sure to be a big hit with your family and friends!
Ingredients
- 6 ounces bacon
- ½ cup diced green peppers
- ½ cup diced red peppers
- ¼ cup diced onion
- 1 jalapeno, diced
- 4 garlic cloves, minced
- 1 pound ground beef
- 1 pound ground pork
- 1 (15 ounce) can pumpkin
- 1 (14.5 ounce) can petite diced tomatoes
- 2½ cups beef broth
- 3 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons smoked paprika
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Optional toppings: sour cream, shredded cheese
Instructions
1. In a large skillet, over medium high heat, fry bacon. Remove and crumble bacon. Place crumbled bacon in a large stockpot.
2. Drain all but 1 tablespoon of bacon grease from skillet.
3. Add diced peppers, onion, and jalapeno to skillet. Saute in bacon grease for 4-5 minutes, or until vegetables start to soften. Add garlic during last minute. Remove vegetables from skillet and add to bacon in stockpot.
3. In the same large skillet, cook ground beef and ground pork until no longer pink, breaking up into small pieces while cooking. Drain the grease well. Add cooked ground beef and pork to stockpot with bacon and vegetables.
4. Add remaining chili ingredients to stockpot. Stir to combine ingredients. Heat on high until mixture boils. Decrease heat to medium low. Cover and simmer for 30 minutes, stirring occasionally.
5. Top with sour cream and shredded cheese, if desired.
6. Store leftovers in a covered container in the refrigerator.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 481Total Fat: 31gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 129mgSodium: 911mgCarbohydrates: 8gNet Carbohydrates: 6gFiber: 2gSugar: 3gProtein: 40g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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