Pumpkin Beef Chili with Cacao

If you’re a fan of chili and looking for a new recipe to test out on a cold Fall or Winter day, I highly recommend giving this non-traditional chili a try.

It’s a hearty Paleo friendly and low-carb chili with a unique combination of pumpkin, zucchini, warming spices and cacao.

Your palate will be pleasantly surprised at how well these flavours and textures come together.

Pumpkin Beef Chili with Cacao

INGREDIENTS: (serves 2-3)

1 lb ground beef (or turkey)

1 tbsp avocado oil

1 small yellow onion (diced)

4 garlic cloves (minced)

1 large zucchini (diced)

398 ml canned diced tomatoes

1 tbsp chili powder

1 tbsp cacao powder

1/4 tsp nutmeg

1/2 tsp smoked paprika

3/4 tsp cinnamon

3/4 tsp cumin

1 tsp sea salt

1/4 tsp black pepper

12 oz water

398 ml canned pumpkin


1. In a large pot cook ground meat over medium heat. Set aside.

2. Add avocado oil to pot and sauté garlic and onion until fragrant. Add zucchini and cook for 5 minutes.

3. Stir in tomatoes, cacao powder, all spices, salt and pepper. Add water.

4. Add cooked meat back to pot along with pumpkin. Stir ingredients.

5. Bring ingredients to a boil then reduce heat, cover pot and simmer for 1 – 1.5 hours.

Would love to hear your thoughts on this recipe if you test it out. Just leave a comment below 🙂