Pumpkin Chili (Low-Carb, Paleo)

Pumpkin Chili (Low-Carb, Paleo)

Pumpkin Chili is a hearty, paleo friendly and low-carb chili with a unique combination of pumpkin, zucchini, warming spices and cocoa. Your palate will be pleasantly surprised at how well these flavours come together.

You have the option of using either beef or turkey in this recipe–both work really well. Also, feel free to swap out canned pumpkin for roasted pumpkin OR if you don’t have any pumpkin on hand, you can use butternut squash, acorn squash or another similar squash.

So, 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!

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

If you’re looking for a more traditional chili recipe, check out my Beef & Black Bean Chili.

What you need for pumpkin chili …

Grass-fed ground beef or pastured turkey
Avocado oil
Yellow onion
Garlic
Zucchini
Canned tomatoes
Chili powder
Cocoa powder
Nutmeg
Smoked paprika
Cinnamon
Cumin
Canned pumpkin

Pumpkin Chili

Want more wholesome pumpkin recipes? You’re going to love these:

Pumpkin Chili

Pumpkin Chili 

Pumpkin Chili is a hearty, paleo friendly and low-carb chili with a unique combination of pumpkin, zucchini, warming spices and cocoa. Your palate will be pleasantly surprised at how well these flavours come together. You have the option of using either beef or turkey in this recipe--both work really well.
Prep Time: 10 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 30 mins
Course: Dinner
Cuisine: Low-Carb, Paleo
Servings: 3

Equipment

  • Large pot

Ingredients
 

  • 1 lb grass-fed ground beef or pastured 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 cocoa 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

Instructions
 

  • In a large pot, cook ground meat over medium heat. Set aside.
  • Add avocado oil to pot and sautĂ© garlic and onion until fragrant. Add zucchini and cook for 5 minutes.
  • Stir in tomatoes, cocoa powder, all spices, salt and pepper. Add water.
  • Add cooked meat back to pot along with pumpkin. Stir ingredients.
  • Bring ingredients to a boil then reduce heat, cover pot and simmer for 1 hour.
Keyword chili, cocoa, dairy free, fall, gluten free, pumpkin, winter
Beef & Black Bean Chili (Paleo, Low-Carb)

Beef & Black Bean Chili (Paleo, Low-Carb)

Does the cold weather have you searching for recipes that you and your family can warm up to in the comfort of your home? Search no further than this Beef & Black Bean Chili! It’s easy to make and will leave your home smelling of warming comfort food.

If you’re following a paleo diet, you can modify this recipe by replacing black beans with more beef (see my suggestion in the recipe below).

Serve this dish on its own or on top of cauliflower “rice” for a low-carb, grain-free meal.

Looking for more chili recipes? Try my Pumpkin Chili! It’s a hearty paleo friendly and low-carb chili with a unique combination of pumpkin, zucchini, warming spices and cocoa.

Beef & Black Bean Chili

Beef & Black Bean Chili 

INGREDIENTS: (serves 4)
1.5 lbs grass-fed ground beef
400 ml can black beans (drained and rinsed) OR 1/2 lb extra beef (paleo version)
1 large onion (chopped)
1 red peppers (deseeded and chopped)
1 jalapeño pepper (deseeded and chopped)
796 ml can fire roasted tomatoes (diced)
2 garlic cloves (finely chopped)
2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1 tsp sea salt
Fresh ground pepper
2 tbsp ghee or avocado oil
1 cup filtered water

Toppings: (optional)
4 lime wedges
4 tbsp. goat sour cream (or coconut kefir for dairy free version)
1 handful cilantro (finely chopped)

INSTRUCTIONS:

1. Over medium heat, sauté onion and garlic in ghee or avocado oil (2 min).

2. Add red peppers and jalapeño (2 minutes).

3. Add all spices and sauté until aromas begin to surface.

4. Add ground beef and allow meat to brown (2-4 minutes).

5. Add tomatoes, black beans and water then bring to a boil for 5 minutes.

6. Lower heat, cover and let simmer for up to 2 hours OR throw everything into a slow-cooker and set at low for 6-8 hours or set at high for 4 hours.

7. Top each chili plate with a lime wedge, 1 tbsp. sour cream/coconut kefir and a sprinkle of cilantro.