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Ground Beef and Pumpkin Keto Chili

A hearty and warming keto-friendly chili that combines the richness of ground beef with the subtle sweetness of pumpkin, perfect for a low-carb comfort meal.
Course Dinner
Cuisine American
Keyword ground beef pumpkin chili, Keto Chili, Keto Dinner, Low Carb Chili
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 people
Calories 375kcal

Equipment

  • Large pot
  • Spatula
  • Measuring cups and spoons
  • Knife
  • Cutting board

Ingredients

  • 2 pounds ground beef 907g
  • 1 small onion, diced about 100g
  • 3 cloves garlic, minced
  • 1 cup pumpkin puree 240g
  • 1 can diced tomatoes, no added sugar 14.5 oz or 411g
  • 1 cup beef broth 240ml
  • 2 tablespoons chili powder 14g
  • 1 teaspoon cumin 2g
  • 1 teaspoon paprika 2g
  • ½ teaspoon cayenne pepper 1g (optional for extra heat)
  • Salt and pepper to taste
  • ½ cup shredded cheddar cheese 60g for garnish (optional)
  • Fresh cilantro for garnish (optional)

Instructions

  • In a large pot over medium heat, brown the ground beef until no longer pink. Use a spatula to break up the meat as it cooks.
  • Add the diced onion to the pot with the beef. Cook until the onion is translucent and soft, about 5 minutes.
  • Mix in the minced garlic and cook for an additional 1 minute until fragrant.
  • Stir in the pumpkin puree, diced tomatoes, and beef broth. Make sure to mix well so that the pumpkin is evenly distributed.
  • Season the mixture with chili powder, cumin, paprika, cayenne pepper (if using), salt, and pepper. Bring the chili to a simmer.
  • Once simmering, reduce the heat to low and cover the pot. Let it cook for 45 minutes to an hour, stirring occasionally, to allow the flavors to meld together.
  • Taste and adjust seasoning if necessary. If the chili is too thick, add more beef broth to reach your desired consistency.
  • Serve hot, garnished with shredded cheddar cheese and fresh cilantro if desired.

Notes

For a thicker chili, allow it to simmer uncovered for the last 15 minutes.
If you prefer a milder chili, reduce the amount of cayenne pepper or omit it entirely.
The chili can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Ensure the canned tomatoes and pumpkin puree are sugar-free to keep it keto-friendly.

Nutrition

Calories: 375kcal | Carbohydrates: 8g | Protein: 34g | Fat: 22g | Fiber: 3g | Net Carbs: 5g