Keto Chorizo and Pumpkin Chili

This Keto Chorizo and Pumpkin Chili combines the spicy kick of chorizo with the subtle sweetness of pumpkin, creating a hearty and satisfying dish that's perfect for a cozy night in.

Course Dinner

Cuisine American

Keyword Chorizo Chili, Keto Chili, Keto Dinner, Low Carb Chili, Pumpkin Chili

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 400kcal

Equipment

Large pot
Knife
Cutting board
Measuring cups and spoons
Spoon or spatula for stirring

Ingredients

1 pound ground chorizo sausage
2 cups pumpkin puree
1 large onion, diced about 1 cup
3 cloves garlic, minced
1 red bell pepper, diced red bell pepper about 1 cup
1 can diced tomatoes, drained 14.5 oz
2 cups beef broth
2 tablespoons olive oil
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
½ teaspoon cayenne pepper optional, adjust to taste
Salt and pepper to taste
Fresh cilantro for garnish optional

Instructions

Prep the Vegetables: Begin by dicing the onion and red bell pepper, and mincing the garlic. Set aside.
Brown the Chorizo: Heat a large pot over medium heat. Add the ground chorizo sausage and cook, stirring occasionally, until browned and crumbly, about 5-7 minutes. Once cooked, use a slotted spoon to remove the chorizo, leaving the rendered fat in the pot.
Sauté the Vegetables: In the same pot, add the olive oil, diced onions, and red bell peppers. Sauté until the onions are translucent and the peppers have softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Combine Ingredients: Return the browned chorizo to the pot. Stir in the pumpkin puree, diced tomatoes, beef broth, chili powder, ground cumin, smoked paprika, and cayenne pepper. Season with salt and pepper to taste.
Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 45 minutes to an hour, stirring occasionally. The chili should thicken and the flavors will meld together.
Garnish and Serve: Once the chili is thickened to your liking, remove from heat. Ladle into bowls and garnish with fresh cilantro if desired. Serve hot.

Notes

For a thicker chili, allow it to simmer for an additional 15-20 minutes or until the desired consistency is reached.

If you prefer a less spicy chili, omit the cayenne pepper and choose a mild chorizo sausage.

This chili can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat on the stove or in the microwave before serving.

Nutrition