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5 from 1 vote

Pumpkin Chili

Hearty and delicious, Pumpkin Chili is the ultimate mash up of two of fall's most comforting foods! This chili has a unique, seasonal taste and is the perfect way to warm up on a chilly autumn day.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Dish
Cuisine: American, Beef, Gluten Free, Low Carb
Servings: 8 servings
Calories: 432kcal
Author: Lauren Vavala

Ingredients

Instructions

  • Heat the olive oil over medium high in a Dutch Oven or large soup pot.
  • Add the garlic and shallots and cook 2-3 minutes, or until the shallots are just softened.
  • Add the ground beef to the pot and season with salt and pepper, then sprinkle on the chili powder and cumin.
  • Cook, breaking up, until no longer pink, about 5-7 minutes.
  • Lower the heat to medium and stir in the pumpkin puree, diced tomatoes, black beans (if using), beef stock, and adobo sauce.
  • Cook until heated through, then lower the heat and simmer at least 10 more minutes.

Notes

Tips and Techniques for the Best Pumpkin Chili

  • You can lower the total carb count by eliminating or reducing the amount of black beans.
  • To make this chili spicy, add 1 or more chopped chipotles, depending on just how spicy you prefer your chili to be.
  • Store leftover chili in an air-tight container in the refrigerator. Use within 3-4 days.
** Nutritional information is an estimate and may vary.
Omit the black beans = 14g carbs, 5g fiber, 9 net carbs.

Nutrition

Serving: 1g | Calories: 432kcal | Carbohydrates: 23g | Protein: 26g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 1350mg | Potassium: 781mg | Fiber: 8g | Sugar: 5g | Vitamin A: 17660IU | Vitamin C: 8mg | Calcium: 108mg | Iron: 6mg