Ground beef, soy beans, and real pumpkin – this keto pumpkin chili is the perfect fall soup – nourishing and delicious!
Pumpkin Chili
If sweet flavors are your jam and you enjoy flavoring your chili with cinnamon, then this pumpkin chili is for you! I made some modifications to my first pumpkin chili recipe and I think this one is even better!
This time I used ground beef instead of ground turkey. I also added soy beans and skipped the cinnamon and nutmeg.
But one of the biggest differences between them is that this time I added more veggies! Instead of just tomatoes, onion, and bell peppers, I added chopped zucchini to the chili.
This gives it more fiber and nutrition. It’s good for your gut and even better for your health.
Chili With Soy Beans
Regular beans are really high in carbs, so they aren’t keto friendly in large amounts. In order to add more protein, flavor, and texture, I wanted to add some beans to the chili.
So I chose to use black soybeans. They have a milder and beanier flavor than yellow soybeans.
They are also packed with nutrition. These soy beans are high in potassium, calcium, phosphorus, and iron.
That means they are good for your heart health! If you don’t like the flavor or texture of soy beans, then leave them out. The chili tastes just fine without them.
Keto Ground Beef Chili
Do you prefer to use ground beef or ground turkey in your chili? Either choice works perfectly and you can use them as a 1:1 swap.
Even though it’s higher in saturated fat, I will always prefer ground beef in my chili. I think it has a fuller, more robust flavor than ground turkey or chicken.
To add even more flavor, use a half and half combination of ground beef and Italian sausage. That will add so much more flavor!
What To Eat With Chili
Keto pumpkin chili is a complete meal in one dish, so all you need to add are some keto bread substitutes! To get more veggies, make some Keto Cheesy Cauliflower Breadsticks.
I love how the cheesy breadsticks pair with the chili. You can also go with a classic side dish—easy skillet cornbread.
It’s a keto-friendly recipe that doesn’t use cornmeal. Kids and adults also love to eat keto air fryer fritters and keto scalloped turnips with chili too.
How To Store Chili
Keto pumpkin chili with ground beef is the perfect thing to add to your weekly meal prep. Store it in an airtight container in the refrigerator for up to three days.
You can also freeze it and enjoy it later. It will last about six months in the freezer.
I suggest storing it in a resealable, freezer-safe bag if you’re going to freeze it.
Keto Pumpkin Chili With Ground Beef Recipe
Here is the entire list of ingredients (and step by step pictures) that you’ll need when you make keto pumpkin chili with ground beef. The exact measurements are located below within the printable recipe card.
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Servings: 5
Net Carbs: 6 net carbs per serving
Ingredients
- Ground Beef
- Onion
- Red and Green Bell Peppers
- Garlic
- Tomato Paste
- Chili Powder
- Cumin
- Paprika
- Oregano
- Cayenne Pepper
- Roma Tomatoes
- Zucchini
- Black Soy Beans
- Chicken Broth
- Pumpkin Puree
Directions
Heat the ground beef in a skillet over medium high heat, and saute until completely browned. Drain the excess grease, and lower the temperature to medium.
Stir in the onions and peppers, and saute until they are becoming tender.
Mix in the garlic, tomato paste, chili powder, cumin, paprika, oregano, cayenne pepper and salt and pepper to taste. Saute for 1 minute.
Add in the soybeans, zucchini and roma tomatoes, stir to combine.
Pour in the pumpkin puree and broth. Cover and simmer for 15 minutes before serving.
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Keto Pumpkin Chili With Ground Beef
Ground beef, soy beans, and real pumpkin - this keto pumpkin chili is the perfect fall soup - nourishing and delicious!
Ingredients
- 1 pound Ground Beef
- 1/2 Onion chopped
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 2 tsp Minced Garlic
- 2 tbsp Tomato Paste
- 2 tsp Chili Powder
- 1 tsp Cumin
- 1 tsp Paprika
- 1/2 tsp Oregano
- Cayenne Pepper to taste
- 2 Roma Tomatoes chopped
- 1 medium Zucchini chopped
- 1/2 cup Black Soy Beans rinsed and drained
- 2 cups Chicken Broth
- 1/2 cup Pumpkin Puree
Instructions
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Heat the ground beef in a skillet over medium high heat, and saute until completely browned. Drain the excess grease, and lower the temperature to medium.
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Stir in the onions and peppers, and saute until they are becoming tender.
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Mix in the garlic, tomato paste, chili powder, cumin, paprika, oregano, cayenne pepper and salt and pepper to taste. Saute for 1 minute.
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Add in the soybeans, zucchini and roma tomatoes, stir to combine.
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Pour in the pumpkin puree and broth.
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Cover and simmer for 15 minutes before serving.
Recipe Notes
Keto Pumpkin Recipes
If you enjoyed learning how to make keto pumpkin chili, here are some more tasty keto pumpkin recipes you should make next! There are so many different things you can make with pumpkin puree.
