Creamy Pumpkin Chili (Keto, Paleo, Nightshade Free)

Although the weather isn’t cooling off around here, I have still been really into soup lately. This keto pumpkin chili really hit the spot. I think it’s the bone broth and the warm spiced. They make my me feel nourished and whole.

Other Reasons For Soup

In Chinese medicine my autoimmune issues are often refered to as dampness. Which is realted to cold things. I’ve been told by my accupunturist to never eat cold food. In all honesty, I don’t follow that rule, I love salads and smoothies… however, during my period each month, I really CRAVE hot soup… despite the 87F blazing outside (thank goodness for AC).

The Good Stuff

Soups by nature have healing properties, this of course comes from the bone broth, the simmering of ingredients, the love and care put into it. Hydrating and nourishing, and let’s not forget the comforting factor. Placebo effect or not, a hot bowl of goodness is calling me name! This nightshade free, keto chili uses bone broth as the base, organic pumpkin to thicken and avocado oil mayo for creaminess. So much goodness!

This Chili

Comes together really quickly! Lot’s of sauteing on the front end, not too much liquid and 15 minutes of simmering is all this bad boy needs. You can always make it in your Instant Pot too!

The Ingredients

For the beef I used Five Mary’s Farm Grass Fed Ground Beef. They sent me a box last week, and it’s official, I need to be adopted by this awesome farming family!

I like this organic pumpkin, it comes in a box which is cool!

If I’m not using homemade bone broth, I’m using Bonafide Provisions. I love their beef broth and always find it in the freezer section of my Whole Foods.

Same with the homemade mayo…I often keep this recipe is stock, but if I’m out, I’m using Primal Kitchen Mayo!

Print

Creamy Pumpkin Chili

  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40

Ingredients

  • 1 tablespoon grass fed butter or ghee
  • 1 medium onion, diced
  • 3 radishes, diced
  • 2 garlic cloves, minced
  • 4 celery leaf stalk, diced
  • 1 teaspoon pink Himalayan salt
  • 1 teaspoon garam masala
  • 1 teaspoon black pepper
  • 1 teaspoon mustard powder
  • 1 pound ground beef
  • ½ cup pumpkin puree
  • 1-2 cup bone broth
  • ¼ cup mayo
  • 2 tablespoons coconut cream
  • ¼ cup minced cilantro

Instructions

  1. Heat a large pot over medium high heat.
  2. Melt the butter then add in the onion, radishes, garlic and celery. Sauté, stirring often until the onion is translucent and aromatic, about 8 minutes.
  3. Add in the seasonings and mix well until they too become fragrant. Add in the ground beef, crumbling it up as you go. Use a whisk to make sure it breaks apart well. Stir often until all of the ground beef is browned and crumbly.
  4. Add in the pumpkin puree and the broth and bring to a simmer. Lower the heat and simmer for 10 to 15 minutes.
  5. Stir in the mayonnaise until well dissolved.
  6. Serve the soup and swirl in the coconut cream, garnish with cilantro. Enjoy!

Notes

  • Per serving 359 cal, Fat 24.2g, Carbs 5.8g (4.4 net), Protein 29g

Nutrition

  • Serving Size: 4

 

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44 Replies to “Creamy Pumpkin Chili (Keto, Paleo, Nightshade Free)”

  1. Hey there! First time making one of your dishes. I have to say – my finished product looked nothing like yours’ and I’m wondering what we did different. My dish looked like brown meat casserole, tasted really too much like mayo and Garam masala, and wasn’t seasoned enough. I used all of the primal kitchen condiments, grass fed gee, grass fed meat, grass fed bone broth. Is there any help you can provide? I even added more pumpkin and broth at the end but it still looked like brown beef.

    1. I’m sorry I didn’t turn out how you expeceted, I’m not sure where you went wrong. This recipe has been well recived and executed, someone even took it to a chili cook off over the weekend!

      Sounds like you may have over cooked it. If it simmerered to high (like a boil) or for too long then that would reduce all the liquid.
      As for the color…the dish is brownish orange… it is meat.. with 1/2 cup pumpkin to thicken… most chili is rather brown.

      Did you use fine salt? Using coarse salt will measure differently and would not be enough for this recipe.

      The mayo should be totally mixed in which lightens the soup from dark to ligher and makes the orange more pronounced. The swirl on the top is the coconut cream.

      I don’t understand it tasting too much like mayo and garam masala… but being underseasoned? That could just be a matter of taste…
      It is beef… but maybe you need more diced veggies in it. Did you brown the beef long enough before adding in the liquid?

  2. Made this last night for the family and it was such a huge hit that they all requested it again next week! Realized after eating it thati forgot the mayo and coconut cream (oops) And it was still incredible. thanks for The best nightshade free chili recipie i’ve ever had!!

  3. DOubled the recipe to put some in pint jars for my lunches next wEek and its perfEct! Made with pAleo drop biscuits and the whole family loved it. Wholesome and delIcious!

  4. I made this over the weekend, with some very slight modifications (Vindaloo seasoning instead of garam masala, since that’s what I had) and it was amazing. Even better was I gave some to a co-worker today at lunch, and he loved it so much he asked for the recipe.

    1. All the browning done on saute mode. Instead of simmering for 20 min you can pressure cook on high for 10 minutes. Then finish on saute mode again.

  5. Just whipped this up last night- so easy and so good! I didn’t use onion because I don’t like it and swapped turkey for beef. Still so good. This is the first time I’ve used garam masala, but now I want to put it in everything. I love how versatile this recipe could be. I might try adding some sweet potato when I’m feeling carb-y, and I think black beans might be a good addition for my boyfriend/ family members who can eat legumes. Thanks Cristina!

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