This Pumpkin Chili comes together really quickly! Lots of sauteing on the front end, not too much liquid, and 15 minutes of simmering is all these bad boy needs. You can always make it in your Instant Pot too! Although the weather isn’t cooling off around here, I have still been really into soup lately. This keto chili made with pumpkin really hit the spot. I think it’s the bone broth and the warm spiced. They make me feel nourished and whole. More and more I’ve become a fan of soups, but only if it’s super hearty and I can chew the ingredients. Ha! A good compromise and this chili are perfect!
Table of Contents
Why You Need This Chili
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 my 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!
In Chinese medicine, my autoimmune issues are often referred to as dampness. Which is related to cold things. I’ve been told by my acupuncturist 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 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 in stock, but if I’m out, I’m using Primal Kitchen Mayo!
This Pumpkin Chili Comes Together Quickly
- Dice your vegetables while youHeat a large pot over medium high heat.
- 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.
- 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.
- Add in the pumpkin puree and the broth and bring to a simmer. Lower the heat and simmer for 10 to 15 minutes.
- Stir in the mayonnaise until well dissolved.
- Serve the soup and swirl in the coconut cream, garnish with cilantro. Enjoy!
More Healthy Soups
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Creamy Pumpkin Chili
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 4 1x
- Category: Soup
- Method: Stove Top
- Cuisine: Winter
- Diet: Gluten Free
Description
A creamy and delicious pumpkin chili!
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
- Heat a large pot over medium high heat.
- 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.
- 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.
- Add in the pumpkin puree and the broth and bring to a simmer. Lower the heat and simmer for 10 to 15 minutes.
- Stir in the mayonnaise until well dissolved.
- Serve the soup and swirl in the coconut cream, garnish with cilantro. Enjoy!
Nutrition
- Serving Size: 1
- Calories: 359
- Fat: 24g
- Carbohydrates: 5.8g
- Fiber: 1.4g
- Protein: 29g
Keywords: pumpkin chili
Jessica says
This was delicious! I’m already looking forward to making this a second time and adding a few extras.
Cristina says
Whoot Whoot!!
Samantha says
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!!
Cristina says
Whoot Whoot!!
Katja says
THis is absolutely gorgeous and looks so good!
Kelly @ A Girl Worth Saving says
Dang this looks amazing, like i would eat two servings amazing!
Cristina says
thanks mama… I usually do!
STACEY CRAWFORD says
What a fantastic chili recipe and I’m excited that it is keto too!
Cristina says
Yes! I’ve been keto for 9 mos now… LOVE IT!
Donna says
This is the ultimate comfort dish! What a heavenly Sunday night one dish supper! Thank you for sharing xxD
Emily @ Recipes to Nourish says
This is so beautiful!!! I can’t wait to try this, I can’t do nightshades either, so this is perfect.
Cristina says
No way Emily! When did you find that out? Nightshades are my biggest trigger 🙁
ChihYu says
THis is totally delicious and gorgeous looking !
Kari - Get Inspired Everyday! says
Oh my, everything about this chili says make me this weekend!
Melissa Schollaert says
OMG! I never THOUGHT of pumpkin chili! I can’t wait to make this!
Sam says
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.
Cristina says
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?
jessica demay says
This soup sounds like it’s packed with flavor. And it looks so so creamy! Yum!
Tina says
This is the perfect weather for this soup! Love that it is also keto and paleo!
Renee says
I am switching my dinner menu around this week and making this instead! Looks amazing! Thank you!
Cristina says
whoot whoot!
Jean says
This looks so comforting, and chock full of all the good stuff! I’ve been loving soup recently, and I’m saving this to try later.