Low Carb Pumpkin Chilli (Slow Cooker, Paleo, Keto)

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Don’t you love the fix it and forget it kind of recipes? Over the weekend we were all over creation. It’s so comforting and relaxing to come home to dinner already made and completely healthy and delicious in the slow cooker. In fact, I did all of the work involved for this chilli the night before while I was fixing the precious night’s dinner. It was a piece of cake and it cooked all night and was ready for us by the time we got home from church.

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This is a pumpkin chilli, but I don’t want you to get the wrong picture in your mind, we will not be using cinnamon here. Pumpkin is a squash and being that I usually dice up a zucchini to add to my chilli, pureed pumpkin fit right in here! It is so amazing to me how God designed vegetables high in nutrients we would need for the winter to grow at just the right time to prepare us! Vitamin A is so beneficial and I stick in veggies that contain it everywhere I can! When I saw that Costco had a bulk buy of organic canned pumpkin available, I jumped at the chance. I am now on a pumpkin kick that won’t quit!
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Pumpkin Chilli Recipe

1 medium-large onion, diced

4 cloves garlic, minced

2 lb. ground turkey, beef or lamb (I used turkey this time to go with the fall spirit :))

3 bell peppers, red and green, diced

2 cups tomatoes diced (or 2 cans diced and drained)

1 can of organic pumpkin puree

1 cup chicken broth (I don’t like low sodium broth, I usually use 1 bouillon cube and 1 cup water)

1 tsp sea salt

1/2 tsp dried mustard

1 Tbsp chili powder

1 tsp cumin

1/2 tsp nutmeg

1/2 tsp pepper

Optional Toppings:

shredded cheese (keto)

coconut yogurt, plain (tastes like sour cream)

fresh cilantro

jalapeno, chopped

lime wedges

Either brown your onions and meat, then add all ingredients to the slow cooker, or add all and just make sure the meat gets mixed in well so it cooks evenly. I cooked mine all night and several hours the next day, but I know that this would be ready after 6-8 hours on low or 3-5 on high. Feel free to cook the last half hour without the lid if you can to thicken it up. Either way, it will be bursting with good flavor!
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2 Comments Add yours

  1. Carolanne says:

    I love pumpkin chili. My best friend has a pumpkin chicken chili recipe that is amazing. But it’s hard for me to think of beanless chili as actual chili. I love beans so much and I think that was probably the hardest carby food to give up because it’s been a staple of my life — we grew up poor and we ate a lot of beans because they were a good, cheap source of nutrition.

    But with pumpkin as a thickener, I think it will be amazing. Definitely on my list to make now.

    Thanks!

    Liked by 1 person

    1. Paleomomnoms says:

      I know what you mean about the beans!! I find having other “chunky” things in there helps like diced zucchini etc…

      Liked by 1 person

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