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The Best Pumpkin Chili!!

The best Pumpkin Chili- Low Carb or Trim Healthy Mama Any Fuel

This pumpkin chili is perfect for a fall or winter day. I made this this past weekend for my daughter’s baby shower.  Her shower was pumpkin themed, a little pumpkin is coming. This chili as written fits into a low carb diet or with the trim healthy mama way of eating- honestly anyone who likes chili. I made a pretty large batch and had enough for a few bowls at home. It was a huge hit with everyone at the shower.

This pumpkin chili is super simple recipe.

This recipe is another recipe to add to the simple recipe index. If your family likes chili, definitely make this one. The pumpkin is hidden but aids as a thickener (plus all of the wonderful health benefits of pumpkin). We don’t care for cinnamon or similar ingredient in our chili. If you and your family like that, add 1/2- 1 teaspoon of pumpkin pie spice.

Spice this up, add more beans, etc.

Adapt this chili recipe for your family. As written, this recipe is fairly mild and pretty neutral with thm fuels. Add more beans to make it an e. Keep the bean count low, don’t use lean meat, and make it an s. Top it with your favorite toppings. At the shower I served it with oyster crackers and shredded cheddar. At home I ate it with cheese, jalapeños, and avocado.  Some low carb cornbread would be great as well. I put this on my Crocktober menu for Halloween. A nice pot of chili in the crockpot to warm everyone up. Give this simple yet yummy recipe a try.

The Best Pumpkin Chili


  • 2 Lb Ground Beef
  • 1 L Onion, Diced
  • 1 M Bell Pepper, Diced
  • 1 M Jalapeno, deseeded and diced
  • 2 T Minced Garlic
  • 1 1/2 T Chili Powder
  • 1 T Ground Cumin
  • 2 t Salt
  • 1 t Pepper
  • 1 T Unsweetened Cocoa Powder
  • 1 T Sweetener, I used swerve
  • 28 oz Can Crushed Tomatoes
  • 14 oz Can Petite Diced Tomatoes
  • 2 Heaping T Tomato Paste
  • 15 oz Can of Pumpkin Puree Not the pie filling
  • 2- 15 oz Cans of Black Beans, Rinsed
  • 1 Crushed Tomato can filled with water


  • Brown meat. Add onion, bell pepper, and jalapeno (if using) to a large skillet to brown.
  • When brown, pour skillet contents into a crockpot. Add all of the other ingredients. Cook on low for 6-8 hours or high 2-4 hours.
  • Serve warm with desired toppings.

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