When I first started testing chili recipes I was doubtful I’d be able to keep the same tasty flavors I knew and loved. Have been dying for some chili, and this is exactly what I wanted…I can live without the beans in this one! I love the way I’m feeling on this diet, and want to make it my life style, even after surgery. Low Carb Bread You’ll LOVE!Low carb breads & bagels with quality ingredients, GMO FREE, Delicious taste & texture - and they even have Gluten Free bread available!
All material provided on this site is intended for informational purposes only and should not be used to replace professional medical advice. November 28, 2011 By Carolyn 47 Comments Chili has always been a staple in my diet, ever since I was a kid. The idea of putting BOTH chocolate and pumpkin together in a chili came to me a few months ago.
Their menu changes seasonally, and the fall menu contained both a Chocolate Chili and a Pumpkin Turkey Chili. The Results: This is such a great variation on your typical chili, and it has a smoky, chocolatey flavour with a touch of sweetness from the pumpkin. I had worried that the pumpkin chunks would become mushy when simmered for a while like that, but they didn’t.
Add ground beef and cook until no longer pink, 7 to 9 minutes, breaking up clumps with the back of a wooden spoon.

Stir in the pumpkin, canned tomatoes, water, cocoa powder, salt and pepper, and bring to a boil. I make a chorizo dish which requires cocoa powder in it,which you cannot really taste but gives it this rich color. My dad grew up in New Mexico, so I grew up hating chili because it always burned all the way down my throat!
It was totally accidental, so I hope you can find it in your chili-loving heart to forgive me. There is no additional cost to you, and I will earn a commission if you decide to make a purchase. All recommendations throughout this and other posts are not intended as an alternative, treatment, or prevention of diseases, medial treatments or advice.
I appreciate all the work you put into this site, so that LC people like me, and many others, can benefit. I've never had pumpkin or chocolate in my chili, but since I enjoy chocolate in a spicy setting, I bet this would be right up my alley. This looks great, and I've been wondering what to do with the little pumpkin on my counter.
And, fyi, Trader Joe's sells bags of peeled and cubed sweet potato or butternut squash, ready for roasting, and I think either would work well in this recipe. Love the extra step you did in terms of roasting the pumpkin yourself instead of stirring in canned pureed pumpkin – I think the texture and flavor must have been well worth it.

I’ve been making this low carb chili recipe and a few variations of it since I first started low carb. The reader takes full responsibility for counting nutritional information such as carbs, while trying any and all recipes. I too have tried to find a low carb chili that tastes as good as the carb version with no luck.
I have never really thought of combining pumpkin and chilli together, but it actually looks great!
Chili was always one of my favorite dishes so I had to find a way to incorporate into my low carb life. Combine cooked meat, onions, peppers, tomatoes, celery, water,and tomato paste in medium-large pot. After messing with a few recipes I had I finally was able to get the perfect low carb to flavorful ratio.
When added to the ground beef, onions, tomatoes, bell pepper, and celery, your in chili heaven. Bring to boil, then reduce heat to low-medium and let simmer for 1-2 hours, stirring every 30 minutes or so.

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