The leftovers are even better than the freshly made dish, so go ahead and double the recipe if you wish. I often do. I love making ground beef recipes like Korean ground beef, sloppy joes, or keto tacos. I especially love making this chili in the fall and winter. It’s warm, well-seasoned, and comforting. I like to make a big pot and enjoy the leftovers over several days - they get better as they sit in the fridge. The idea of pumpkin chili may sound suspicious, but it’s delicious! It’s my favorite chili recipe, and I make it year-round.
Recipe Card
Seasoning Mix
Kosher salt, chili powder, ground cumin, paprika, cinnamon, and cayenne pepper.
For the Chili
Olive oil: I like to use extra-virgin olive oil. It’s wonderfully flavorful. It’s OK to use extra-virgin olive oil for cooking. However, please feel free to use a higher smoke point oil such as avocado oil. Extra-lean ground beef: You can use lean ground beef if you prefer. Veggies: Onions, garlic, and bell peppers. Petite-diced tomatoes: If using regular diced tomatoes, give them a quick extra chop. My favorite brand is Pomi Chopped Tomatoes. I don’t always have it on hand, but when I do, I use it. Canned pumpkin puree: Make sure it’s not sweetened.
Combine the spices for the seasoning mix and set them aside. Cook the beef, onion, and bell peppers in olive oil. Add the garlic and seasoning mix, then add the tomatoes and pumpkin. Add water if needed. Depending on how much liquid the tomatoes contain, you might need to add 1 cup of water. Serve with your favorite toppings and sides. I like serving it with cornbread!
Almond flour bread Keto cornbread (as shown in the photos on this page) Keto biscuits Cheese biscuits Cheese muffins
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them covered in the microwave at 50% power. You can also freeze the leftovers. I prefer to freeze them in individual portions because they’re easy to reheat (covered) in the microwave.
