Keto Pumpkin Chili with Zoodles

Ok I know this isn’t the most beautiful plate I’ve created but man it is delicious! And so easy. There’s nothing better than pumpkin season so I plan to fully take advantage of all that goodness. Chili is such a perfect and cozy meal. I never really liked it with beans and ever since I’ve been trying to incorporate more keto-friendly meals, I definitely leave them out. The salsa kicks it a nice little kick and balances out the sweetness from the pumpkin pie spice. Let’s do this!

Keto Pumpkin Chili with Zoodles


1 lb grass-fed ground beef

3/4 c Pumpkin Puree

1/2 c Traders Joe’s Fall Harvest Salsa

1/2 c Chicken Bone Broth

Dash of Pumpkin Pie Spice

Dash of Cinnamon

Seasonings: Salt, Pepper, Garlic Powder

Handful of Sweet Mini Peppers & Mushrooms (or any other vegetables you like!)

1 large Zucchini



Sauté the ground beef with seasoning. Add in the vegetables, no extra oil needed. Add the pumpkin pie spice and cinnamon. Sauté for a few more minutes until brown. Add in the salsa, pumpkin puree and bone broth. Cover with lid and let simmer for about 10 minutes. While it’s simmering, spiralize the zucchini for zoodles. If you like the zoodles to be cooked / soft, you can toss them in a pan with a bit of coconut oil for a minute. But, I just top the raw zoodles with the chili and toss and that gives the perfect zoodle texture for me.

Let me know if you make this and tag me in your creations on Instagram @maebad

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