I was craving spiciness tonight so I tried out a new low-carb recipe: Hearty Pumpkin Chili. As I didn’t have any canned pumpkin, I just steamed some fresh and then mushed it up with a fork. It really gave the (bean-less) chili a nice thick texture. The Snook and I give it two thumbs up! Remember: “We have pumpkin at morning and pumpkin at noon, if it were not for pumpkin we would be undoon.” I love that.

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  1. so you make this with the same kinda canned pumpkin you make pies with? sounds delish!

  2. I think you can, just make sure it’s plain pumpkin and not the pie mix with all the cinnamon and nutmeg in it! 🙂

  3. I’ve been doing Atkins since June (lost 25 lbs!), and appreciated you posting a link to this recipe. I actually made the Creamy Pumpkin Soup (http://www.bellaonline.com/articles/art14317.asp) last night, and have plans to make the chili this weekend.

  4. That’s awesome, Lynnette! Keep up the good work. Me, I seem to have stalled within site of my goal. I’m in ketosis constantly but I don’t seem to be losing anything. Maybe I’m just putting on muscle from all the lifting.

  5. i made this last night with fake meat crumble and canned pumpkin, and while i had to put a TON of spices in it to bring it up to speed (along with three of those dried skinny red Chinese peppers), it was really really good! i sure do love me some chili. too bad i didn’t have the requisite corn bread to go with.

  6. Hmm, why so much spice I wonder? Does the fake meat kinda soak it up or something? I just put the regular amount in and it was fine. Or maybe you just have a much higher spice tolerance than I do… 🙂

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