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ground chicken pumpkin chili

Ground Chicken Pumpkin Chili

Over the weekend I had a craving for some chili so I thought I’d finish up my pumpkin series with a ground chicken pumpkin chili recipe.  

Chili is one of those dishes that I enjoy making because there is plenty left over to freeze.  On those days when I don’t want to cook all I have to do is reheat a little for a quick lunch or dinner  option.  

I prefer a chili that leans on the hearty side.  For that reason I gravitate towards adding beans to my chili.  Now mind you, beans aren’t considered particularly keto friendly especially if you’re still in the weight loss phase.  However once you get to the maintenance stage you’ll be able to increase your daily carb intake.  So when you enjoy this ground chicken pumpkin chili it won’t feel like you’ve blown your load on one meal.   

Of course some of you may not be fans of beans especially since they can give us gas.  If that’s the case you may want to forgo the beans.  In the meantime, I thought you’d get a kick out of this poem about beans that we used to recite when I was little.  

Beans, beans good for your heart

The more you eat, the more you fart

The more you fart, the better you’ll feel  

So why don’t you eat em for every meal!

If you’re looking for another pumpkin recipe then check out my recipe for roasted pumpkin seeds.  They make a great snack!


Ground Chicken Pumpkin Chili

  • Author: Andie Cumber
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Chili
  • Cuisine: Keto



3 Tbsp olive oil
1 small onion chopped finely
1  large carrot finely chopped
2 stalks of celery chopped
2 garlic cloves chopped
1 Tbsp ground coriander
1 Tbsp chili powder
1 tsp cumin
½ tsp crushed red chili flakes
½ tsp black pepper
1 ½ lbs of ground chicken
1 tsp of sage
2 bay leaves
1 Tbsp of caraway seeds
1 15 ounce can unsweetened pumpkin puree
1 15 ounce can navy beans (or another white bean is optional)
2 cups low sodium chicken broth
½ cup heavy whipping cream


  • Pour the olive oil into a 5 quart soup pot or dutch oven on medium heat
  • Add the onion, carrots and celery and cook until softened
  • Next add the garlic and other spices stirring until coated with the olive oil
  • Stir in the ground chicken and cook until done.  
  • Add the bay leaves, pumpkin, beans, broth, and salt.
  • Cover the pot and cook on simmer for 30 minutes
  • Remove from the heat and stir in the heavy whipping cream


  • Serving Size: 1 cup
  • Calories: 417
  • Sugar: 4g
  • Sodium: 525 mg
  • Fat: 22g
  • Saturated Fat: 7g
  • Unsaturated Fat: 6g
  • Carbohydrates: 18 net
  • Fiber: 14g
  • Protein: 25g
  • Cholesterol: 99mg

Keywords: pumpkin, chili,