Slow Cooker Pumpkin Short Rib Chili
12.7g
Net Carbs
31.7g
Protein
72.8g
Fat
6.0g
Fiber
858
Calories
Cooking tip: Searing the short ribs before adding them to the crockpot helps build depth in the flavor of this unusual chili. Pumpkin is a fiber rich squash that adds both flavor and texture to this chili while keeping it low carb. We found the squeeze of lime juice added brightness that cut through the richness for a filling and delicious chili experience.
Ingredients:
- 15-ounce can pumpkin
- 14.5-ounce can fire roasted diced tomatoes
- 1 cup (160g) chopped yellow onion
- 1/2 cup water
- 2 tablespoons tomato paste
- 2 teaspoons tamari soy sauce
- 1 teaspoon minced or pressed fresh garlic
- 1 teaspoon brown style erythritol-stevia sweetener
- 1/2 teaspoon Worcestershire sauce
- 3 pounds (5 pieces) bone-in beef short ribs
- 3/4 teaspoon salt
- 3/4 teaspoon ground black pepper
- 1 tablespoon gochugaru spice (Korean chili)
- 2 teaspoons ground coriander seed
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano leaf
- 1/2 teaspoon paprika
- 1/8 teaspoon ground dried thyme
- 1/2 lime, cut into 5 sections
Directions:
- In the bottom of a 6-quart slow cooker, stir together pumpkin, tomatoes, onion, water, tomato paste, tamari, garlic, sweetener, and Worcestershire.
- Season all sides of short ribs with salt and pepper. Heat a large skillet over medium-high. Sear each side of the short ribs until browned, 1 1/2-2 minutes per side. Nestle in the slow cooker.
- In a small bowl, combine gochugaru, coriander, chili powder, cumin, oregano, paprika and thyme. Sprinkle evenly over the short ribs in the slow cooker. Place the lid and cook on low for 6-8 hours, until the meat is falling off the bones. Remove bones and cut meat into bite size chunks, discarding any large sections of fat (if desired). Stir the contents of the slow cooker to mix in rendered fat then add meat back to the pot. One serving is about 5 ounces cooked meat with 1 cup pumpkin-tomato mixture. Squeeze a section of lime over each bowl just before serving.
If desired, garnish with sour cream (0.56 net carbs per tablespoon) and fresh jalapeno coins (0.22 net carbs per tablespoon- 5.6g).
