Low-Carb Chilli Beef Skillet with Pumpkin & Kale

4.5 stars, average of 35 ratings

Low-Carb Chilli Beef Skillet with Pumpkin & KalePin recipeFollow us 82.0k

Skillet throw-togethers are one of my favourite ways to eat low-carb style. This Chili Beef Skillet with pumpkin and kale is one of the easiest keto dinners you can make and it’s perfect for the whole family.

I had to laugh, I served it to Mr B and all I heard for 20 minutes was ‘oh wow,’ ummmmm,’ lip smacking noises! Anyone would think I’d never make him tasty food before! It think it’s safe to say this low-carb one-pot is a winner!

Delicately spiced and not to hot, but if you’re a chili lover, feel free to load on the heat.

Did you know grass fed beef is one of the most nutritionally dense keto-friendly foods you can eat? I hope this becomes a family favourite you make time and time again.

Hands-on Overall

Nutritional values (per serving)

8.9 grams 2.8 grams 24.1 grams 38.6 grams 14.8 grams 490 calories
Total Carbs11.7grams
Fiber2.8grams
Net Carbs8.9grams
Protein24.1grams
Fat38.6grams
of which Saturated14.8grams
Calories490kcal
Magnesium56mg (14% RDA)
Potassium759mg (38% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (20%), fat (73%)

Ingredients (makes 4 servings)

  • 1 tbsp ghee or butter (15 ml)
  • 500 g ground beef (1.1 lb)
  • 3 medium spring onions, chopped (45 g/ 1.6 oz)
  • 1/2 medium red pepper, sliced (60 g/ 2.1 oz)
  • 1/2 medium yellow pepper, sliced (60 g/ 2.1 oz)
  • 2 garlic cloves, minced
  • 2 small chile peppers (10 g/ 0.3 oz)
  • 2 tbsp grated ginger (12 g/ 0.4 oz)
  • 1 tbsp chopped lemongrass (5 g/ 0.2 oz)
  • 1 tsp paprika
  • 1 1/2 cups diced pumpkin (175 g/ 6.2 oz)
  • 1 tbsp ghee or butter (15 ml)
  • 2 cups shredded kale (100 g/ 3.5 oz)
  • 1/2 cup sugar snap peas, split (30 g/ 1.1 oz)
  • 1 tbsp toasted sesame oil (15 ml)
  • 1 tsp chili oil or extra virgin olive oil (15 ml)
  • 1 tbsp fresh lime juice (15 ml)
  • 1 tsp fish sauce
  • 1 tbsp coconut aminos (15 ml)
  • salt and pepper, to taste
To Serve
  • 3 tbsp chopped fresh coriander (12 g/ 0.4 oz)
  • 1 tbsp sesame seeds (9 g/ 0.3 oz)
  • Optional: few lime wedges
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Instructions

  1. Grease a skillet with ghee. Once hot, place the beef in the skillet and fry on a medium heat for 5 - 6 minutes until brown and the juices evaporate.
    Low-Carb Chilli Beef Skillet with Pumpkin & Kale
  2. Add the peppers, spring onions, chili, garlic, ginger, lemongrass and paprika. Stir fry for a further 2 - 3 minutes. Place to one side.
    Low-Carb Chilli Beef Skillet with Pumpkin & Kale
  3. Add the butter to the empty skillet and sauté the pumpkin for 4 - 6 minutes until el dente.
    Low-Carb Chilli Beef Skillet with Pumpkin & Kale
  4. Add the beef mixture back to the pan. Add about 5 tablespoons of water, and the kale and sugar snap peas. Cook for 2 - 3 minutes until the kale wilts. (Option to add a lid to steam it slightly.)
  5. Remove from the heat and stir through the lime, toasted sesame oil, olive or chili oil, coconut aminos, fish sauce, salt and pepper to taste. Top with fresh coriander, sesame seeds and optional lime.
    Low-Carb Chilli Beef Skillet with Pumpkin & Kale
  6. Tastes best when served fresh. To store, let it cool down and refrigerate for up to 4 days, or freeze for up to 3 months. Low-Carb Chilli Beef Skillet with Pumpkin & Kale
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Jo Harding
Creator of ModernFoodStories.com

Jo Harding

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free.

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