Turkey Pumpkin Chili makes a hearty and delicious Paleo and Whole30 meal any time of the year.
Spring doesn’t exactly bring to mind images of pumpkins or, for that matter, chili.
But, as I sit in self isolation not really knowing exactly what day it is–let alone month–I’m continuing to rely on recipes that bring both comfort and sizable serving amounts. This Turkey Pumpkin Chili checks all the boxes–and then some.
The current date may be fuzzy, but I’m pretty sure it’s not October. Luckily, thanks to the convenience of modern canning processes, pumpkin is available year-round.
There’s not a ton of fresh produce required for this recipe, but I do like to use three types of peppers–red bell, green bell, and jalapeño.
I enjoy the sweetness and color that the red pepper brings to the party, and the heat from the jalapeño. Feel free to substitute with whatever peppers you have on hand.
How to Make Turkey Pumpkin Chili
Start by heating a couple tablespoons of olive oil in a heavy bottomed pot over medium high heat. Add the diced onions and peppers and sauté until tender.
Add in 6 minced garlic cloves and cook until fragrant, about 30 seconds.
Add the ground turkey to the pot along with the chili spices. Cooking the spices with the meat before adding any liquid really helps open up their flavors.
Cook until the turkey meat is no longer pink.
Stir in 1/4 cup of tomato paste and cook for a few minutes until everything starts to thicken.
Pour in two cups of chicken stock or bone broth.
Finally stir in a can of pumpkin puree and a large can of diced tomatoes.
Bring everything to a boil, then reduce to a low simmer. Cover the pot and cook for at least 30 minutes, stirring occasionally.
What to Serve with Turkey Pumpkin Chili
Most of the fun that comes with eating chili depends on what you serve along with it.
A few of my suggestions are:
- prepared cauliflower rice
- green onion
- fresh cilantro
- avocado
- sliced jalapeños
- lime wedges
- your favorite Whole30 compliant hot sauce
Storing and Reheating
You’ll probably find this chili tastes even better the next day. You can store any leftover chili in an airtight container in the refrigerator for up to 3 or 4 days.
Reheat it on the stovetop in a covered pot over medium heat. You may need to add a splash of water or stock to help loosen it up a bit as it reheats.
To freeze: allow the chili to cool completely, then transfer it to a resealable freezer bag or container. Store in the freezer for up to 3 months.
Thaw frozen chili in the refrigerator overnight before reheating.
More Chili Recipes
Turkey Pumpkin Chili
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 medium yellow onions diced
- 1 small red bell pepper seeded and diced
- 1 small green bell pepper seeded and diced
- 1 jalapeno pepper finely diced
- 6 cloves garlic minced
- 2 pounds ground turkey 94% lean
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon smoked paprika
- 1/4 cup tomato paste
- 2 cups low sodium chicken stock or bone broth Whole30 compliant
- 1 (28 ounce) can diced tomatoes
- 1 (15 ounce) can pumpkin puree
- 1 1/2 teaspoons fine sea salt
For Serving
- prepared cauliflower rice
- fresh cilantro chopped
- avocado sliced
- jalapeño peppers thinly sliced
- green onions sliced
- hot sauce Whole30 compliant
- lime wedges
Instructions
- Heat the olive oil in a large, heavy bottomed pot over medium high heat. Add the onions and peppers and sauté until tender, about 6-7 minutes.
- Add the minced garlic and cook until fragrant, about 1 minute.
- Add the ground turkey to the pot, breaking it apart with a spoon. Stir in the chili powder, cumin, oregano, cinnamon, and smoked paprika. Cook until the turkey is no longer pink, about 5-6 minutes.
- Stir in the tomato paste, then pour in the chicken stock, tomatoes, pumpkin purée, and sea salt.
- Bring the pot to a boil, then reduce the heat to a simmer. Cover and cook for 30-45 minutes, stirring occasionally.
- Season with more salt to taste and serve over cauliflower rice with additional toppings.
Equipment
The ingredient or equipment sections above may contain affiliate links to products that I personally use or recommend!
Amy F
Wednesday 10th of January 2024
Man oh man, this was good! The only change I made was 1 cup broth as I like a thicker chili. My 21 year old son ate chili happily for the first time and said it was really good!
The Sophisticated Caveman
Sunday 14th of January 2024
Yay! Great to hear that both you and your son enjoyed the chili! Thanks for the comment!