Healthy Pumpkin Chili with Ground Turkey
This pumpkin chili is proof you don't need beans for big flavor. It's hearty, veggie-packed, and naturally rich without any dairy. This pumpkin chili with turkey is a great meal for cozy nights when you want something nourishing but easy to throw together.
Servings 8 servings
Ingredients
- 2 tablespoons avocado oil, lard, tallow, or butter
- 1 yellow onion diced
- 1 green bell pepper diced
- 2 celery ribs chopped
- 1 pound ground turkey
- 4 garlic cloves minced
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 1 ½ teaspoons sea salt
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- ½ teaspoon black pepper
- 1 12-ounce can of pumpkin puree
- 1 28-ounce can of diced tomatoes
- 3 cups bone broth
Instructions
- Add oil to the bottom of the Dutch oven or a thick-bottomed stock pot and heat on medium-high heat until shimmering. Add diced onion, bell peppers, and celery and saute until softened (approx. 5 minutes).
- Move veggies to the sides of the pot, creating a well in the center. Add ground turkey directly into the center well and brown, breaking up the meat, (approx. 8-10 minutes).
- Add minced garlic, chili powder, cumin, oregano, smoked paprika, and salt and pepper and stir to combine well and cook until fragrant, (approx. 2-3 minutes).
- Add pumpkin puree, diced tomatoes, and broth and stir to combine. Increase the heat to high and bring to a boil. Reduce heat and simmer for 10 minutes or until slightly thickened.
- Serve chili with toppings like cilantro, green onions, jalapenos, sour cream, and cheese.
Video
Notes
Storage: Store leftover pumpkin chili in the refrigerator for up to 7 days. You can also freeze it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat. To reheat: Gently warm in a small saucepan on stove top over medium-low heat, stirring frequently.
Instant Pot Instructions:
- On saute, cook onions, bell peppers, and celery in avocado oil. Move the veggies to the side, creating a well in the center. Add the ground meat and cook, breaking it up.
- Press cancel to turn off the saute function. Add garlic, seasonings, pumpkin puree, tomatoes, and broth. Stir to combine. Close lid, set the valve to sealing position, and cook on manual for 4 minutes.
- When cooking cycle is complete, turn IP off and naturally release pressure or do a quick pressure release. Stir and serve with your favorite chili toppings.
Nutrition
Calories: 121kcal | Carbohydrates: 3g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 31mg | Sodium: 81mg | Potassium: 246mg | Fiber: 1g | Sugar: 1g | Vitamin A: 393IU | Vitamin C: 14mg | Calcium: 15mg | Iron: 1mg