Go Back Email Link
+ servings
Print Recipe
5 from 11 ratings

Paleo & Whole30 Pumpkin Turkey Chili

This Paleo & Whole30 Pumpkin Turkey Chili is a no bean chili recipe you can make on the stove or in your slow cooker!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Main Course, Soup
Cuisine: American
Servings: 6 -8 people
Calories: 339
Author: Natalie

Ingredients

  • 1 large yellow onion chopped
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 2 medium carrots chopped
  • 4 medium celery stalks chopped
  • 2 cloves of garlic grated or finely minced
  • 2 tablespoons olive oil
  • 2 pounds 93% lean ground turkey
  • 3 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 2 teaspoons dried oregano
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1/2 of a medium butternut squash chopped (about 2 cups)
  • 15 ounce can pumpkin puree
  • 14.5 ounce can diced tomatoes
  • 15 ounce can marinara sauce
  • 2 cups chicken stock
  • toppings of choice: sliced jalapeno scallions, avocado, diced red onion, cilantro, limes, etc.

Instructions

  • Heat a dutch oven or large soup pot over medium high heat. Add 1 tablespoon olive oil and cook the onions, bell peppers, carrots, celery, garlic 1 teaspoon salt and pepper for 10 minutes until softened. Transfer to a bowl.
  • In the same dutch oven over medium low heat, add 1 tablespoon olive oil and cook the turkey for 10 minutes.
  • Add the spices and remaining 1 teaspoon salt and pepper. Stir to combine with the turkey.
  • Add the cooked vegetables back to the dutch oven, along with the butternut squash, pumpkin, diced tomatoes, marinara sauce and chicken stock. Stir to combine.
  • Cook over medium low heat for 1-2 hours, until the vegetables are tender. Taste and add more seasonings/salt if desired.
  • Serve warm with desired toppings.
  • Leftovers will keep in an airtight container refrigerated for 5 days, or frozen for up to 1 year.

Notes

This can also be made in the slow cooker. After the turkey is cooked, transfer the cooked turkey to the slow cooker. Then add the spices, all vegetables, canned pumpkin, diced tomatoes, marinara sauce and chicken stock to the slow cooker. Cook on high for 4 hours, or low for 8 hours.
This is a very mild chili, so kid friendly. My 1 year old loves it! Feel free to add more chili powder, jalapenos and/or cayenne pepper if you like it spicy.
I usually double the recipe when I cook it, and serve the leftovers for lunch for the week, or freeze the rest. If you double it there is just enough room to fit in a dutch oven or slow cooker.

Nutrition

Calories: 339 | Total Carbs: 38.8g | Protein: 19.5g | Fat: 13.6g | Fiber: 8.8g | Net Carbs: 30g