Turkey Pumpkin Chili (Paleo, Whole30)

Keto turkey chili in a bowl topped with diced avocado.

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Turkey Pumpkin Chili (Paleo, Whole30)

This Turkey Pumpkin Chili is an easy, hearty dinner! And it's naturally low carb, gluten-free, dairy-free, keto, Paleo and Whole30 friendly and great for meal prep.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: American

Servings: servings

Calories: 189kcal

Author: Don Baiocchi

Ingredients

1 tablespoon avocado oil or olive oil
1 medium onion, peeled, diced yellow, white or red
2 bell peppers, cored, diced see notes
2 garlic cloves, peeled, minced
¾ teaspoon fine sea salt plus more as necessary
2 teaspoons chili powder
2 teaspoons ground cumin
½ teaspoon ground coriander
½ teaspoon paprika
¼ teaspoon ground chipotle or chipotle flakes
1 (6 oz.) can tomato paste
1½ pounds ground turkey
2 cups chicken broth, divided
1 (14.5 oz.) can fire-roasted diced tomatoes
1 cup pumpkin puree
optional toppings: diced avocado; cooked, chopped bacon

Instructions

Heat the oil in a large stockpot or Dutch oven (5-6 quart) over medium heat. Add the onion, peppers, garlic and ¾ teaspoon salt and stir. Cook, stirring occasionally, until the onions are tender and translucent, about 8-10 minutes.
While the vegetables cook, in a small bowl add the chili powder, cumin, coriander, paprika and chipotle. Stir with a spoon until blended.
Use the spatula to scoot the vegetables to the outer edge of the pot. Add the tomato paste to the center of the pot and let it cook only in the center of the pot, stirring only once or twice, until the paste has darkened in color, about 4-5 minutes. This will help develop its flavor. Stir the paste into the vegetables.
Once again, use the spatula to scoot the vegetables to the outer edge of the pot. Add the spice mixture to the center of the pot and cook it only in the center of the pot, stirring constantly, until the spices are fragrant, about 30 seconds. This is called "blooming" the spices and helps develop their flavor. Stir them into the vegetable mixture.
Once again, use the spatula to scoot the vegetables to the outer edge of the pot. Add the ground turkey and use the spatula to break it up into smaller chunks as it cooks until the turkey is cooked through, about 10-12 minutes. Stir everything together until combined.
Add 1 cup of the broth and use the spatula to scrape up any brown bits on the bottom of the pot. Then add the rest of the broth, the fire-roasted tomatoes and the pumpkin. Stir until everything is combined.
Raise the heat to high and bring the chili to a boil. Lower the heat so it's at a strong simmer and let it simmer until the chili is reduced and thickened, about 10-15 minutes. Taste and add more salt or spices, if necessary. Then serve, topping each serving with avocado and bacon, if desired.

Notes

Note: I like to use one somewhat sweet pepper (red, orange or yellow) and one not-sweet pepper (green) but use any peppers you like.

Substitutions

You can use ground beef, venison, buffalo, pork or chicken in place of the turkey.

You can use poblano peppers in place of the bell peppers.

No onion? Add 1 teaspoon onion powder to the spice mixture.

No fresh garlic? Add 1/2 teaspoon garlic powder to the spice mixture.

If you want it spicier, you can add more ground chipotle/chipotle flakes, or add ground cayenne to the spice mixture. You can also use fire-roasted diced tomatoes with green chilies added - they usually come in Mild or Medium. Choose whichever you prefer.

Make ahead

Let the chili cool and then store it in the fridge for up to 5 days. Reheat it in a pot on the stove over medium heat.

Freezer instructions

Let the chili cool completely, then freeze it either all together or in individual portions in airtight, freezer-safe containers for up to 3 months. Thaw overnight in the fridge. Reheat it in a pot on the stove over medium heat.

Nutrition