This gluten free dairy free Turkey Pumpkin Chili is the perfect comforting meal made with simple ingredients that’s sure to impress!
Give me a C
Give me a H
Give me an I
Give me a L
Give me another I
WHAT DO YA GOT? CHILI!!! SAY IT AGAIN, CHILI!!
Yikes…my old high school cheer days are showing.
But in all honesty, fall always seems to remind me of two things:
- High school football games (or I guess college too…) #hasbeen
- Chili
And speaking of chili, this TURKEY PUMPKIN CHILI is a touchdown/homerun/whatever your sport of choice is.
Chili is one of my fav meals to make because it’s just SO easy and SO forgiving. I mean, do you really even have to measure out all of the ingredients??
In the case of this Turkey Pumpkin Chili, I made it a handful of times before finally realizing I needed to actually moderately measure ingredients out if I wanted to add it to the website. So, here we are!
The Lowdown
You’ll see that I made it on the stove in a large pot, but you can also make it in the crockpot (which I have done, turns out fantastic) or I’d imagine in the Instapot (which I don’t have).
As for the turkey in this Turkey Pumpkin Chili — you don’t have to use turkey at all. Feel free to use ground beef, or if you want to keep it vegan then it’ll still taste fab! However, you can also check out THIS RECIPE for a Vegetarian Chili I made a few years ago as well.
If you follow me on instagram (you can find me HERE), then you’ve probably heard me talk about the Plate Method and how I use to to build healthy, balanced meals without tracking or weighing anything. It’s the most liberating framework to exist. I’m the type of person that needs a little bit of direction when it comes to making decisions (in literally ALL aspects of life), so I love the flexibility AND guidance the Plate Method provides.
Does this Turkey Pumpkin Chili fit into the Plate Method? Oh yes it sure does! In addition to the protein from the turkey and bone broth, you also have carbs (beans), some non starchy veggies (bell pepper, carrots, onion and tomatoes), and fat (avocado oil), aka the makings of a yummy, balanced and nourishing meal.
Grab the recipe below for the next time you get a craving for a warm and comforting bowl of chili. I bet this Turkey Pumpkin Chili will hit the spot 🙂
| Servings |
servings
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- 2 tbsp avocado oil
- 3 cloves garlic, minced
- 1 yellow onion, diced
- 3 whole carrots, peeled and diced
- 1 bell pepper, any color, diced
- 1 lb organic ground turkey
- 1 28-oz can diced tomatoes
- 1 15-oz can white beans, drained
- 1 15-oz can pure pumpkin
- 1/4 cup tomato paste
- 1 cup bone broth
- 1 tbsp cocoa powder
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 2 tsp pumpkin pie spice
- Sea salt and ground pepper, to taste
- Cayenne pepper, as desired
Ingredients
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- Add oil to a large pot or dutch oven over medium-high heat. Once hot, add in onion, garlic, carrots and bell pepper and saute until softened, about 5-7 minutes.
- Add in ground turkey and use spatula to break up meat as it cooks. Cook until no longer pink.
- Add in remaining ingredients and spices and stir everything together.
- Allow everything to come to a boil before reducing heat to medium-low and allowing to simmer for at least 20-30 minutes, stirring occasionally.
- Allow chili to briefly cool, then EAT AND ENJOY!
Having read this I thought it was really informative. Jesse Ulysses Lona