Paleo Pumpkin Turkey Chili
When I think about fall in the US, I think pumpkins! When my friends asked me to make a great chili, I immediately thought, “Yes! I’m going to make one with pumpkin in it!” I thought to myself, “Pumpkin isn’t just for bread and pies!” I love to use pumpkin for savory recipes too!
Try this Instant Pot Pumpkin Chili recipe
for a healthy boost of flavor and nutrition. This recipe is excellent for families, and you can enjoy leftovers all week.The great thing about chili is that you can add any type of vegetable you like and make different versions. Well technically it is not ‘chili’, but I like to refer to these ‘stews’ as chili anyway!
I like to make my food very flavorful – this chili has a mild kick to it and the canned pumpkin adds a velvety and smooth consistency. I have not included beans in this recipe, because, like so many other people, many times I can’t digest beans very well. So I decided to make a bean-less chili version of the classic recipe.
I used both roasted pumpkin and canned pumpkin puree- the canned pumpkin puree makes the texture beautifully smooth, helps thicken the base and helps hold everything together. Beyond roasted and canned pumpkin, there is so much fun fall flavor going on here. I added cinnamon and nutmeg, which are warming, slightly spicy flavors that go so well in chili. I can assure you those spices are not just for pumpkin pie!
I used hard apple cider for a hint of sweetness that goes perfectly well with the spiciness of the chili powder and cayenne powder, along with enhancing the natural flavor of the pumpkin. I added some sour cream to top off the dish. If you are allergic to dairy, you can make a cashew cheese instead. Then garnish with fresh cilantro, green onions, diced avocados, and chopped tomatoes!
This chili is delicious and perfect for cozy fall weather, especially after playing in a big pile of leaves or gobbling up a big bowl after trick or treating in the cold weather. Can’t you just picture warming yourself up and cozying up to a piping hot bowl of this deliciousness!?
When I tried this dish after it was done ‘doing its magic’ in the Instant Pot, it was sooo good! OH. MY. GOODNESS! I think you’re going to love it!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thetastesoflifeholisticblog
- 1 lbs turkey thighs ground
- 1 medium pumpkin
- 1 onion
- 4 cloves garlic large
- 1 3/4 cup chicken stock or bone broth
- 28 oz fire-roasted tomatoes
- 1 can pumpkin puree
- 1/2 tsp leppo pepper
- 1 tbsp cinnamon
- 1 tbsp cumin
- 1/8 tsp nutmeg
- 1 tbsp chili powder
- 3 tbsp cilantro chopped
- 3 tbsp avocado oil
- Sour cream if you want to use it for serving
- salt and pepper to taste
Roast the pumpkin:
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- With a sharp knife slice off the top of your pumpkin.
- Slice your pumpkin in half from top to bottom.
- Scoop out the inside filling.
- Place both halves of your pumpkin sliced-side-down and pop them into your oven.
- Let bake about 35 - 45 minutes, depending on size.
- Season ground turkey with a generous amount of salt and pepper.
- Add oil and sauté diced onion and garlic in the Instant Pot for 5 min. Use a wooden spoon to break up the turkey into bits, add to the Instant Pot and sauté for another 5 min, until brown.
- Add in crushed tomatoes, cinnamon, cumin, paprika, nutmeg, chili powder, salt, chicken stock or bone broth, and pumpkin puree. Close the lid and pressure cook for 45 minutes.
- Once chili is done, sprinkle with cilantro and serve with sour cream desired.