Turkey Pumpkin Chili Recipe (Paleo, Whole30)

This one-pot easy turkey pumpkin chili recipe is perfect for a fall dish. It’s a healthy, hearty, comforting Paleo and Whole30 meal packed with seasonal flavors and nutritious ingredients, that is ideal for meal prep and easy to customize.

No Beans Turkey, Pumpkin 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!

This turkey pumpkin chili recipe is a perfect fall dish, combining the savory goodness of ground turkey thighs with the subtle sweetness of pumpkin. The best part? It’s packed with wholesome ingredients, making it both paleo and Whole30 compliant. Whether you’re prepping for a busy weeknight or just craving a bowl of comfort, this chili is sure to become one of your favorite things about this time of year.

While traditional chili often includes ground beef and an array of beans, this recipe takes a creative turn. Instead of kidney beans, black beans, or pinto beans, the star here is pumpkin and pumpkin purée, which adds a creamy texture and subtle sweetness to the dish, making this chili a nutritious and satisfying meal.
This isn’t just another easy chili recipe; it’s a celebration of pumpkin season. The combination of chili spices, chipotle chili powder, and fresh onion creates a spicy flavor that warms you from the inside out, with just a little heat to keep things interesting. And if you like to add a touch of heat, a dash of hot sauce or some diced chipotle peppers will do the trick.

Unlike many chili recipes that call for a slow cooker, this turkey pumpkin chili recipe is made on the stovetop, allowing you to control the cooking process and infuse the flavors just the way you like them. Start by heating some olive oil over medium-high heat in a large pot or large saucepan. Add your ground turkey thighs and cook until browned, breaking it into smaller pieces as it cooks. This kind of ground meat is lean yet flavorful, making it a great way to enjoy chili without the heaviness of beef.

Next, toss in your diced tomatoes, fire-roasted tomatoes, and tomato paste. The rich tomato base is essential for that classic chili flavor, and the combination of fresh and canned tomatoes ensures a robust taste. Add in the pumpkin purée, chicken broth, and diced green chiles, stirring everything together. These pantry staples come together to create a rich, hearty turkey pumpkin chili that’s bursting with flavor.

Why to Make It No Bean Turkey Pumpkin Chili?

Celebration of the Season

This chili celebrates the best of fall with its use of pumpkin, a seasonal ingredient that brings warmth and a touch of natural sweetness to the dish. It’s a perfect way to embrace pumpkin season and enjoy the comforting flavors of autumn.

Nutrient-Packed

With wholesome ingredients like ground turkey, fresh pumpkins, and a blend of aromatic spices, this chili is delicious and packed with nutrients. It’s high in protein from the turkey thighs, rich in vitamins from the pumpkin, and filled with antioxidants from spices like cumin and cinnamon.

Paleo and Whole30 Compliant

This chili is an excellent choice if you’re following a paleo or Whole30 diet. It’s free from grains, legumes, and dairy (unless you choose to add sour cream for serving), making it a nutritious option that fits within these dietary guidelines without sacrificing flavor.

Perfect for Meal Prep

This chili is ideal for meal prepping. It stores well in an airtight container and tastes even better the next day as the flavors meld. You can make a big batch and enjoy it throughout the week, saving time on busy nights while having a wholesome, homemade meal ready.

Comforting and Hearty

There’s nothing quite like a warm bowl of chili on a cool fall evening. This recipe is a comforting, hearty dish that satisfies your cravings for something rich and filling without being too heavy. The combination of spices, tender turkey, and creamy pumpkin creates a balanced, flavorful dish that’s perfect for cozying up with.

Ingredients For Turkey Pumpkin Chili

This turkey pumpkin chili comes to life with a selection of flavorful and nourishing ingredients, each adding its unique touch to the dish:

• Turkey Thighs, Ground: Ground turkey thighs provide a lean yet flavorful base for the chili. Their rich, savory taste pairs perfectly with the other ingredients, ensuring a hearty and satisfying meal.
• Sugar Pumpkin: These small, sweet pumpkins are the perfect choice for this recipe. They become tender and slightly sweet when cooked, adding a fresh, seasonal element that complements the pumpkin purée.
• Onion: The onion is essential for building the flavor base of the chili. Sautéed until soft and golden adds subtle sweetness and depth to the dish.
• Garlic: Garlic brings its signature bold, aromatic flavor, infusing the chili with warmth and enhancing the overall taste profile.
• Chicken Stock or Bone Broth: This liquid base enriches the chili, adding layers of savory goodness. Bone broth, in particular, offers a richer flavor and added nutrients, making the dish even more nourishing.
• Fire-Roasted Tomatoes: These tomatoes add a smoky, slightly charred flavor that elevates the chili’s taste. Their robust, tangy nature balances the sweetness of the pumpkin and turkey.
• Pumpkin Purée: The pumpkin purée gives the chili a creamy, velvety texture while adding a subtle sweetness that defines this fall-inspired dish. 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.
• Aleppo Pepper: With a mild heat and fruity undertone, Aleppo pepper adds a unique flavor dimension to the chili. It’s less intense than regular chili pepper, offering a more nuanced spice.
• Cinnamon: A pinch of cinnamon adds warmth and a hint of sweetness, creating a cozy, aromatic backdrop that enhances the chili’s complexity.
• Cumin: Earthy and slightly nutty, cumin is a key spice in this chili, bringing depth and a touch of smokiness that complements the turkey and pumpkin.
• Nutmeg: Nutmeg adds a subtle, sweet-spicy note that pairs beautifully with the pumpkin, enhancing the overall warmth of the dish.
• Chili Powder: Chili powder adds the essential heat and spice, giving the chili its characteristic kick. It’s the backbone of the dish’s bold flavor.
• Cilantro: Fresh cilantro adds a bright, herbaceous finish to the chili, balancing the rich and savory flavors with its crisp, fresh taste.
• Sour Cream (Optional for Serving): If you’re looking for a creamy, tangy contrast, a dollop of sour cream on top of your bowl of chili is a delicious addition. It cools down the spice and adds a luscious texture to each bite.

How To Make It

• Preheat oven to 375 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.
• Bake for about 35 – 45 minutes, depending on size.
• Season ground turkey with a generous amount of salt and pepper.
• Add oil to a pot and sauté diced onion and garlic for 5 min. Add turkey. Use a wooden spoon to break up the turkey into bits, add to and sauté for another 10 min, until brown.
• Add crushed tomatoes, cinnamon, cumin, paprika, nutmeg, chili powder, salt, chicken stock or bone broth, and pumpkin puree.
• Remove the pumpkin from the oven, let it cool, scoop the flesh out, and add it to the chili. Cook for 45 minutes on low heat.
• Once chili is done, sprinkle with cilantro and serve with sour cream if desired.

Serving Suggestions and Variations

This turkey pumpkin chili recipe is versatile, too. If you prefer, you can swap the ground turkey for another kind of ground meat, like chicken or even ground beef, depending on your dietary needs and preferences. The recipe can also be made in an instant pot for those days when you’re short on time but still want that full, slow-cooked flavor.

You can add diced sweet potatoes, green bell peppers, red bell peppers, and a sprinkle of cayenne pepper. The sweet potatoes bring a delightful texture contrast, while the cayenne pepper adds a touch of spice.

You can also add any vegetable that you like for an exciting twist.

Favorite Chili Toppings

When it’s time to serve, garnish your chili with fresh cilantro, green onions, and perhaps a dollop of sour cream if you’re not strictly following a special diet. These fresh herbs add a pop of color and freshness that complements the rich, savory chili.

• Sliced avocado
• Guacamole
• Diced red onions
• Chopped green onion
• Salsa Casera
• Sliced jalapeno
• Diced red onions
• Sour cream
• Tomatillo salsa verde
• Shredded cheddar
• Cassava chips
• Chopped fresh cilantro
• Hot sauce
• Avocado crema
• Corn chips
• Tortilla chips
• Salty kettle chips

How to Make Turkey Pumpkin Chili in The Instant Pot

1. Sauté the Aromatics:
   • Set your Instant Pot to the “Sauté” function.
   • Add a little olive oil, then sauté the diced onion for about 3-4 minutes until it becomes soft and translucent.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.
2. Cook the Turkey:
   • Add the ground turkey thighs to the Instant Pot.
   • Cook until the turkey is browned, breaking it up with a wooden spoon as it cooks. This should take about 5-7 minutes.
3. Add the Vegetables and Spices:
   • Stir in the diced sugar pumpkin, fire-roasted tomatoes, and pumpkin purée.
   • Sprinkle in the Aleppo pepper, cinnamon, cumin, nutmeg, and chili powder. Stir well to combine everything.
4. Add the Liquid:
   • Pour in the chicken stock or bone broth, ensuring that all the ingredients are evenly mixed and submerged in the liquid.
5. Pressure Cook:
   • Secure the lid on the Instant Pot and set the valve to the “Sealing” position.
   • Select the “Manual” or “Pressure Cook” setting and cook on high pressure for 15 minutes.
6. Natural Release:
   • Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then carefully switch the valve to “Venting” to release any remaining pressure.
7. Serve:
   • Open the lid and give the chili a good stir. Taste and adjust seasoning if needed.
   • Serve the chili hot, garnished with fresh cilantro and a dollop of sour cream if desired.

Tips:

• For Thicker Chili: If you prefer a thicker chili, use the “Sauté” function after pressure cooking to simmer the chili and reduce the liquid to your desired consistency.
• Customizable Heat: Adjust the spiciness by adding more chili powder or a dash of hot sauce to taste.

This Instant Pot method cuts down on cooking time without compromising the rich, savory flavors of the chili, making it perfect for busy weeknights. Enjoy!

How to Make No Bean Chili in the Slow Cooker

To make no-bean chili in the slow cooker, brown ground meat with onions and garlic in a skillet, then transfer to the slow cooker. Add diced tomatoes, tomato paste, spices, and any vegetables you like. Stir to combine, cover, and cook on low for 6-8 hours or high for 4-5 hours until the flavors meld together. Adjust seasoning before serving.

How to Store Leftover Chili

This chili is all about balance—each ingredient contributes to creating a hearty and healthy dish.

One of the best things about this turkey pumpkin chili recipe is how well it stores. Once cooled, transfer any leftovers to an airtight container, and you’ll have a meal that tastes even better the next day. The flavors continue to meld, making this dish a fall favorite that’s perfect for meal prep.

More Fall Recipes

Pumpkin Ice Cream (Dairy-Free And Vegan)

Polish Red Braised Cabbage: Czerwona Kapusta Duszona

Easy Delicata Squash Chips

Hormone Balancing Pumpkin Spice Latte

Tigernut Flour Chocolate Chips, Pumpkin Muffins 

Fall Creamy Pumpkin Soup

The Best Way to Roast Butternut Squash: A Step-by-Step Guide

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Did you make this recipe?

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