Paleo Turkey Pumpkin Chili
Prep Time15 minutes mins
Cook Time2 hours hrs 35 minutes mins
Total Time50 minutes mins
Course: Main Course
Cuisine: American, Dairy-free, European, Gluten-free, Paleo, whole30
Keyword: paleo diet, pumpkin chili
Servings: 8
Calories: 237kcal
Author: Angie
- 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.
Serving: 8g | Calories: 237kcal | Carbohydrates: 23g | Protein: 14g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 35mg | Sodium: 426mg | Potassium: 891mg | Fiber: 4g | Sugar: 9g | Vitamin A: 23493IU | Vitamin C: 21mg | Calcium: 111mg | Iron: 4mg