Paleo Turkey Pumpkin Chili
Servings: 8
Calories: 237kcal
Ingredients
- 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
Instructions
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.
Nutrition
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