Turkey Pumpkin Chili (Paleo, Whole 30)
Servings: 8
Calories: 221kcal
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 Aleppo pepper
- 1 tbsp cinnamon
- 1 tbsp cumin
- 1/8 tsp nutmeg
- 1 tbsp chili powder
- 3 tbsp cilantro chopped
- 2 tbsp avocado oil
- Sour cream if you want to use it for serving
- salt and pepper to taste
Instructions
- 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 in your oven.Bake for about 35 - 45 minutes, depending on size.Season ground turkey with salt and pepper. Add oil to a pot and sauté diced onion and garlic for 5 min on medium heat. 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.
Nutrition
Serving: 8g | Calories: 221kcal | Carbohydrates: 23g | Protein: 14g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 426mg | Potassium: 891mg | Fiber: 4g | Sugar: 9g | Vitamin A: 23493IU | Vitamin C: 21mg | Calcium: 111mg | Iron: 4mg