Who doesn’t love a good chili recipe to get you through those brutal winter months? This pumpkin turkey chili recipe makes for a great one pot meal that everyone will love.
While I know I may not be in the majority here, I have a hard time handling spicy food [acid reflux sufferers understand]. I always request my food be prepared with mild spice so that I still enjoy flavor without the pain! This pumpkin turkey chili recipe will rock your tastebuds, without rocking the indigestion.
How to Make Pumpkin Turkey Chili
Prepare this recipe in the crockpot or on the stovetop depending on your timeframe and kitchen supplies. To start, prep your vegetables by dicing the carrots, celery, and onion and mincing the garlic cloves.
Next, add olive oil to the pot over medium-high heat. Add the garlic and onions and allow them to soften for about 5 minutes. Then, add the carrots and celery and allow them to soften for about 5 minutes. Add the ground turkey to the pot and break it up into pieces with a wooden spoon. Make sure to allow the turkey to brown before moving on to the next step.
Now it is time to add the seasonings: chili powder, bay leaves, cumin, and oregano. Throw in the broth, beans and pumpkin puree and mix all of the ingredients together until well combined. At this point, your kitchen will already start smelling amazing!
If you are using a crockpot, you’ll cover and cook on high for 4-hours and on low for 8-hours. If you are using a pot on the stovetop, reduce the heat to medium low and cover the pot with a lid. Allow the chili to simmer for at least 45-minutes to allow all of the flavors to develop.
Serve the chili any style you prefer! Try topping it with shredded cheese, sour cream, chopped herbs, or diced avocado. You’ll be going back for seconds on this one…
This recipe complies with the following diets:
- Paleo – No
- SCD – No
- Low FODMAP – No
- Grain Free – Yes
- Gluten Free – Yes
- Dairy Free – Yes
- SIBO-Specific Diet – No
- Keto – No
This recipe makes 8 servings.
Each serving includes: 242 calories, 18 g carbohydrates, 24 g protein, 5 g fat, and 5 g fiber
- 2 pounds lean ground turkey
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, minced (about 3 teaspoons)
- 2 cups chopped onion
- 2 cups chopped carrots
- 1 1/2 cups chopped celery
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 2 teaspoons cumin
- 2 bay leaves
- 1, 15oz can white northern beans, rinsed and drained
- 2 cups broth (low sodium vegetable or chicken)
- 1, 15oz can pumpkin puree
- Salt and pepper to taste
- In a large stockpot over medium-high heat, add oil.
- Toss in the onion and garlic and heat for about 5 minutes. Toss in the carrots and celery and heat for an additional 5 minutes.
- Add the ground turkey to the pot and break it up with a wooden spoon. Allow the turkey to brown for about 5 minutes.
- Add the seasonings, beans, broth, and pumpkin puree and then mix the chili until all of the ingredients are well combined.
- Cover the pot and reduce the heat to medium-low. Allow the chili to simmer for at least 45-minutes. The longer it simmers the better it tastes!
- Serve warm with additional toppings like sour cream, shredded cheese, cilantro, diced avocado, etc.