Turkey Pumpkin Chili
Published Dec 18, 2020
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Made with turkey instead of beef, this chili is a healthier alternative to traditional chili. Plus, this Turkey Pumpkin Chili recipe is not just gluten-free, but since it omits beans, it’s also Paleo!
Turkey Pumpkin Chili
Ingredients
- 2 tablespoons (30 mL) extra virgin olive oil
- 2 medium yellow onions, , diced
- 1 small red bell pepper, , seeded and diced
- 1 small green bell pepper, , seeded and diced
- 1 jalapeño pepper, , finely diced
- 6 cloves garlic, , minced
- 2 pounds (910 g) ground turkey, 94% lean
- 3 tablespoons (24 g) chili powder
- 1 tablespoon (6 g) ground cumin
- 2 teaspoons (2 g) dried oregano
- 1½ teaspoons (4 g) ground cinnamon
- 1 teaspoon (2.3 g) smoked paprika
- ¼ cup (60 mL) tomato paste
- 2 cups (475 mL) low-sodium gluten-free chicken stock
- 1 (28-ounce/793-gram) can diced tomatoes
- 1 (15-ounce/425-gram) can pumpkin puree
- 1½ teaspoons (9 g) kosher or fine sea salt
Optional toppings:
- Fresh cilantro, , chopped
- Avocado, , sliced
- Jalapeño peppers, , thinly sliced
- Green onions, , sliced
- Hot sauce
- Lime wedges
Instructions
- Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the onions and peppers and sauté until tender, about 6-7 minutes.
- Add the minced garlic and cook until fragrant, about 1 minute.
- Add the ground turkey to the pot, breaking it apart with a spoon. Stir in the chili powder, cumin, oregano, cinnamon, and smoked paprika. Cook until the turkey is no longer pink, about 5-6 minutes.
- Stir in the tomato paste and cook until it starts to brown, about 2-3 minutes.
- Pour in the chicken stock, tomatoes, pumpkin puree, and salt. Bring the pot to a boil, then reduce the heat to a simmer. Cover and cook for 30-45 minutes, stirring occasionally.
- Season with more salt, to taste, and serve with additional toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.