Wednesday, November 4, 2015

HAPPY FALL! | Paleo Pumpkin Turkey Chili Recipe

Another long break between posts... Sorry guys! Fall is always crazy, schedule wise. Work, family, friends.. It's a busy time of year, but I'm extremely thankful!

The weather has been so nice recently. A little rain here and there, but for the most part, it's been gorgeous. Beautiful fall days are just the best. The leaves are so pretty, and everyone is in a good mood.

Fall is also a WONDERFUL time for food. Oh man...All of the warm, delicious recipes pop up during this time of year. Pumpkin everything. I'm one of those pumpkin freaks. Yep. Not at all afraid to admit it. I love cooking with pumpkin. It's so creamy, and it brings out some delicious flavors in your food. There's also sweet potatoes, squash, apples, etc... Yum!

I've been playing around with my pumpkin turkey chili recipe for some time, and I think I've finally got it down. The fire-roasted tomatoes really compliment the pumpkin well in this recipe. I also love adding cinnamon. It's such a great flavor. This chili is PERFECT for leftovers. Make up a huge batch, and eat this throughout the week :) It's also a one-pot meal, and super fast to make!

Paleo Pumpkin Turkey Chili
Serves 4


  • 1 tbsp coconut oil
  • 1 large onion, diced
  • 6 cloves of garlic, minced
  • 1 large bell pepper, diced
  • 1 jalapeno, diced
  • 1 lb ground turkey (or ground meat of choice)
  • 1 tbsp paprika (could also use smoked paprika for stronger flavor)
  • 1 tbsp chili powder
  • 1 tsp cinnamon
  • 1 tsp salt
  • 2 cans of fire-roasted diced tomatoes
  • 1 c. bone broth
  • 1 15oz can of pumpkin puree (not pumpkin pie filling)

1.   Prepare veggies, while heating coconut oil over medium high heat in the dutch oven. You could also use a large pot here, but I feel like the dutch oven is the best pot to use for chili.

2.   Cook onion and garlic in the pot until fragrant, about 3 min.

3.   Add the bell pepper and jalapeno, and coninue to cook. Let this go for a couple minutes, until the bell pepper is starting to look a little soft.

4.   Add the turkey to the pot, and cook until no longer pink.

5.   Next, add the spices. Stir and cook for about a minute to let the meat and veggies soak up the flavor. Then add the tomatoes and broth. Let simmer for 5 min.

6.   Last, add the pumpkin to the chili. Stir and turn the burner temp to low. Cover and let the pot simmer for 10 min. During this time, do not remove the lid or stir the chili. Let it all soak up the flavor undisturbed.

7.   After the 10 min are up, stir the chili together. Serve immediately, and store the leftovers after dinner!

If you like beans in your chili, you could add those as well! I would add them with the broth and tomatoes in step #5.

Need tips for storing your leftovers? Check out this post on how to store your food.


Until next time...

No comments:

Post a Comment

Print Friendly and PDF