Paleo Turkey Pumpkin Chili


When I think about fall in the US, I think pumpkins! When my friends asked me to make a great chili, I immediately thought, yes! I'm going to make one with pumpkin in it. I thought pumpkin isn’t just for pies and bread! I love to use pumpkin for savory recipes. Try this Instant Pot Pumpkin Chili recipe for a healthy boost of nutrition and flavor. This recipe is excellent for a family, and you can enjoy leftovers all week.

The great thing about chili is that you can add any vegetable you want and make different versions of chili. Well technically they are not chili, but I like to call them like that.

When I tried after the chili was done it was sooo good! OH. MY. GOODNESS! I think you’re going to love it.

I like to make my food very, and this chili has a mild kick to it and
canned pumpkin adds a smooth and velvety consistency!

This recipe doesn't have beans in it because a lot of times I can't eat them as well as so many other people, so I decided to make a beanless version of it.

I used roasted pumpkin and canned pumpkin because canned pumpkin makes the texture beautifully smooth, helps thicken the base and helps hold everything together.

Beyond pumpkin and the canned pumpkin puree, there is so much fun fall flavor going on here.

I added cinnamon and nutmeg, which are warming, slightly spicy flavors that go so well in the chili. I can assure you those spices are not just for pumpkin pie!

I used hard apple cider for a hint of sweetness that’s goes perfectly well with the spiciness of the cayenne and chili powder along with enhancing the natural flavor of the pumpkin.

This chili is delicious and perfect for cozy fall weather especially after playing in the pile of leaves or gobbling up a big bowl after trick or treating in the cold. Don’t you think?

I added some sour cream on the end. If you are allergic to dairy, you can make a cashew cheese instead. Then garnish with fresh cilantro, green onions, diced avocados, and chopped tomatoes!



Servings: 6-8

Ground turkey, lean - 1 lb
1 medium pumpkin
1 onion
4 large garlic cloves
1 3/4 C chicken stock or bone broth
28 oz fire roasted tomatoes
1 can pumpkin puree
1/2 tsp. Aleppo pepper
1 T cinnamon
1 T cumin
1/8 tsp. nutmeg
1 T chili powder
3 T chopped cilantro
3 T avocado oil
Sour cream - if you want to use it for serving on chili
salt and pepper to taste

Roast the pumpkin:
1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
2. With a sharp knife slice off the top of your pumpkin.
3. Slice your pumpkin in half from top to bottom.
4. Scoop out the inside filling.
5. Place both halves of your pumpkin sliced-side-down and pop them into your oven.

Let it bake for about 35 – 45 minutes depending on the size.

Season ground turkey with a generous amount of salt and pepper.
Add oil and Satuedd 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 saute it 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 if you want to.

In Health,