The Best Healthy Pumpkin Turkey Chili for this fall! This chili recipe can be made in a slow cooker, instant pot or on the stovetop. It is packed with autumn flavors, protein, and veggies. This turkey chili recipe can also be made Paleo, Keto and Whole30.
This Healthy Pumpkin Turkey chili recipe is an Autumn Favorite in my house.
Paired with my gluten-free honey jalapeno cornbread, it makes a perfectly comforting, cozy, and delicious dinner for the whole family.
Although it’s not quite chilly here in Charlotte in the middle of September, we are only a week from official Autumn.
I have been living the Fall vibes with everything pumpkin, spiced apples, you name it.
This Pumpkin Turkey Chili recipe is a fall twist on my Sweet Potato Turkey Chili. Let me tell you, pumpkin puree in turkey chili is a game-changer.
Why Pumpkin Puree in Chili Recipe
It makes it Sweet and Creamy!
Originally, I was adding the pumpkin puree just because I have been obsessed with everything pumpkin lately. But this pumpkin chili came out so creamy. The pumpkin puree adds a subtle sweetness to the chili as well.
Secret Ingredient: Cacao Powder in Pumpkin Chili
This is my Secret Weapon! You are laughing at me.
I know I am obsessed with chocolate. But trust me, cacao powder takes this pumpkin chili recipe to the next level. It adds a little chocolate and nutty to the chili. The slight bitterness to the cacao powder also balances the acidity of the tomato broth seamlessly.
Additional Ingredients I love for Healthy Pumpkin Chili
Fire Roasted Tomatoes – Smokey and Sweet
Kidney Beans or Black Beans – if you are not following paleo or whole 30 compliant, adding a can of beans adds a great creamy texture and to this pumpkin chili.
Health Benefits in This Fall Chili
Additionally, pumpkin is packed with nutrients.
1. Pumpkin is Rich in Fiber.
So it keeps you full longer. I remember growing up my mom would always steam sweet pumpkin for me as a snack to hold me over from that after-school cravings.
2. Regulate Blood Pressure and Blood Sugar
Again, the fiber, potassium and vitamin C content all have potential benefits in lowering blood sugar, blood pressure and diabetics.
3. Pumpkin help Boost Immunity
Pumpkin is high in Vitamin C, antioxidants and beta-carotene which is great for your immune system.
Read More Here.
How to Make Healthy Pumpkin Turkey Chili
Instant Pot (Pressure Cooker) Pumpkin Chili
When I am running low on time, I love using my instant pot (pressure cooker ) to make this chili. It only takes 30 minutes to cook. A great option for last-minute dinner planners.
Slow Cooker Turkey Chili
On the other hand, if you have planned a little further in advance, this is also an easy chuck and done way to cook this recipe. Once you add all the ingredient to your slow cooker, you can just walk away for 3 hours (cook on high), or up to 6 hours (cook on low)
How to Serve Pumpkin Turkey Chili
Are we talking about toppings?
If you know me, toppings are my love language. There is no exception for this pumpkin chili. Here are a few of my favorite toppings:
- Yogurt of choice:
- Choose full fat, dairy-free, or sour cream as you like.
- Gluten-Free Corn Bread
- Gluten-Free pasta
- Shredded Cheese
- Crackers (My favorite one Linked Here)
How to Store Pumpkin Chili
Store it in an airtight container in the refrigerator for up to 5 days. So double up the batch and meal prep this pumpkin chili on the weekend to eat throughout the week.
You can also freeze them. Store them individually sized containers. So when you take them out of the freezer, you don’t have to thaw the whole entire container, a blob chili. They make a healthy and homemade “freezer dinner” for those busy week nights.
I LOOK FORWARD TO SEEING YOUR CREATIONS. YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE INSTAGRAM BY TAGGING @SHUANGYS_KITCHENSINK AND HASHTAG #SHUANGYSEATS
You May Also Like These Recipes for this Fall:
- 1 lb organic ground turkey
- 1 can pumpkin puree
- 3 peeled and chopped carrots
- 1 14.5 ozcan fire roasted diced tomato
- 1/2 6 oz. can tomato paste
- 1 cup chopped yellow onion (half of a medium)
- 1/2 cup chopped bell pepper
- 1/4 chopped jalapeno (optional)
- 3 cloves garlic
- 2 - 4 cups of bone broth (See notes)
- 1 small apple cubbed (Optional)
- 2 tbsp chili powder
- 1 tsp paprika
- salt, pepper (to taste)
- 1 heaping tbsp cacao powder
- 1/2 tsp cayenne pepper (optional)
- Dice bell peppers in to cubes, mince garlic, onion and jalapeno.
- Saute bell pepper, jalapeno, garlic and onion for 5 - 7 minute or until soften
- Cook ground turkey in a pan with 2 tbsp of oil until completely brown (no raw/red meat left). Break the turkey meat apart to little pieces while browning
- Add all the cooked ingredients along with pumpkin puree, carrots, (apples if using any), canned tomato, tomato paste in a pot.
- Season with 2 tablespoon of chili powder, paprika, salt and pepper to taste. And stir all the ingredients well.
Cook in Instant Pot (Pressure Cooker)
- My favorite way, so quick and easy in my multi-pot : seal the top and have the pressure setting on high. Cook for 30 minutes.
- Once it's done cooking, turn the pressure cooker to "venting" and wait until the pressure is all let out.
Cook in Slow Cooker
- Cook for 3 - 4 hours on high, or 5 -6 hours on low. Until the carrots are softened.
- Top with avocado, cilantro and full fat yogurt and shredded cheese or any other toppings you like.
- Serve with corn bread or your favorite crackers. ENJOY!
- If you prefer spicier, keep the seeds of jalapeno (it definitely caught my mouth on fire)
- Adjust the amount of bone broth depending on how liquidy you like your chili. For thicker chili, use 2 cups or less broth, or add up to 4 cups if you like dipping a fluffy corn bread muffin in the chili broth.
Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
Amount Per Serving: Calories: 280Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 62mgSodium: 557mgCarbohydrates: 10gFiber: 3gSugar: 5gProtein: 23g
The Nutrition Fact Below is specific to the ingredient I choose to use for this recipe, which may vary.