The Best Healthy Pumpkin Turkey Chili for this fall! This Turkey Chili recipe is packed with autumn flavors, protein and veggies. It is also Paleo, Keto and Whole 30 Friendly

PREP TIME: 20 minutes COOK TIME: 30 minutes TOTAL TIME: 50 minutes



  • 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)


  1. Dice bell peppers in to cubes, mince garlic, onion and jalapeno.
  2. Saute bell pepper, jalapeno, garlic and onion for 5 – 7 minute or until soften
  3. 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
  4. Add all the cooked ingredients along with pumpkin puree, carrots, (apples if using any), canned tomato, tomato paste in a pot.
  5. 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)

  1. 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.
  2. Once it’s done cooking, turn the pressure cooker to “venting” and wait until the pressure is all let out.

Cook in Slow Cooker

  1. Cook for 3 – 4 hours on high, or 5 -6 hours on low. Until the carrots are softened.


  1. Top with avocado, cilantro and full fat yogurt and shredded cheese or any other toppings you like.
  2. Serve with corn bread or your favorite crackers. ENJOY!


  1. If you prefer spicier, keep the seeds of jalapeno (it definitely caught my mouth on fire)
  2. 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.
READ  Coconut Milk Chicken with Jalapeño Mango Chutney

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