Easy Whole30 Pumpkin Chili

overhead view of two black rimmed bowls of pumpkin chili.

You’ll be amazed by this easy Whole30 Pumpkin Chili. It’s all ground turkey, veggies and bean-free, but I guaranteed you won’t even miss them because this is even better than the traditional recipe.

Course Main Course

Cuisine Mexican

Keyword Beef, Chili, dinner, gluten-free, low-carb, paleo, pumpkin, veggies, whole30

Prep Time 12

Cook Time 35

Total Time 47

Servings people

Calories 266kcal

Author Olivia Ribas

Ingredients

2 tbsp olive oil
½ cup celery diced
½ cup red onion chopped
2 garlic cloves minced
1 lb grass-fed ground turkey
2 tsp red pepper flakes
2 tsp ground cumin
2 tsp paprika
1 ⁄2 tsp ground coriander
Salt and black pepper
½ cup red bell pepper chopped
4 ½ cups sweet potato diced
1 cup pumpkin puree
3 cups diced tomato with juice if you are using diced tomato from a can
1 cup tomato sauce any tomato sauce that doesn’t contain sugar
1 cup chicken broth
Fresh cilantro jalapeño and avocado for garnishing

US Customary - Metric

Instructions

In a large Dutch Oven Pot, heat olive oil over medium-high heat.
Add celery, red onion and sauté for 3 minutes. Then, add garlic and sauté for 30 seconds longer.
Add ground turkey and cook, breaking up the turkey with a wooden spoon, until the turkey is cooked through, about 5 minutes.
Add red pepper flakes, cumin, paprika, coriander, salt, and pepper to taste. Mix everything well.
Add red bell pepper, sweet potato, pumpkin puree, diced tomatoes, tomato sauce and chicken broth.
Stir mixture, cover with a lid and bring to a simmer. Cook the chilli for 30-40 minutes.
Serve with fresh chopped cilantro, jalapeño and avocado on top.

Notes

Looking for more Whole30 recipes? HERE is a list of easy, quick and delicious Whole30 recipes for you.
Make sure you buy canned pumpkin puree and not pumpkin pie filling.
Feel free to add more red pepper flakes for a spicier chili.
Make sure to cut your sweet potatoes as evenly as possible. You can buy pre-cut sweet potatoes if you want to save some time.
To store: To store leftovers, transfer the chili to an airtight container and keep refrigerated for up to 4 days.
To reheat: You can reheat chili in the microwave or stovetop.
To freeze: Freeze chili in a freezer-safe container for up to 3 months.

Nutrition