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–+ servings

Whole30 Pumpkin Turkey Chili

Savor the comforting flavors of this hearty Whole30 pumpkin turkey chili packed with lean ground turkey, seasonal vegetables, warming spices, and pumpkin puree. Perfect for meal prep or family dinners!
Print Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 8 bowls
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 large yellow onion chopped
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 2 medium carrots chopped
  • 4 medium celery stalks chopped
  • 2 cloves garlic grated or finely minced
  • 2 tablespoons olive oil
  • 2 pounds 93% lean ground turkey
  • 3 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 2 teaspoons dried oregano
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1/2 medium butternut squash chopped, about 2 cups
  • 15 ounce can pumpkin puree
  • 14.5 ounce can diced tomatoes
  • 15 ounce can marinara sauce
  • 2 cups chicken stock
  • toppings of choice sliced jalapeño, scallions, avocado, diced red onion, cilantro, limes

Equipment

  • Dutch oven
  • Soup pot
  • wooden spoon
  • Knife
  • Cutting board

Method
 

  1. Heat a dutch oven or large soup pot over medium-high heat. Add 1 tablespoon olive oil and cook the onions, bell peppers, carrots, celery, garlic, 1 teaspoon salt, and pepper for 10 minutes until softened. Transfer this mixture to a bowl and set aside.
  2. In the same dutch oven, reduce heat to medium-low, add another tablespoon of olive oil, and cook the ground turkey for about 10 minutes until fully browned.
  3. Add chili powder, cumin, smoked paprika, oregano, and the remaining teaspoon of salt and pepper. Stir well to coat the turkey in the spices.
  4. Return the cooked vegetables to the pot. Add the chopped butternut squash, pumpkin puree, diced tomatoes, marinara sauce, and chicken stock. Stir everything together to combine.
  5. Reduce heat to medium-low and let the chili simmer for 1 to 2 hours, stirring occasionally, until the vegetables are tender. Adjust seasonings to taste, if needed.
  6. Serve warm with your desired toppings such as sliced jalapeño or diced red onion.
  7. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for as long as 1 year.

Nutrition

Calories: 250kcalCarbohydrates: 15gProtein: 30gFat: 8gSaturated Fat: 1.5gCholesterol: 60mgSodium: 800mgPotassium: 650mgFiber: 4gSugar: 6gVitamin A: 250IUVitamin C: 70mgCalcium: 40mgIron: 1.5mg

Notes

This recipe is versatile, delicious, and perfect for Whole30 compliance. Adjust seasonings for spice preferences, and consider experimenting with toppings. Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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