I may be one of those basic girls, that when a see a leaf fall to the ground come September, I immediately start thinking pumpkin EVERYTHING! Even though I am currently a Cali girl, I am a Jersey girl at heart. So naturally I miss the fall, apple and pumpkin picking, the crisp air, leaves changing colors and falling to the ground. What better way to channel my inner East Coaster than with a pumpkin chili recipe in the 85 degree weather out here in California ;).

Pumpkin actually has a lot of great health benefits! It is full of fiber, aiding with digestion and it contains vitamins A, E and iron, which helps support your immunity.  During this time of year, you see a lot of dessert and sweet recipes with this hidden (or not so hidden) gem in it, so I am bringing a more savory dish (with optional added collagen and protein via Vital Proteins bone broth) to help keep you warm on those cool, crisp fall nights.

1. In a large pot, over high heat, add the oil and brown the turkey meat until almost cooked through.
2. Drain excess fat/oil, leaving some in the pot. Add onions and peppers and cook until softened (about 3-5 minutes) then add garlic and cook for an additional minute. Stirring frequently.
3.  Add cans of crushed tomatoes, diced tomatoes and pumpkin puree as well as all the spices and stir. If adding Vital proteins bone broth, add 2 scoops and stir well into mixture.
4. Allow to bubble, then cover and reduce heat. Cooking for an additional 15 minutes to enhance flavors and up to 45 minutes.
5. Taste, and add additional spices to liking (i.e. salt, more chili/cayenne for a kick)

Additional add-ons to make this dish heartier (not all are Whole 30 Compliant)

• shredded cheese or nutritional yeast
• beans
• avocado
• sour cream

Print Recipe

Pumpkin Turkey Chili (Whole 30 friendly- with added Vital Proteins)

This savory fall dish, is packed with protein, fiber, vitamins A, E and iron to help keep you satiated and help support immunity.

Course

Main Dish

Prep Time

10-15 minutes

Cook Time

15-45 minutes

Servings

Ingredients

• 1 lb ground turkey
• 1 tsp oil (coconut, olive)
• 1/2-1 onion, chopped (I used half an onion)
• 1 green pepper, chopped
• 1/2 red, orange or yellow pepper, chopped
• 3 cloves garlic, minced
• 1 14.5 oz can pumpkin puree (make sure it is 100% canned pumpkin and not pumpkin pie filling)
• 1 28 oz can crushed tomatoes (unsalted)
• 1 14.5 oz can diced tomatoes (unsalted)
• 1 tsp salt (more to taste)
• 2 tsp paprika
• 1 tsp chili powder
• 1/2 tsp cayenne pepper
• 1/2 tsp cumin
• 1/2 tsp pumpkin spice, optional (for more of a pumpkin flavor)
• 2 scoop Vital Proteins bone broth, optional (chicken or beef)

Course Main Dish Prep Time 10-15 minutes Cook Time 15-45 minutes Servings Ingredients 1 lb ground turkey 1 tsp oil (coconut, olive) 1/2-1 onion, chopped (I used half an onion) 1 green pepper, chopped 1/2 red, orange or yellow pepper, chopped 3 cloves garlic, minced 1 14.5 oz can pumpkin puree (make sure it is 100% canned pumpkin and not pumpkin pie filling) 1 28 oz can crushed tomatoes (unsalted) 1 14.5 oz can diced tomatoes (unsalted) 1 tsp salt (more to taste) 2 tsp paprika 1 tsp chili powder 1/2 tsp cayenne pepper 1/2 tsp cumin 1/2 tsp pumpkin spice, optional (for more of a pumpkin flavor) 2 scoop Vital Proteins bone broth, optional (chicken or beef)

Instructions

1. In a large pot, over high heat, add the oil and brown the turkey meat until almost cooked through.
2. Drain excess fat/oil, leaving some in the pot. Add onions and peppers and cook until softened (about 3-5 minutes) then add garlic and cook for an additional minute. Stirring frequently.
3. Add cans of crushed tomatoes, diced tomatoes and pumpkin puree as well as all the spices and stir. If adding Vital proteins, collagen, add 2 scoops and stir well into mixture.
4. Allow to bubble, then cover and reduce heat. Cooking for an additional 15 minutes to enhance flavors and up to 45 minutes.
5. Taste, and add additional spices to liking (i.e. salt, more chili/cayenne for a kick)

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