Pumpkin Chili

Paleo | Whole 30 | Gluten Free | Vegetarian Option

Serving Size 4
Total Time 30 Minutes



1 large yellow onion, chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

2 carrots, chopped

3 celery stalks, chopped

2 cloves of garlic, minced

2 tablespoons extra virgin olive oil

1 pound 93% lean ground turkey

3 tablespoons chili powder

1 can kidney beans, drained and rinsed

1 1/2 tablespoon cumin

1 tablespoon smoked paprika

2 teaspoons dried oregano

2 teaspoons salt

2 teaspoons pepper

2 tablespoon tomato paste

1 cup butternut squash, chopped

1 zucchini, chopped

15 ounce can pumpkin puree

14.5 ounce can diced tomatoes

2 handfuls kale, chopped

2 cups chicken stock

3 stalks green onions, chopped

1 avocado

1 bunch cilantro, chopped

  • Heat a large soup pot over medium high heat. Add 1 tablespoon extra virgin olive oil and cook the onions, bell peppers, carrots, celery, butternut squash, garlic and season with salt and pepper until softened.

  • In the same pot, add in turkey and cook until brown, season with salt and pepper.

  • Add the spices and stir to combine.

  • Add the pumpkin, diced tomatoes, tomato paste, kidney beans, zucchini, and chicken stock. Stir to combine.

  • Cook over medium low heat until the vegetables are tender. Taste and add more seasonings/salt if desired.

  • Add in kale and cook until wilted.

  • Serve chili over caulirice and top with cilantro, avocado, and green onions.

tips & tricks

Vegetarian Option: Leave out chicken and replace chicken

stock for vegetable stock.

Add in additional beans for extra protein.

Short on time? Throw ingredients in the crockpot and cook on low for 4 -5 hours.

Tel: 985-869-2036

New Orleans, Louisiana

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