Paleo Pumpkin Chili

4.0/5 rating (4 votes)
Paleo Pumpkin Chili

You can use ground beef but I love the turkey and pumpkin combination. This is perfect for the fall.

I love to top with diced avocado!


  • 2 tablespoons coconut oil
  • 2 pounds ground turkey
  • 1 yellow onion, diced (3/4 cup)
  • 4 cloves garlic, diced
  • 1 1/2 teaspoon sea salt
  • 1 teaspoon freshly ground pepper
  • 2 tablespoons chili powder
  • 1 tablespoon oregano
  • 1 tablespoon paprika
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cayenne
  • 2 1/2 cups sugar pumpkin*
  • 1 (28 ounce) can fire roasted tomatoes, diced
  • 1 (15 ounce) can tomato sauce
  • 1 (7 ounce) can diced, roasted green chilies
  • 1 cup low sodium chicken broth/stock


  1. Heat a Dutch oven or large pot over medium-high heat. Add in coconut oil and let melt and get hot.

  2. Add in ground turkey and let cook for about 7 minutes.  Break apart during cooking with a wooden spoon.

  3. Add in onion, garlic, salt, pepper, chili powder, oregano, paprika, cinnamon and cayenne pepper. Stir together and cook for about 2 minutes.

  4. Lower heat to medium then add in pumpkin and let cook siring gently into the mixture for 10 minutes.

  5. Add in fire roasted tomatoes, tomato sauce, green chilies and chicken broth/stock sitting well until combined.

  6. Cover and let cook for 20 minutes.

  7. Cindy’s Note: *You can substitute a can of pumpkin puree for the sugar pumpkin.  (not pumpkin pie mi).  If you use pumpkin you can stir in and add in remaining ingredients and follow as usual.

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