Pumpkin Turkey Chili

Chili is one of my favorite recipes to cook in the winter. I love adding pumpkin to chili as it pairs nicely with the chili seasonings. Pumpkin also serves as a great tomato substitute for those avoiding nightshades, such as anyone following the Autoimmune Paleo (AIP) protocol.

AIP is an immensely powerful protocol for those who require additional immune support. However, it can be a challenging protocol to follow during the initial elimination portion. Seed-based spices are typically off-limits, taking chili off the table. I have included an AIP-friendly spice blend to allow those following this protocol a way to safely enjoy chili again. I also included a vegetarian option that works as both a main meal or a side dish for vegans, vegetarians, and meat-eaters alike. I hope you enjoy!

Makes 4-5 servings

Ingredients:

1 tablespoon cooking fat (coconut oil, butter, or ghee work well)
1 onion, diced
1 pound ground turkey
2 cups of chicken stock or bone broth
1 15-ounce can pumpkin puree
1 15-ounce can diced tomatoes (substitute 1.5 cups diced zucchini to for AIP version)
2 tablespoons chili spice blend (see below)

Instructions:

Heat cooking fat over medium heat in a large pot. Add the onion and cook for 5 minutes, until translucent.
Crumble the ground turkey into the pan and cook until no longer pink, approximately 7-10 minutes.
Add the pumpkin puree, chicken stock, and chili spice blend. Simmer for 15 minutes uncovered. Serve hot, over baked potatoes or noodles, garnished with diced avocado, chopped cilantro or sliced green onions. Enjoy!
To store: bring to room temperature then place in freezer-safe container and cover. Chili will keep for 3 days in the refrigerator and 2 months in the freezer.

Chili Spice Blend

Combine in an airtight container:

2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon salt
1 teaspoon paprika
½ teaspoon black pepper

AIP-friendly Chili Spice Blend:

Combine in an airtight container:

2 tablespoons garlic powder
1 tablespoon onion powder
2 teaspoons oregano
1 teaspoon salt
½ teaspoon cinnamon

Vegetarian variation: substitute 4 cups of vegetable stock for the 2 cups chicken broth. Substitute a 3-pound butternut squash for ground turkey. Peel and dice the squash. Add it with the onions and cook for 10 minutes. Add the pumpkin puree, stock, and spices and simmer until squash is soft, approximately 45-60 minutes.