I’ve been making chili for as long as I can remember, but I never thought about making pumpkin chili until this fall. I’ll be honest I was very skeptical, but it turned about incredible. Something about cumin and chili powder mixed with cinnamon really works! This recipe is a new favorite and features a paleo cornbread that really brings this meal to the next level. Try it out!
Here’s what you’ll need:
For the chili
- 1 lb ground turkey
- 2 tbsp avocado or olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 bell pepper, chopped
- 2-3 medium sized sweet potatoes, cubed
- 2 cups tomato sauce
- 2 cups diced tomatoes
- 1 cup pumpkin puree
- 1 15oz can kidney beans
- 2 tsp chili powder
- 2 tsp paprika
- 2 tsp cumin
- 2 tsp cinnamon
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp baking soda
- 1-2 cups water, if needed
For the cornbread
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp baking soda
- 1/4 cup coconut oil or ghee
- 2 tbsp maple syrup
- 2 eggs
Begin by fully cooking the turkey meat on a skillet with avocado or olive oil until browned all over. Set aside.
In large pot, add the chopped onion, garlic and pepper with 2 tbsp of avocado or olive oil. Cook on medium-high heat until onions are translucent and browning. Add the sweet potato to the pot and stir.
Cook for a few more minutes then add the tomatoes, tomato sauce, kidney beans and pumpkin puree to the pot along with the ground turkey.
In a small bowl, whisk together the chili powder, paprika, cumin, cinnamon, salt and pepper. Pour into the pot and mix everything once again. Put on the cover and simmer over medium heat for 30 minutes, or until the sweet potato cubes are tender.
Uncover, add the baking soda and mix once again. If the chili is too thick, add up to two cups of water. Serve immediately or let sit on low heat.
To make the cornbread, first whisk all dry ingredients together, then mix in wet ingredients and stir until fully incorporated.
Transfer the mix to a 9″ baking dish lined with parchment paper and bake at 350 degrees for 20-26 minutes, until golden brown.
PUMPKIN CHILI WITH PALEO CORN BREAD
Ingredients:
For the chili
- 1 lb ground turkey
- 2 tbsp avocado or olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 bell pepper, chopped
- 2-3 medium sized sweet potatoes, cubed
- 2 cups tomato sauce
- 2 cups diced tomatoes
- 1 cup pumpkin puree
- 1 15oz can kidney beans
- 2 tsp chili powder
- 2 tsp paprika
- 2 tsp cumin
- 2 tsp cinnamon
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp baking soda
- 1-2 cups water, if needed
For the cornbread
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp baking soda
- 1/4 cup coconut oil or ghee
- 2 tbsp maple syrup
- 2 eggs
Instructions:
- Begin by fully cooking the turkey meat on a skillet with avocado or olive oil until browned all over. Set aside.
- In large pot, add the chopped onion, garlic and pepper with 2 tbsp of avocado or olive oil. Cook on medium-high heat until onions are translucent and browning. Add the sweet potato to the pot and stir.
- Cook for a few more minutes then add the tomatoes, tomato sauce, kidney beans and pumpkin puree to the pot along with the ground turkey.
- In a small bowl, whisk together the chili powder, paprika, cumin, cinnamon, salt and pepper. Pour into the pot and mix everything once again. Put on the cover and simmer over medium heat for 30 minutes, or until the sweet potato cubes are tender.
- Uncover, add the baking soda and mix once again. If the chili is too thick, add up to two cups of water. Serve immediately or let sit on low heat.
- To make the cornbread, first whisk all dry ingredients together, then mix in wet ingredients and stir until fully incorporated.
- Transfer the mix to a 9″ baking dish lined with parchment paper and bake at 350 degrees for 20-26 minutes, until golden brown.