This low carb, protein-packed chili is the perfect weeknight meal when the weather turns cold. And, it feels like the weather turned cold really quick! We were busy soaking up the warm afternoon sunshine and fall foliage, and then in the blink of an eye there's snow and hints of winter. It's the time of year where we in earnest dust off all of our favorite soups, stews, and chilis and really put the slow cooker or crockpot to use.
This chili recipe leans into fall flavors (yep, all things pumpkin still!) and uses ground turkey for a lean protein source making it feel more like a complete meal. You can easily swap in lean ground beef or pork if turkey isn't your thing, or go vegetarian with a veg ground alternative and swap in vegetable broth for the chicken stock. The recipe calls for coconut sugar to balance and bring out some of the flavors in the sauce. Coconut sugar is a good alternative to cane or brown sugar in recipes as it won't cause your blood sugars to spike as high after eating.
Let's talk about toppings and chili accompaniments real quick. In Liz and David Josefsberg's house, they are fans of having chili on roasted potatoes or sweet potato halves. Some of our team members love topping chili with a few crispy crunchy tater tots. You can easily serve it on top of a scoop of rice or quinoa. Or, enjoy your chili as is, adorned with your favorite toppings - shredded cheddar cheese, chopped chives, avocado slices, a dollop of sour cream ... really the sky's the limit! Take a picture and tag us on social media (@target100program) when you make it so we can see what toppings and sides you picked with your chili!
Still haven't gotten your fill of all things pumpkin? Give our pumpkin and pecan salad a try. It would also be a great side dish for Thanksgiving, hint hint! We'd also recommend our low carb Air Fryer Egg Bites for easy breakfast ideas this week or as an appetizer before holiday festivities.
Easy Low Carb Turkey Pumpkin Chili Recipe
Serves: 4 Prep Time: 10 mins Cook Time: 20 mins
2 tbsp. olive oil
3 cloves garlic, minced
1 red onion, diced
1 lb. lean ground turkey
14 oz. pumpkin puree
2 - 14 oz. cans chopped tomatoes
3 tbsp. tomato paste
1 tbsp. coconut sugar
½ cup chicken broth
1 tbsp. Sriracha sauce
2 tbsp. chili powder
1 tsp. smoked paprika
salt & pepper to taste
Heat the olive oil in a large pot over a medium/high heat. Add the garlic and onion and sauté for 2-3 minutes until fragrant.
Add the ground turkey and cook for a further 5-6 until the turkey has browned. Add the remaining ingredients to the pot and mix until well combined. Cover the pot, bring to a boil, then lower the heat and simmer gently for 10 minutes.
Taste for seasoning and serve immediately.
This recipe has 18g carbohydrates and 24 grams protein per serving. Carb count does not include toppings or any chili accompaniments.