I was watching a docu-series on TV in which someone made a pumpkin turkey chill. Having a large, uncut pumpkin sitting in my kitchen, I decided to make my own keto version of the dish, using a combo of traditional chill spices, along with ones commonly associated with pumpkin that you wouldn't normally think to add to chill, like cinnamon, ginger, and nutmeg. It may sound strange, but trust me, it's works! It's the perfect, stick-to-your-ribs kind of meal for a cold, blustery fall day.
Keto Creamy Pumpkin Turkey Chili Recipe
Ingredients:
- ¾ teaspoon baking soda
- 1½ teaspoons kosher sea salt
- 2 tablespoons water
- 2 lb ground turkey (thigh if possible)
- 3 tablespoons ghee or unsalted butter
- 1 cup onion, finely chopped
- 1 cup celery, diced
- Kosher salt, to taste
- 1 cup white mushrooms, chopped
- 2 jalapeños, chopped
- 2 garlic cloves, chopped
- 1½ teaspoons mild chili powder
- 1 teaspoon ground coriander
- ½ teaspoon ground sage
- ½ teaspoon smoked paprika
- ½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg, (freshly grated if possible)
- ¼ teaspoon white pepper
- One 15-ounce can unsweetened pumpkin purée (*Or an equivalent amount of homemade stuff.)
- One 14 oz can diced tomatoes
- 1¾ cups lupini beans, drained
- 1½ cups chicken bone broth
- 1 oz bourbon whisky
- 1½ tablespoons lemon juice, freshly squeezed
- 1 cup heavy cream (*Or coconut cream for dairy-free)
Toppings Ingredients:
- Homemade fermented habanero hot sauce (if you want it a little spicier)
- Homemade sour cream or creme fraiche
- Cheddar or Monterey Jack Cheese
- Green onions, sliced
- Nutmeg, freshly grated
*Directions:
Whisk together baking soda, kosher salt and water in a large mixing bowl. Add the ground turkey and work the mixture into it. Allow to rest for 20 minutes while you get started on the other ingredients.
Melt butter in a large pot over medium heat. Add onions and a sprinkle of kosher salt, and sauté until translucent, around 2-3 minutes. Add garlic and sauté until fragrant, around 1-2 minutes. Add all the spices and sauté until fragrant, around 1 minute.
Add ground turkey and cook, breaking it up until white, about 5 minutes.
Add beans, pumpkin puree, jalapeños, mushrooms, broth, tomatoes, lemon juice, and bourbon. Cover and cook on high for 4 hours or low for 8 hours.
Stir in heavy cream or coconut cream and allow to warm back up before serving. Adjust seasoning to taste. Add to bowls and top with cheese, sour cream, green onions and freshly grated nutmeg, and serve. Enjoy!
Instant Pot Directions:
Whisk together baking soda, kosher salt and water in a large mixing bowl. Add the beef and work the mixture into it. Allow to rest for 20 minutes while you get started on the other ingredients.
Add butter and set to saute. Once the butter is melted, add onions and a sprinkle of kosher salt and sauté until translucent, around 3 - 4 minutes; add garlic and sauté until fragrant, around 1-2 minutes. Add all spices and sauté another minute until fragrant. Stir in turkey to coat with slices and sauté until it the outside is cooked.
Add beans, pumpkin puree, jalapeños, mushrooms, broth, tomatoes, lemon juice, and bourbon.
Cover and set to slow cook 4 hours on high or 8 hours on low. If you’re in rush, you an also set it to pressure cook on high pressure 25 minutes, followed by natural release.
Stir in heavy cream or coconut cream and allow to warm back up before serving. Adjust seasoning to taste. Add to bowls and top with cheese, sour cream, green onions and freshly grated nutmeg, and serve. Enjoy!
Did you make this keto creamy pumpkin turkey chill recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy!
