I love a good chili on a cool fall day. Cozy up on the couch with that warm and spicy thick bowl of deliciousness. This chili is perfect.  It takes no time at all to make, and it is made with no tomatoes or beans! Instead, it’s thickened with pumpkin and added flavor and protein from bone broth. I put a dollop of dairy-free Greek yogurt and some lemongrass sriracha on the top and had it with my favorite grain-free tortilla chips from Siete Foods.

  • 1 pound of ground turkey
  • 1 small onion chopped  
  • 2 garlic cloves minced
  • 1 zucchini chopped
  • 1 red pepper chopped 
  • 1 package of mushrooms chopped 
  • 1/2 can of pumpkin purée 
  • 1 scoop of Sports Research bone broth protein
  • 1 1/2 cups water 
  • 1-2 teaspoons ground chipotle to taste
  • 1 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp salt 
  • 1/2 tsp pepper
  • Fresh cilantro for topping 

Heat a little oil in a soup pan over medium high, then add turkey, allowing it to brown and cook for a few minutes. Then add garlic and onion and let it sauté for a couple minutes before adding the rest of the veggies. Add in the rest of the veggies and cook for another 3-4 minutes. Add the water, pumpkin, bone broth and spices and bring to a boil. Make sure to mix well so the pumpkin and broth get mixed in together. Reduce heat to a simmer and cook for about 30 minutes. Top with cilantro and chives and yogurt of choice!

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