Pumpkin Chili

Chili on a cold fall evening, is satisfying, filling, warming and rocking in nutrition.  Of course, if you’re like my family, you may say, “If it tastes good, we don’t want to know what’s in it!”

At first I didn’t tell them, but I was secretly smiling, as they were asking for seconds and eating things they said they would NEVER have.

I found this recipe and adapted it to our tastes because I have trouble with tomatoes in everything ethnic, and then if ever I go out to eat, tomatoes are the one thing that seems to be on the “healthy” menus everywhere.  (There’s no tomatoes in this as I figured out how to make a marinara sauce with out them…especially for those of us who have problems with nightshades. I can’t credit any one person with this as they’re many references to nomato marinara sauce, ketchup, pasta and even salsa.

Pumpkin in the United States is usually thought of as a sweet treat, but let me say that it is fabulous as a savory dish.

This chili can be vegan, or pegan (paleo vegan), or autoimmune protocol.  Modify it as you see fit.

I have to thank Michelle Hoover of Unbound Wellness for the inspiration of this recipe.  I’ve adapted it to my tastes. 

Pumpkin Chili

  • Prep 25 minutes
  • Cooking Time 15 minutes
  • Serves 3-4

Marinara Sauce or Nomato Sauce

  • 2 C filtered water
  • 1 C peeled, chopped carrots
  • 1/2 C peeled and chopped raw beets
  • 1/2 C onion, peeled and chopped
  • 4 garlic cloves mashed and peeled
  • 1/2 t Celtic salt
  • 1 fresh lemon squeezed

Meat or Protein

  • 2 T olive oil
  • 1 pound ground turkey, or chicken, or beef, or beans or any combo.
  • 1T Mexican spice (you can do less or more to taste)
  • 1/4 t Celtic Salt
  • 4-5 fresh basil leaves
  • 1 C bone broth, or beef broth, or chicken broth, or veggie broth ( I like the beef broth as it adds depth of flavor.)


  • 1 15 oz. can of organic pumpkin
  • 1 large zucchini cut into small slices or cubes
  • 1 small onion minced
  • Additional Celtic salt to taste if needed



  • In a 2 quart pot, put the water, carrots, beets, onion, salt, and bring to a gentle boil for about 10 minutes.

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  • While the veggies are softening up, sauté the one pound of protein in olive oil(unless you use beans, skip this step. Add the seasonings and salt.  Turn off heat and set aside.


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  • Next, pour the broth and vegetables into a high speed blender and blend on high until smooth.  Add the lemon juice and salt. Blend. The lemon juice is what transforms this into a tomato taste…plus this is so good for you as it is very alkalizing and won’t give your muscles the aches tomatoes can.

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  • Then pour the nomato sauce to one side of the cooked turkey and the pumpkin puree to the other side.
    • Meanwhile, sauté the onions and zucchini (if you love mushrooms, then you can add these as well and any other vegetable that catches your fancy.)

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  • Now you’re ready to combine it all.

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  • plus add your broth IMG_6207 3.jpg
  • Incorporate
  • Simmer for 15 minutes


  • Serve.


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You can add 1 C steamed cubes sweet potatoes for a bit more umph.  Or serve this over rice!

Try this and let me know what you think!









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