Pumpkin Chili with Roasted Butternut Squash

Prep Notes

This is a deliciously soothing chili, perfect for a fall evening. It’s a fun meal to make ahead and enjoy on Halloween; a hearty meal to sustain us as we greet the trick-or-treaters coming to our door!


2 Tbs extra virgin olive oil

2 cups chopped butternut squash

1/4 cup chopped onions

1 sweet red pepper, chopped

1 small jalapeño pepper, chopped

1lb 12oz ground turkey

1 (14.5 oz) can diced tomatoes in liquid

1 (15 oz) can pure pumpkin purée

1/4 tsp pure garlic powder

1 tsp cumin

1 tsp paprika

1/2 tsp oregano

Salt & pepper to taste

Optional chili powder or hot sauce


Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Spread chopped butternut squash in an even layer. Spritz with olive oil and sprinkle with sea salt. Roast for 30 minutes, turning over halfway through, until fork tender. Set aside.

In a large Dutch oven, heat olive oil over medium heat. Cook onions and peppers until soft, about 5 minutes. Add ground turkey, break apart and brown until cooked through. Add tomatoes & liquid, pumpkin purée, butternut squash, and stir to combine. Add garlic, paprika, cumin, oregano, salt and pepper.

Cover, bring heat up to boiling, then turn to low and let simmer for about 30 minutes, stirring occasionally.

Makes 4-6 servings


This recipe is gluten-free, dairy-free, soy-free, grain-free, paleo and Whole30 compliant®

Originally posted on Instagram on 10/31/17