Creamy Dairy Free Pumpkin Turkey Chili {paleo + dairy free}

Ahhh I’VE MISSED YOU! How did we go from rocking it out with easy dairy free cauliflower mac and cheese last week to not talking until now?! It’s my bad, I know. Somewhere in between travel and catching the worst head cold I’ve had in forever I just sort of lost some traction.

It happens, sometimes.

The season change struggle is real.

But it’s nothing we can’t fix with some creamy pumpkin turkey chili. Don’t ya think?

This creamy dairy free pumpkin turkey chili is a dream! Easy to make, dairy free, incredibly healthy and delicious!

 

I’ve been thinking about making this soup for a very long time. Dreaming of it’s creamy, cozy pumpkin perfection. And last week, mid-cold, post vacation vibes, it was time to bring it to our dinner table.

And it it was literally perfect. 

Like a so-totally-november-I-can’t-believe-it’s-already-snowing-luscious gift to ourselves. Because we all know the power of coming home to a delicious bowl of soup when the temperature starts to drop and changing leaves turn into falling flakes. I know Seattle might be a little ahead of other parts of the country on this one but I know you still feel me.

Soup = the best part about cold weather. Especially when it involves pumpkin.

This creamy dairy free pumpkin turkey chili is a dream! Easy to make, dairy free, incredibly healthy and delicious!

This creamy chili starts pretty much the same way that you would start any other chili

 

The base of soup is pretty basic.

We’re talking:

  • onions
  • carrots
  • celery
  • bell peppers

And then this is where we’re going to move off the beaten path get a little crazy. (CRAZY DELICIOUS!) Instead of continuing with the usual chili formula of a tomato-y backdrop I swapped it out for PUMPKIN.

Because apparently I am now pumpkin obsessed and because it’s just so SO good!

(Seriously how did it take me so long to jump on the pumpkin-loving train?! I will never understand. I’ve missed out on so many delicious-ly pumpkin things!)

The creamy part of the chili comes from adding some of this cashew cream. So that means… it’s totally dairy free!

But not dairy free like you can tell that it’s dairy free. Not dairy free like its-creamy-but-it-tastes-like-coconut-milk dairy free. Or like its-kind-of-creamy-but-also-kind-of-watery dairy free. Nope, this is REAL DEAL knock-your-socks-off-creamy dreamy dairy free.

It’s the tastiest secret this November has waiting for you.

This creamy dairy free pumpkin turkey chili is a dream! Easy to make, dairy free, incredibly healthy and delicious! This creamy dairy free pumpkin turkey chili is a dream! Easy to make, dairy free, incredibly healthy and delicious!

I chose turkey for the protein because it just felt right. But you could totally swap it for ground chicken, beef, or beans for a vegetarian version of this recipe. Or even add some beans WITH the turkey for a heartier option (did that, it was awesome).

So here you go.

This creamy dairy free pumpkin turkey chili is all for you.

Make it your own. Bring it to your table. Let it carry you through the season change all cozy and comforted and just right for tonight’s November dinner. Share it with your people because they probably need some November comfort too. Yes. Please do that.

This creamy dairy free pumpkin turkey chili is a dream! Easy to make, dairy free, incredibly healthy and delicious!

Want more easy and healthy cozy recipes? Check out these favorites!

Did you make this recipe? I would love to know how it turned out for you! when you rate my recipes and leave feedback it helps me continue to improve. you can leave me a comment below, or snap a picture and post it to instagram with the tag @nyssaskitchen or hashtag #nyssaskitchen! xo

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Creamy Dairy Free Pumpkin Turkey Chili {paleo + dairy free}

This creamy pumpkin turkey chili is a dream! Easy to make, dairy free, incredibly healthy and delicious!

  • Author:
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: 5-6 servings

Ingredients

for soup

  • 2 tablespoons avocado oil, ghee or coconut oil
  • 1 yellow onion, diced
  • 3-4 stalks of celery, thinly sliced 
  • 2-3 carrots, sliced into thin half moons
  • 1 red or orange pepper, diced 
  • 2 cloves of garlic, chopped 
  • 1 tablespoon chili powder 
  • 1 teaspoon cumin powder 
  • 1/2 teaspoon black pepper
  • 1 1/4 pounds ground turkey (I used thigh, but breast or a mix of both would be fine) 
  • 1 cup pumpkin puree 
  • 2 – 2 1/2 cups broth (depending on how thick you want your soup)
  • 1 batch cashew cream
  • 1 1/2 teaspoons salt (more to taste)
  • juice of one lime 

for garnish

  • cilantro
  • jalepeno 
  • lime wedges

for cashew cream

  • 1 cup raw cashews
  • boiling water

Instructions

  1. Soak cashews in boiling water at least 30 minutes before starting to cook, or up to over night.
  2. In a large soup pot heat both tablespoons of avocado oil over medium heat. Add onions, celery, carrots and peppers and sauté for about 10 minutes, until they start to soften and brown. 
  3. Add chopped garlic, chili powder, cumin, black pepper and cook for about a minute, stirring, until spices are aromatic.
  4. Add the ground turkey, breaking it up and scraping the brown bits from the bottom of the pan. Continue to cook until no longer raw. 
  5. Add pumpkin puree and broth, scraping up any remaining brown bits from the bottom of the pan and bring to a boil. Reduce to a simmer and cook uncovered for about 10-15 minutes, stirring occasionally, until vegetables are tender. 
  6. While the soup simmer you can finish preparing the cashew cream.
  7. Drain cashews and rinse well with cold running water until water runs clear.
  8. Add to a high speed blender or food processor with about 1/2 – 3/4 cup water –  just enough to almost cover the cashews. Blend on high, stopping to scrape down the sides. Add more water if necessary until a super smooth texture is reached.
  9. Stir cashew cream into soup and cook on low for a few more minutes to thicken. If soup is still too thin, simmer for awhile, if it’s too thick, you can thin it out with a little more broth.
  10. Season with salt and juice of one lime. Divide among bowls and top with chopped cilantro, fresh jalepeno, and lime wedges. 

Notes

You can substitute ground chicken, beef, or beans for the ground turkey. You can also add some type of bean along with the meat for an extra hearty version!

 

 

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