One-Pot Low-FODMAP Turkey Pumpkin Chili; Gluten-free

ground turkey

🥗Healthier: ground chicken

💰Cheaper: ground beef

Ground chicken is leaner, while ground beef is often less expensive.

pumpkin puree

🥗Healthier: butternut squash puree

💰Cheaper: canned pumpkin

Butternut squash is a nutritious alternative; canned pumpkin is often less expensive.

kidney beans

🥗Healthier: black beans

💰Cheaper: pinto beans

Black beans are slightly lower in calories, while pinto beans are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is typically less expensive.

Spray the inside of a medium Dutch oven or a large saucepan with nonstick spray and warm over medium heat.

Add the bell pepper, carrots, and sweet potato; cook for 3 minutes, stirring occasionally.

Crumble in the ground turkey. Cook for 5-7 minutes, stirring often, or until lightly browned, breaking up the chunks as it browns.

Stir in the salt, pepper, chili powder, cumin, cinnamon, nutmeg, and oregano.

Then stir in the diced tomatoes, tomato paste, canned pumpkin and 3/4 cup low-FODMAP chicken broth until completely combined.

Bring to a simmer, stirring frequently.

Cover, reduce the heat to very low and simmer slowly, stirring occasionally until potatoes are soft and the chili has thickened a bit, about 30 minutes.

Stir in the infused oils and adjust seasoning to taste, or 1/4 cup leftover broth to desired consistency.

Serve hot with low-FODMAP, GF crusty bread. Tastes even better after a day in the fridge!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary