Pumpkin “Cheesy” Chili Mac – Whole30, Keto, AIP, Paleo
Here’s how I’m kicking off pumpkin-everything season: Pumpkin “Cheesy” Chili Mac that’s AIP, Paleo, & Whole30 compliant. Yup.
OK. Are you ready for pumpkin season, hun? It’s coming.
You see the Halloween costumes and decorations in stores just after the 4th of July and you think to yourself, “Oh snap. Fall is almost here.” Then you blink annnnd now it’s here. Whew!
This Pumpkin “Cheesy” Chili Mac has variations for AIP, Whole30, Keto and my coconut-free and nightshade-free peeps. I’m crazy. Or am I? *wink*
This Pumpkin “Cheesy” Chili Mac is BOMB!
Meaty chili mac with zoodles in a dairy-free, cheesy, tomato-free sauce, with just the right seasonings to fool you into thinking you’re eating the REAL DEAL. Super comfort food here, y’all.
If you like cheesy things that don’t actually have cheese in them, check out my AIP Beefy Cheesy Nachos.
You don’t taste the pumpkin puree or the pre-cooked beets in the recipe, I promise. Even beet-hatahz will love this stuff.
And probably pumkpin hatahz too…but if you hate pumpkin I kinda don’t know how you got here… 😉
For two more great recipes where you won’t taste the not-tomato ingredients: my AIP No-Cook BBQ Sauce and also this Whole30 and AIP friendly Microwave Salsa.
Like allergy-friendly recipes that are easy to make?
Get your copy of AIP Sheet Pan Recipes!
Whether you’re following the Autoimmune Protocol or full-Paleo you’ll enjoy each and every delicious, whole-foods recipe in my cookbook. Real, easy, simple and CLEAN foods to nourish you.
For nightshade free and AIP options, it’s super easy and just as noms.
Just swap out or omit the spices that are problematic for you with the suggested ingredient in the recipe. For Whole30 and Keto, just a couple omissions make it compliant for you too!
Lots of nutrients, easy as pie (ok pie sucks to make…who thought that phrase up?), with a good serving of easily-digestible protein thanks to the turkey. IDK about you but sometimes ground beef causes me a little upset so turkey has been a go-to in chilis, burgers and meatballs for me.
I don’t see this just being a Fall favorite recipe around our home, though.
You don’t have to wait until pumpkin crazy season to snarf on this bowl of gluten-free mac. I’m thinking Chili Mac Mondays…anybody?
Anybody?
(For a single-serving treat, this egg-free, AIP-friendly Pumpkin Pie in a Mug hits the spot!)
Pumpkin “Cheesy” Chili Mac
Ingredients
- 1 lb zucchini spiralized or thickly grated
- Himalayan salt
- 2 Tb refined coconut oil for coconut-free, sub avocado oil
- 1 small red onion finely diced
- 1 lb ground turkey
NAUXMATO SAUCE
- 1.5 cups bone broth
- 1 cooked beet roughly chopped (canned, or packaged like Love Beets are perfect)
- 1 cup cooked pumpkin
- 2 teaspoons tamarind paste
- 1 Tb apple cider vinegar
- 1 tsp molasses for Whole30 and Keto omit
- 5 cloves garlic
- 1 Tb ginger powder
- 1/2 cup nutritional yeast
- 3/4 tsp oregano
- 1 tsp onion powder
- 1 tsp turmeric
- 1.5 tsp Himalayan salt
- 1 Tb arrowroot starch for strict Keto omit
- 1 tsp cumin for AIP sub 1/2 tsp extra ground oregano
- 3/4 tsp coriander powder for AIP omit
- two dashes Cayenne for AIP and nightshade-free omit
- 1 tsp paprika For AIP sub dried safflower petals. For nightshade free sub ground achiote.
Instructions
- If your zucchini is spiralized, run a knife through the spirals a few times so that you have approximately 3″ long noodles.
- Place the zucchini noodles on a double layer of paper towels or a kitchen towel. Sprinkle lightly with Himalayan salt, then roll up gently like a big squash burrito! Set aside.
- Add oil and onions to a large Dutch oven / pot, and sauté over medium heat for about 10 minutes, or until dark and caramelized.
- Meanwhile, add all NAUXMATO SAUCE ingredients to a high speed blender, and blend on medium until very smooth.
- Add the turkey to the onions in the pot, and use a mix & chop or stiff spatula to break up the meat to your desired consistency. (I like it half-chunky for this chili for some texture.)
- Pour in the NAUXMATO SAUCE and stir well. Cover with a splatter screen as this gets bubbly!
- When chili comes to a simmer, reduce heat just slightly so that it’s just under the medium setting.
- Cook for 20 minutes, scraping the bottom and stirring every 3 minutes or so. The liquid should be reduced by half, look glossy and silky, with soft and tender bits of turkey. Remove from heat.
- Gently and haphazardly fold in the zucchini noodles using tongs, and serve in bowls -or- place zucchini noodles in bowls then spoon chili over the top.
- Sprinkle with a bit extra nutritional yeast and turmeric for extra color if desired.
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