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Pumpkin "Cheesy" Chili Mac

Naturally gluten-free zoodles smothered in a "cheesy," meaty and thick Paleo turkey chili, just in time for pumpkin season. AIP, Whole30, and Keto options galore!

Course Main Course
Cuisine American
Keyword aip, allergy friendly, autoimmune protocol, chili, coconut free, dairy free, gluten free, keto, lchf, low carb, nightshade free, paleo, wahls, whole 30, whole30
Prep Time 10 minutes
Cook Time 33 minutes
Total Time 43 minutes
Servings 4
Author Samantha

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

  1. If your zucchini is spiralized, run a knife through the spirals a few times so that you have approximately 3" long noodles.
  2. 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.
  3. Add oil and onions to a large Dutch oven / pot, and sauté over medium heat for about 10 minutes, or until dark and caramelized.
  4. Meanwhile, add all NAUXMATO SAUCE ingredients to a high speed blender, and blend on medium until very smooth.
  5. 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.)
  6. Pour in the NAUXMATO SAUCE and stir well. Cover with a splatter screen as this gets bubbly!
  7. When chili comes to a simmer, reduce heat just slightly so that it's just under the medium setting.
  8. 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.
  9. 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.
  10. Sprinkle with a bit extra nutritional yeast and turmeric for extra color if desired.

Recipe Notes

Instead of zoodles, try the chili over sweet potato noodles, kelp noodles or even over a baked sweet potato.

For AIP Cincinnati-style chili, add 1/2 tsp cinnamon, 1/8 tsp clove, and 1/8 tsp mace during cooking.

RECOMMENDED PRODUCTS FOR THIS RECIPE:

Farmers Market Organic Pumpkin Puree

 

Tamarind Paste by D'Allesandro

 

Frontier Co-op Nutritional Yeast Mini Flakes

 

Anthony's Ground Ginger Root

Gefen Red Cooked Beets