I’ve been following a mostly paleo and low carb diet for years. Because of this it can be hard to find recipes that please the whole family, especially small children. However, this paleo instapot chili is a favorite meal for my whole family. My daughter loves it so much she requested it for her birthday dinner!
Packed with nutrient-rich vegetables and lean turkey, this Paleo Instapot Chili checks every box for healthy eating, it’s low carb, full of vitamins, lower in calories and high in protein. Of course this chili is different than regular chili, first, it’s paleo so there are no beans in this chili and canned pumpkin is used to help thicken it. The spices are also a little different. I make this chili very mild so the whole family can enjoy. I also added cinnamon and nutmeg to give it some warming fall flavors. Of course, if you want to spice this up you can add cayenne or a paleo friendly hot sauce, which is what my husband uses to spice his up.

I also make a few adjustments to make this even more kid friendly. I typically buy some shredded cheese that my kids can add to their bowl and some crackers or tortilla chips that they can crumble into their bowl. And those little additions are well worth it, because like I mentioned this chili is full of veggies, so getting my kids to eat this is a big win! And as you can see those little hands love helping me make this paleo chili.

Ingredients:
• 1 head of cauliflower, large stemsremoved and diced
• 1 large sweet potato, peeled and cubed
• 1 large yellow onion, chopped
• 2 red bell peppers, chopped
• 1 orange bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1.5 lbs of ground turkey
• 1 can of fire-roasted tomatoes (14.5-15 oz)

• 1 can of pure pumpkin puree (14.5-15 oz)
• 2 cups of chicken broth
• Salt and pepper to taste
• 3 tablespoons chili powder
• 2 tablespoons smoked paprika
• 1 tablespoon oregano
• 1 teaspoon nutmeg
• 2 teaspoons cinnamon
• 1 tablespoon cumin
• 1 teaspoon garlic powder
• 1 tablespoon olive oil

Instructions:
1. Set your Instapot to sauté mode for 15 minutes.
2. Add olive oil to the pot. Once heated, add the ground turkey and chopped onions. Sauté until the turkey is cooked through, with no pink showing.
3. Add all the seasoning to the turkey and onions. Allow the spices to cook for a few minutes, infusing the meat with delightful flavors.
4. Add in all the remaining ingredients – cauliflower, sweet potato, bell peppers, fire-roasted tomatoes, pumpkin puree, and chicken broth. Stir thoroughly to combine all the ingredients.

5. Seal the Instapot and set it to cook at high pressure for 10 minutes.
6. Once cooking is complete, release the pressure carefully.
7. Stir the chili once more, ensuring all the flavors are well incorporated.
8. Serve hot, garnished with your favorite toppings. Don’t forget to let your kids have fun with cheese and crunchy sides!
Enjoy the warmth and satisfaction of a bowl filled with autumn goodness.