Ground Turkey and Pumpkin Chili Recipe
This Instant Pot Ground Turkey and Pumpkin Chili is an ideal fall recipe, made with ground turkey, pumpkin puree, peppers, and beans.
Serving6 servings
Ingredients
- 1 Tablespoon olive oil
- 1 pound ground turkey
- 1 onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- ½ teaspoon garlic powder
- 2 teaspoon chili powder
- 1 ½ Tablespoons cumin
- 1 teaspoon oregano
- 1 teaspoon salt, more or less to taste
- ½ teaspoon ground black pepper, more or less to taste
- 30 ounces canned Great Northern Beans, rinsed and drained, 2 (15 ounce) cans
- 15 ounces canned diced tomatoes, undrained
- 15 ounces pumpkin puree
- 7 ounces canned diced green chilies, undrained
- 2 cups chicken broth
- optional toppings, (sour cream, shredded cheese, diced green onions)
Equipment
Instructions
- Press SAUTE button on Instant Pot and let it heat up. Add in olive oil.
- Add in ground turkey, onions, and bell peppers, cooking and breaking up turkey as it cooks. Cook for about 5 minutes or until turkey is no longer pink and onions and peppers are tender.
- Add in garlic powder, chili powder, cumin, oregano, salt, pepper, beans, tomatoes, pumpkin, and green chilies. Mix together. Pour chicken broth on top.
- Place lid on top of Instant Pot. Move the valve to SEALING (not venting).
- Press the MANUAL button and set timer for 15 minutes.
- When the timer is done, allow the Instant Pot to do a natural release for at least 10 minutes (you can go longer if desired or let it stay on the “KEEP WARM” setting for hours).
- Move the valve to VENTING and release remaining pressure.
- Remove the lid, stir the chili, and serve topped with sour cream, shredded cheese, and sliced green onions. Add more salt and pepper as needed.
Notes
Adapted from SkinnyTaste.
This Instant Pot Ground Turkey and Pumpkin Chili makes great leftovers for lunch the next day. Below are tips for storing, freezing, and reheating leftovers.
- Refrigerator: Once cooled, place in an airtight container in the refrigerator for 5-7 days.
- Freezer: You can follow the steps above to make this a freezer meal, or you can completely make the soup. Once it has cooled, transfer to an airtight container or freezer bag. Freeze for up to 3 months. Let it thaw in the refrigerator overnight before reheating.
- Reheating: Reheat this chili on the stove on medium heat until warmed through. If using the microwave, heat up in 30-second intervals, stirring frequently.
Nutrition
Calories: 340 kcal · Carbohydrates: 45 g · Protein: 31 g · Fat: 5 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 42 mg · Sodium: 843 mg · Potassium: 1277 mg · Fiber: 12 g · Sugar: 7 g · Vitamin A: 12090 IU · Vitamin C: 63 mg · Calcium: 163 mg · Iron: 6 mg