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    Home » Instant Pot Recipes » Turkey Pumpkin Chili

    Turkey Pumpkin Chili

    Published Dec 23, 2016 · Modified Oct 16, 2022 by Renee · 6 Comments · This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe

    A hearty chili made with ground turkey, beans, and creamy pumpkin puree for a protein-packed meal.

    Up close view of chili topped with sour cream, chives, and sliced jalapenos.

    Turkey pumpkin chili is one of those dishes that I have on rotation during the Fall and winter months. The pumpkin flavor is not very forward, and instead adds a nice creaminess to the chili.

    This chili can be made in the slow cooker or instant pot and perfect for a busy weeknight meal. This recipe was adapted from Skinny Taste.

    Ingredients

    The ingredients for this chili are easy and mostly consist of canned goods.

    • Ground Turkey
    • Onion and Garlic
    • Pumpkin Puree
    • Garbanzo Beans
    • White Beans
    • Diced Green Chilis
    • Spices
    • Chicken Broth
    Overhead view of Chili in a white bowl, with a side of tortillas chips, sour cream, and a small bowl of shredded cheese.

    Instant Pot Method

    After making this recipe numerous times in both the slow cooker and instant pot, my preferred way is the instant pot. Personally I love how fast it cooks and only one pot gets dirtied.

    The onions, garlic, and turkey are sautéed directly in the instant pot. Then all the ingredients get added and cooked at high pressure for 25 minutes.

    Slow Cooker Method

    For the slow cooker, sauté the onions, garlic, and turkey in a skillet. Then transfer to a slow cooker with the remaining ingredients. Cook on high for 4 hours or low for 8 hours.

    Serving and Storing

    The toppings really take the chili to the next level and can be customized to your liking. I like the turkey pumpkin chili topped with shredded cheese, sour cream, chopped chives, and chips or cornbread for dipping.

    Chili in a white bowl with a spoon being held up.

    Leftovers can be stored in the refrigerator for up to 5 days. Reheat on the stove or microwave. The chili tastes even better the next day once the flavors have developed more.

    Feature image of turkey chili in a white bowl.

    Turkey Pumpkin Chili Recipe

    Renee
    A Hearty Chili made with ground Turkey, Garbanzo beans, and creamy pumpkin puree for a protein-packed one pot meal.
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 35 mins
    Total Time 40 mins
    Servings 8

    Equipment

    • Instant Pot
    • Slow Cooker

    Ingredients
      

    • 2 teaspoon Olive Oil
    • 2 pounds Ground Turkey Can Use 1 lb of Turkey for less meat
    • 1 Small Onion chopped
    • 3 Garlic Cloves minced
    • 1 teaspoon Chili Powder
    • 2 teaspoon Cumin
    • 1 teaspoon Oregano
    • ½ teaspoon Ground Cinnamon
    • 1 (15 oz) White Northern Beans rinsed and drained
    • 1 (15 oz) Garbanzo Beans rinsed and drained
    • 1 (15 oz) Pumpkin Puree (not pumpkin pie filling)
    • 1 (4.5 oz) Green chiles Mild or Hot diced green chilies for spice or you can omit for no spice.
    • 3 cups Low sodium chicken broth Or use Chicken Bouillon and Water
    • 2 Bay Leaves
    • Salt and Pepper to taste

    Toppings:

    • Shredded Cheese, Greek yogurt, or Sour Cream, Chopped Cilantro, or Chives. Chips or Cornbread make great additions too.

    Instructions
     

    Instant Pot:

    • Press Saute function on Instant Pot, add oil, onions, and garlic. Saute till soft and remove.
    • Leave on Saute function, add ground turkey and brown, breaking it up until fully cooked.
    • Add onions and garlic back to the pot, along with beans, pumpkin puree, green chiles, chicken broth, chili powder, cumin, oregano, cinnamon, salt, pepper, and bay leaves.
    • Close the lid, and place the valve to sealing. Set timer to 25 min, high pressure. Once the timer goes off, do a quick release. Remove the lid, take out bay leaves, stir chili, and taste for more seasoning. Serve with toppings of your choice.

    Slow Cooker:

    • Heat a large heavy saute pan over high heat and 2 teaspoon of oil
    • Add onions, garlic, and sauté until onions become soft. Add to crock pot.
    • Add turkey and brown, breaking it up until fully cooked. Add to crock pot.
    • Add beans, pumpkin puree, green chiles, chicken broth, chili powder, cumin, oregano, cinnamon, salt, pepper, and bay leaves.
    • Cover and cook on high for 4 hours or low for 8 hours.
    • Remove bay leaves, taste, and add more salt or pepper if needed. Serve with toppings of your choice.

    Video

    Notes

    Leftovers can be stored in the refrigerator for up to 5 days. Reheat on the stove or microwave. This chili makes a great meal prep option.
    More Chili Recipes:
    White Chicken Chili
    Beef and Sweet Potato

    Nutrition

    Calories: 161kcalCarbohydrates: 3gProtein: 29gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 62mgSodium: 91mgPotassium: 454mgFiber: 1gSugar: 1gVitamin A: 135IUVitamin C: 1mgCalcium: 23mgIron: 2mg

    Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.

    Keyword Turkey Pumpkin Chili
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    Reader Interactions

    Comments

    1. Marci Symington says

      April 11, 2018 at 1:07 pm

      Looks wonderful. Congrats on your 2 year anniversary!

      Reply
      • Renee says

        April 12, 2018 at 8:52 am

        Thanks so much Marci!!

        Reply
    2. Paulina says

      August 27, 2019 at 9:08 pm

      We love the recipe! I just prepare this recipe for my meal prep for the week. It is full of flavor and the mix of flavours it's really balanced. The only ingredient I didn't add were the green chiles, they are so many kinds I wasn't sure which ones so I skipped them. Could you specify this? Thank you ☺️

      Reply
      • Renee says

        August 28, 2019 at 1:25 pm

        Hi Paulina! So happy you all enjoyed this recipe 🙂 For the green chilies, they are the ones in a small can usually by the canned jalapenos in the Mexican aisle. They have mild and hot versions. But I've made it without the chilies and still delicious!

        Reply
      • Ju says

        January 02, 2021 at 10:11 am

        Thank you for the delicious recipe!
        I did omit meat and I make a side of GF cornbread. I've made this plenty of times and the recipe is easy to follow. This is part of my winter meals rotation. I can't wait to try more of your recipes.

        Reply
        • Renee says

          January 02, 2021 at 1:02 pm

          Thank you for the rating and feedback, Ju! Glad to know it's still great without meat too. Enjoy:)

          Reply

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