A Hearty Chili made with ground Turkey, Garbanzo beans, and creamy pumpkin puree for a protein-packed one pot meal.
*Edited on 4/11/2018, Instructions for Instant Pot and Slow Cooker included.
This recipe isn't really 'Mexican' but it does have some Mexican flavors and it's definitely a family favorite. Turkey pumpkin chili is one of those dishes that I have on rotation and fall back on when I can't think of what to make for dinner. It's made in the slow cooker, so there's little prep time involved, and it's the perfect dinner for a cold night. The recipe is from Skinny Taste's new cookbook, Skinnytaste Fast and Slow. I love this book since all the recipes can be made either in the slow cooker or 30 minute quick and healthy meals.
*UPDATE
Now that I've made it several times in the Instant Pot, I actually prefer this method. It's faster, 25 minutes, and it has more flavor locked in. The best part is that you don't have to dirty a separate saute pan to brown the ground turkey. Instead, you can saute it right in the Instant Pot and mix everything else in the same pot to cook. I'm all for less dirty dishes!
At first, I was a little hesitant to try a chili with pumpkin puree, but it really adds a nice flavor and thickness to the chili. Not to mention, I love pumpkin anything in the fall/winter. The original recipe uses ground turkey breast. However, I prefer ground turkey which is a mixture of dark and white meat. I also add chickpeas to make the chili a little heartier. I've even had it with canned corn and that tastes great too. The kids love this chili and the spice level can be adjusted to suite your family's taste. We like the chili topped with shredded cheese, a dollop of Greek Yogurt, chopped chives or cilantro, and chips or cornbread for dipping.
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Turkey Pumpkin Chili- Instant Pot or Slow Cooker
Equipment
- Pressure Cooker or Slow Cooker
Ingredients
- 2 tsp Olive Oil
- 2 lb Ground Turkey Can Use 1 lb of Turkey for less meat
- 1 Small Onion chopped
- 3 Garlic Cloves minced
- 1 tsp Chili Powder
- 2 tsp Cumin
- 1 tsp Oregano
- ½ tsp Ground Cinnamon
- 1 15 oz Can White Northern Beans, rinsed and drained
- 1 15 oz Can Whole Chickpeas, rinsed and drained
- Optional 1 Can of Corn
- 1 15 oz can Pumpkin Puree
- 1 4.5 oz Can chopped green chiles Mild or Hot diced green chilies for spice or you can omit for no spice.
- 3 cups Low sodium chicken broth Or I 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 lid, and place valve to Sealing. Set timer to 25 min, high pressure. Once timer goes off, do a quick release. Remove lid, take out bay leaves, stir chili and taste for more seasoning.
Slow Cooker:
- Heat a large heavy saute pan over high heat and 2 tsp 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 and add more salt or pepper if needed.
Marci Symington says
Looks wonderful. Congrats on your 2 year anniversary!
Renee says
Thanks so much Marci!!
Paulina says
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 ☺️
Renee says
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!
Ju says
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.
Renee says
Thank you for the rating and feedback, Ju! Glad to know it's still great without meat too. Enjoy:)