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 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, 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.Try this: Beef and Sweet Potato Chili
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.