Turkey Pumpkin Chili- Instant Pot or Slow Cooker
A Hearty Chili made with ground Turkey, Garbanzo beans, and creamy pumpkin puree for a protein-packed one pot meal.
Pressure Cooker or Slow Cooker
Can Use 1 lb of Turkey for less meat
Can White Northern Beans, rinsed and drained
Can Whole Chickpeas, rinsed and drained
Optional 1 Can of Corn
can Pumpkin Puree
Can chopped green chiles
Mild or Hot diced green chilies for spice or you can omit for no spice.
Low sodium chicken broth
Or I use Chicken Bouillon and Water
Salt and Pepper to taste
Shredded Cheese, Greek yogurt, or Sour Cream, Chopped Cilantro, or Chives. Chips or Cornbread make great additions too.
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.
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.
Turkey Pumpkin Chili