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.
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.