Fall is just around the corner, which means it's the perfect time for this amazing Turkey Pumpkin Chili. The turkey helps to keep the fat down, while the pumpkin and spices add a deep rich flavor to usher in fall.
Why This Recipe Works
When I was contemplating new Fall recipes incorporating pumpkin with chili seemed like a fun idea.
Although chili is usually known for being spicy, adding pureed pumpkin results not only in a richer
Pumpkin is also loaded with nutrition. According to Medical News Today, pumpkins have the following health benefits:
- Regulate blood sugar
- Reduce cancer risk
- Help to control diabetes
- Aid immunity
We continue with the pumpkin theme by adding a bottle of pumpkin beer. Fall spices are the final touch. We're talking freshly grated nutmeg, ginger, and cloves.
How to Make This Recipe
1. Choose the Saute option on an Instant Pot. Add oil then brown the ground turkey.
2. Add onion, garlic, and chipotle peppers (if using) and cook for a few additional minutes.
3. Add the remaining ingredients and stir to combine then seal the Instant Pot and cook on high pressure for 15 minutes. It will also take approximately 15 minutes for the pressure to build up.
4. After the time has elapsed, do a quick release to release the built-up pressure. Serve with sour cream, shredded cheese, diced onion, and tortilla chips.
Recipe FAQs and Expert Tips
This chili can be cooked using an Instant Pot when you are short on time. If you don't own a pressure cooker, no sweat!
You can just as easily use a Dutch oven to prepare the chili. Or if you want to cook it over a longer period of time, follow the slow cooker instructions below.
The spices I use in this Turkey Pumpkin Chili are different than the spices I use in other chili recipes, including my Spicy Bison Chili. Here's a list of my usual chili spices and herbs:
cumin
chili powder
smoked paprika
Oregano
Other Chili Cooking Methods
Stove-Top Chili
If you prefer the stove-top method, just sauté the meat in a Dutch oven, along with the onion and garlic. Add the remaining chili ingredients and simmer for 30 minutes or longer before serving.
Slow Cooker Pumpkin Chili
Preparing this Turkey Pumpkin Chili recipe in a slow cooker is yet another option.
To prepare in a crockpot, start by sautéing the meat, onion, and garlic in a pan. Add the contents of the pan, along with the remaining ingredients inside your crockpot.
Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours.
Vegan Pumpkin Chili
If you would like to make this a vegan chili recipe, it's easy to do. Instead of the turkey, you can add an additional can of beans. Black beans, cannellini beans, great northern beans, and kidney beans are all great options.
You can also add more veggies to give the chili a thicker texture. Which vegetables to add? How about green peppers, zucchini, squash, or roasted pumpkin? Finally, replace the chicken broth with vegetable broth.
Chili Serving Suggestions
One festive way to serve this chili is in a sugar pumpkin. Just cut a circle around the stem, remove the lid and scoop out the seeds and guts. Then drizzle the inside with olive oil and a pinch of salt and pepper.
Or as this Food Network Post suggests, sprinkle with a small amount of sugar. Brown sugar would be my personal choice.
Next, place the pumpkin on a tray and roast in a 400-degree F oven for approximately 30 minutes.
Cool slightly before filling the pumpkin with chili. If the pumpkin is too soft, make sure to put it on a plate or in a bowl before serving.
Related Recipes
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Turkey Pumpkin Chili
Equipment
- pressure cooker
Ingredients
- 2 tablespoon vegetable oil
- 2 lbs ground turkey
- 1 large yellow onion (diced)
- 6 cloves garlic (minced)
- 2 chipotle peppers in adobo sauce (spicy) (chopped, optional)
- 2 tablespoon sweet paprika
- 1 tablespoon sea salt
- 2 teaspoon chili pepper
- 1 teaspoon black pepper
- 1 teaspoon dried sage
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon ginger powder
- ⅛ teaspoon ground cloves
- ⅛ teaspoon cinnamon (optional)
- 1 tablespoon brown sugar
- 1 14.5 oz chicken broth
- 1 15.5 oz canned pumpkin puree
- 1 12 oz pumpkin beer
- 2 15.5 oz kidney beans (drained)
- 2 15.5 oz great northern beans (drained)
- 2 cups crushed tomatoes
Instructions
- Choose the Saute option on an Instant Pot
- Add oil then brown the ground turkey.
- Add onion, garlic, and chipotle peppers (if using) and cook for a few additional minutes.
- Add the remaining ingredients and stir to combine.
- Seal the instant pot and cook on high pressure for 15 minutes. It will also take approximately 15 minutes for the pressure to build up.
- After the time has elapsed, do a quick release to release the built up pressure.
- Serve with sour cream, shredded cheese, diced onion, and tortilla chips.
Kelly Methey says
This sounds so interesting. You are making an adventurous cook out of me! Will be trying this soon, it’s a perfect Fall recipe. I love the idea of serving it in a pumpkin!