Turkey Pumpkin Chili
Turkey Pumpkin Chili is the perfect dish to usher in fall or anytime you want something warming and hearty for dinner.
Servings: 12 people
Calories: 424kcal
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
- 1 tablespoon chili pepper
- 1 teaspoon black pepper
- 1 teaspoon dried sage
- 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 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.
- 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.
Notes
- Store leftover chili in an airtight container in the fridge for up to 5 days.
- Freeze leftover pumpkin chili for up to 3 months.
Nutrition
Serving: 1cup | Calories: 424kcal | Carbohydrates: 50g | Protein: 31g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 54mg | Sodium: 859mg | Fiber: 16g | Sugar: 6g
