I figured it was only a matter of time before I got the sickness that’s been going around. It has finally hit me. My roommate, friends and coworkers have been sick for the last few weeks and I’m the latest victim. Winter weather has been so cold and windy here in Chicago the last few weeks, which I’m sure doesn’t help. And there’s no better way to enjoy the snowy weather than a warm bowl of this instant pot chili!
Whenever I think back to spending winter’s at home during my childhood, I remember my mom coming home from work to make something warm like chili, homemade chicken noodle soup, tuna noodle casserole or goulash. If she happened to make one of these in the CrockPot during the day and I beat her home, I’d always have to taste test to make sure it was done😂. These options are still some of my favorite dinners, but I usually put a healthier twist on it. There’s something about coming home from sports, or now a long day of work, to dig into a warm bowl of deliciousness. ☺️
We’ve all seen a lot of chili recipes but I wanted to pair chili with something a little nontraditional…pumpkin. I know, I know, pumpkin chili is nothing new. BUT when I had to whip up my own because every recipe I saw online was either not for the Instant Pot, had weird ingredients or were super high in calories. Naturally, this led me to whip up my own recipe!
What You’ll Need
Instant pot or slow cooker: This recipe is made for the instant pot but it can easily be replicated for the slow cooker. See notes below for slow cooker instructions.
Canned goods: You need to stock up on a few staples like diced tomatoes, pumpkin puree and black beans. They should be $1 or less each at your local grocery store.
Pantry staples: Your basic olive oil, taco seasoning and pumpkin pie spice are non-negotiable ingredients.
Produce: White onion, celery, bell pepper and garlic (but honestly garlic should be a staple in every house)
Lean ground turkey: I opted for turkey, but you could use ground chicken or beef for a similar chili.
This recipe combines your favorite, traditional, ingredients from a regular chili, but adds in pumpkin puree and pumpkin pie spice to give it an extra punch of taste. It’s not overpowering, it’s just the right amount of pumpkin to give the overall flavor pallet a bomb taste. Don’t knock it ’till you try it!
Instant Pot Turkey Pumpkin Chili
Equipment
- Instant Pot
Ingredients
- 1 tsp extra virgin olive oil
- 1 large white onion
- 3 cloves garlic
- 1 lbs lean ground turkey
- 3 stalks celery
- 2 medium bell peppers
- 15 oz can diced tomatoes
- 15 oz pumpkin puree
- 1 cup black beans canned or cooked from dry beans
- 1 TBS taco seasoning
- 1 tsp pumpkin pie spice
- 2.5 cups water
Instructions
- Turn Instant Pot on saute mode and add in olive oil, garlic and onion. Stir and saute until onions start to cook down. (See notes for slow cooker option)
- Add turkey and cook until brown, about 10 minutes.
- Turn Instant Pot off and add remaining ingredients.
- Lock on lid to Instant Pot and make sure the valve is turned to sealing. Turn Instant Pot to high pressure for 12 minutes.
- Once timer beeps, turns Instant Pot valve to releasing. Once pressure is all released, turn and remove lid.
- Let cool for a few minutes before serving. Add your favorite toppings, like avocado, cilantro, oyster crackers, hot sauce, greek yogurt or more veggies.
Notes
If you try out this recipe, share on Instagram tagging @BreatheSweatEat and using #BreatheSweatEat!