Ingredients
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 1 jalapeno, seeded and diced
- 1 green pepper, chopped
- 3 cloves garlic, minced
- 1 lb ground turkey
- 1 15oz can pumpkin puree
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 14 oz can diced tomatoes
- 1 6 oz can tomato paste
- 2 tbsp chili powder
- 2 tsp cumin
- 1 tsp smoked paprika
- 2 tsp pumpkin pie spice
- 2 tsp salt
- 1 tsp pepper
- Pinch of cayenne (optional)
- 3 cups chicken broth (depending on how thick you want it)
Instructions
Stove Top Instructions
- Heat large saucepan or dutch oven on stove. Add olive oil when warm.
- Add in onion, jalapeno, and pepper and let saute for a few minutes until slightly soft.
- Add in garlic and let cook for one more minute.
- Add in ground turkey, breaking it up and cooking until no longer pink.
- Reduce heat to medium-low and stir in your pumpkin, beans, diced tomatoes and tomato paste.
- Mix all spices in a little bowl and then add into your chili mixture.
- Pour in three cups of chicken broth.
- Let simmer for 15-20 minutes over low heat.
- Serve! Add cheese, Greek yogurt, jalapenos or any other toppings you desire.
InstantPot Instructions:
- Turn instant pot to sauté and add olive oil to pot.
- Add in onion, jalapeno, and pepper and let sauté for a few minutes until slightly soft.
- Add in garlic and let cook for one more minute.
- Add in ground turkey, breaking it up and cooking until no longer pink.
- Mix all spices in a little bowl and then add into your chili mixture.
- Stir in your pumpkin, beans, diced tomatoes and tomato paste.
- Pour in three cups of chicken broth.
- Set your IP to manual cook for 12 minutes.
- Once the 12 minutes are up, let it natural release for 15 minutes and then quick release.
- Serve! Add cheese, Greek yogurt, jalapenos or any other toppings you desire
Category: gluten-free, dairy-free, nut-freeMethod: instant pot, stove top
