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–+ servings
pumpkin chili in bowl
Erin Antoniak

Easy Pumpkin Chili (Instant Pot and Stove Top)

4.97 from 66 votes
Easy Pumpkin Chili takes your traditional turkey and bean chili and gives it a nutritious upgrade by adding canned pumpkin puree. Done in about an hour, this pumpkin turkey chili is protein packed, healthy, and great for leftovers (or to feed a crowd!).
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 -10 servings
Course: dairy-free, dinner, gluten-free, nut-free
Cuisine: American
Calories: 168
Ingredients Method Nutrition

Ingredients
  

  • 2 tablespoon 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 15 oz 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 tablespoon chili powder
  • 2 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 2 teaspoon pumpkin pie spice
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • Pinch of cayenne optional
  • 3 cups chicken broth depending on how thick you want it

Method
 

  1. Stove Top Instructions
  2. Heat large saucepan or dutch oven on stove. Add olive oil when warm.
  3. Add in onion, jalapeno, and pepper and let saute for a few minutes until slightly soft.
  4. Add in garlic and let cook for one more minute.
  5. Add in ground turkey, breaking it up and cooking until no longer pink.
  6. Reduce heat to medium-low and stir in your pumpkin, beans, diced tomatoes and tomato paste.
  7. Mix all spices in a little bowl and then add into your chili mixture.
  8. Pour in three cups of chicken broth.
  9. Let simmer for 15-20 minutes over low heat.
  10. Serve! Add cheese, Greek yogurt, jalapenos or any other toppings you desire.
InstantPot Instructions:
  1. Turn instant pot to sauté and add olive oil to pot.
  2. Add in onion, jalapeno, and pepper and let sauté for a few minutes until slightly soft.
  3. Add in garlic and let cook for one more minute.
  4. Add in ground turkey, breaking it up and cooking until no longer pink.
  5. Mix all spices in a little bowl and then add into your chili mixture.
  6. Stir in your pumpkin, beans, diced tomatoes and tomato paste.
  7. Pour in three cups of chicken broth.
  8. Set your IP to manual cook for 12 minutes.
  9. Once the 12 minutes are up, let it natural release for 15 minutes and then quick release.
  10. Serve! Add cheese, Greek yogurt, jalapenos or any other toppings you desire

Nutrition

Calories: 168kcalCarbohydrates: 16gProtein: 17gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 33mgSodium: 1248mgPotassium: 760mgFiber: 5gSugar: 8gVitamin A: 10080IUVitamin C: 28mgCalcium: 68mgIron: 4mg

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