Pumpkin Chili with Turkey

Pumpkin Chili with Turkey is a fall chili recipe that's simple, flavorful, and full of fiber and protein for a satisfying, nourishing meal.

5 from 1 vote

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Course: Lunch, Main Course, Soup

Cuisine: American

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings:

Calories: 363kcal

Author: Lindsey

1 tablespoon avocado oil or olive oil
1 yellow onion diced
4-6 cloves garlic minced
2 pounds ground turkey
1 bell pepper diced
1 jalapeno pepper diced (membranes and seeds removed)
2 tablespoons tomato paste
3 tablespoon chili powder
1 tablespoon cumin
1 teaspoon smoked paprika
1 teaspoon oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 cups low sodium chicken broth
2 tablespoons apple cider vinegar
2 15 ounce cans fire roasted diced tomatoes
1 15 ounce can black beans drained and rinsed
1 15 ounce can kidney beans drained and rinsed
1 15 ounce can pure pumpkin puree
optional garnish such as cheese, plain greek yogurt or sour cream, red onion, cilantro, green onion, etc.

Heat oil in a large pot over medium-high heat. Add onion and garlic and sauté for 5-6 minutes, until onion is turning translucent.
1 tablespoon avocado oil, 1 yellow onion, 4-6 cloves garlic
Add ground turkey and brown, about 8-10 minutes.
2 pounds ground turkey
To the browned meat, add the diced pepper, jalapeno, tomato paste, and seasonings and sauté for 5-6 minutes.
1 bell pepper, 1 jalapeno pepper, 2 tablespoons tomato paste, 3 tablespoon chili powder, 1 tablespoon cumin, 1 teaspoon smoked paprika, 1 teaspoon oregano, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper
Add broth and apple cider vinegar and use a wooden spoon or spatula to deglaze the bottom of the pan (scrape up all the flavorful brown bits on the bottom of the pot!).
2 cups low sodium chicken broth, 2 tablespoons apple cider vinegar
Add beans, diced tomatoes, and pumpkin puree and stir until combined.
2 15 ounce cans fire roasted diced tomatoes, 1 15 ounce can black beans, 1 15 ounce can kidney beans, 1 15 ounce can pure pumpkin puree
Simmer over medium heat for at least 30 minutes, up to two hours. (Note that the longer that you simmer, the deeper the flavors will develop, but you may need to add up to an additional cup of broth.)
Serve, garnish as you desire, and enjoy!
optional garnish

Slow Cooker Instructions:

Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and sauté, stirring frequently until the onion is starting to become translucent.
Add the ground turkey and cook until the turkey is browned and cooked through.
To a slow cooker, add the cooked turkey mixture and all remaining ingredients (except any garnishes). Cook on high for 4 hours or on low for 6-8 hours.

Instant Pot Instructions:

Set the Instant Pot to the saute setting and add oil. Once oil is warm and fragrant, add onion and garlic and saute, stirring frequently, until onion is turning translucent.
Add ground turkey and continue to saute, stirring frequently, until the turkey has browned and is fully cooked through.
Press cancel on the Instant Pot to turn off the saute mode. Add all remaining ingredients (except garnish) and close and lock the lid. Make sure the pressure release valve is closed/ sealed.
Press either the soup/ stew button or the pressure cook button and cook for 15 minutes.
Once the pressure cooker has reached 0 minutes, it will turn off the pressure setting and switch to warm. I recommend letting it naturally release for 5-10 minutes, then carefully manually releasing the release valve (you can use tongs to do so!).