Turkey pumpkin chili – instant pot or slow cooker + video

A hearty chili made with ground turkey, Garbanzo beans and creamy pumpkin puree for a protein packed meal with a pot.

* Edited on 4/11/2018, Instant Pot and Slow Cooker instructions included.

This recipe is not really & # 39; Mexican & # 39 ;, but it has some Mexican flavors and it is definitely a family favorite. Turkey pumpkin curly is one of the dishes I have on rotation and fall back on when I can't think of what to do for dinner. It is made in slow cooker so there is a little bit of prepared time involved and it is the perfect dinner for a cold evening. The recipe is from Skinny Taste & # 39; s new cookbook, Skinnytaste Fast and Slow. I love this book as all recipes can be made either in slow cooker or 30 minute quick and healthy meals.

View of Chili in a white bowl with a side of tortilla chips, crème fraiche and a small bowl of shredded cheese.

* UPDATE

Now that I've done it several times in Instant Pot, I actually prefer this method. It's faster, 25 minutes, and it has more flavor locked inside. The best part is that you don't have to dirty a separate saute pan to brown the ground turkey. Instead, sauté it right in the Instant Pot and mix everything else in the same saucepan to cook. I'm all for less dirty dishes!

On close view of chili topped with sour cream, chives and sliced ​​jalapenos.

At first I was a little hesitant to try a chili with pumpkin puree, but it really adds a nice flavor and thickness to the chili. Not to mention, I love pumpkin something in the fall / winter. The original recipe uses ground turkey breast. However, I prefer ground turkey, which is a blend of dark and white meat. I also add chickpeas to make the chilli a little heartier. I've even had it with canned cereal, and it tastes good too. Kids love this chili and the spice level can be adjusted to suit your family's taste. We like the chili topped with shredded cheese, a dollop of Greek yogurt, chopped chives or coriander and chips or cereal for dipping.

Landscape view of chili with a small bowl of tortilla chips in the back with chives and a sliced ​​jalapeno next to the bowl.

video:

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Turkey pumpkin chili – instant casserole or slow cooker

A hearty chili made with ground turkey, Garbanzo beans and creamy pumpkin puree for a protein packed meal with a pot.

ingredients

  • 2 tsp olive oil
  • 2 lb Earth Turkey can use 1 lb Turkey for smaller meats
  • 1 notch with small onion
  • 3 chopped garlic knife
  • 1 teaspoon chili powder
  • 2 tsp cumin
  • 1 tsp Oregano
  • Chilled cinnamon
  • 1 15 oz Can white northern beans, rinse and drain
  • 1 15 oz Can whole chickpeas, rinse and drain
  • Optional 1 can of corn
  • 1 15 oz can Pumpkin Puree
  • 1 4.5 oz Can chopped green chilies Mild or hot dice, green chilies for spice, or you can omit without seasoning.
  • 3 cups low sodium chicken broth. Or I use chicken broth and water
  • 2 bays
  • Salt and pepper to taste

toppings:

  • Shredded cheese, Greek yogurt or sour cream, chopped coriander or chives. Chips or cornbread also make great additions.

Instructions

Instant Pot:

  1. Press Saute feature on Instant Pot, add oil, onion and garlic. Sauté until soft and remove.

  2. Do not use the Saute feature, add the ground turkey and brown, breaking it up until it is fully cooked.

  3. Put the onion and garlic back in the pan along with beans, pumpkin puree, green chilies, chicken broth, chili powder, cumin, oregano, cinnamon, salt, pepper and bay leaves.

  4. Close the lid and place the valve to the seal. Set the timer to 25 minutes, high pressure. When the timer goes off, make a quick release. Remove lids, take out bay leaves, stir in chili and taste for more spice.

Slow Cooker:

  1. Heat a large heavy saucepan over high heat and 2 teaspoons oil

  2. Add onion, garlic and sauté until onion becomes soft. Add to crock pot.

  3. Add turkey and brown, breaking it up until fully cooked. Add to crock pot.

  4. Add beans, pumpkin puree, green chillies, chicken broth, chili powder, cumin, oregano, cinnamon, salt, pepper and bay leaves.

  5. Cover and cook on high for 4 hours or low for 8 hours.

  6. Remove bay leaves and add more salt or pepper if necessary.

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