Turkey Pumpkin Chili (Slow Cooker or Stovetop)
Cozy turkey pumpkin chili with ground turkey, kidney beans, and pumpkin puree. An easy fall dinner for the slow cooker, Instant Pot, or stovetop.
Equipment
- Instant Pot optional
- Slow Cooker optional
- Dutch Oven optional
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 1 ½ teaspoons kosher salt, divided
- 2 pounds ground turkey meat
- 1 teaspoon granulated garlic powder
- 1 teaspoon cumin
- ½ teaspoon mild chili powder
- 1 teaspoon smoked paprika
- 1 medium red bell pepper, finely chopped
- 1 15-ounce can tomato sauce
- 1 15-ounce can pumpkin puree (not pumpkin pie filling)
- 1 cup chicken stock
- 1 15-ounce can kidney beans, drained and rinsed
- 1 tablespoon fresh lime juice
Instructions
Slow Cooker
- Heat the olive oil in a large skillet over medium-high heat. Add the onion, sprinkle with ¼ teaspoon salt, and cook until softened, about 3-5 minutes, stirring occasionally.
- Add the turkey, sprinkle with ¼ teaspoon kosher salt, and stir to break into small pieces. Cook until browned and just cooked through, about 5 minutes. Sprinkle in the garlic, cumin, chili powder, and smoked paprika. Cook until fragrant, about 1 minute, stirring constantly.
- Transfer the turkey mixture to a 6-quart slow cooker. Add the bell pepper, tomato sauce, pumpkin, beans, chicken stock, and 1 teaspoon salt, stirring to combine.
- Cover and cook on high for 3-4 hours, or low for 5-6 hours, or until the flavors have melded.
- Uncover and stir in the lime juice. Taste and add additional salt if desired. Serve with toppings of choice.
Stovetop
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, sprinkle with ¼ teaspoon salt, and cook until softened, about 3-5 minutes, stirring occasionally.
- Add the turkey, sprinkle with ¼ teaspoon kosher salt, and stir to break into small pieces. Cook until browned and just cooked through, about 5 minutes. Sprinkle in the garlic, cumin, chili powder, and smoked paprika. Cook until fragrant, about 1 minute, stirring constantly.
- Add the bell pepper, tomato sauce, pumpkin, beans, chicken stock, and 1 teaspoon salt, stirring to combine. Bring to a simmer. Reduce heat to medium-low, cover, and simmer for 25-30 minutes, stirring occasionally, until the flavors have melded and the chili has thickened slightly.
- Remove from heat and stir in the lime juice. Taste and add additional salt if desired. Serve with toppings of choice.
Instant Pot
- Add the olive oil to an electric pressure cooker. Turn to saute, add the onion and ¼ teaspoon salt, and saute for 6 minutes, stirring occasionally.
- Add the turkey, sprinkle with ¼ teaspoon kosher salt, stirring to break into chunks. Saute for an additional 4 minutes, until lightly browned.
- Sprinkle in the garlic, cumin, chili powder, and smoked paprika, and saute 1 minute, until the spices are fragrant.
- Add the bell pepper, tomato sauce, pumpkin, beans, chicken stock and 1 teaspoon salt, stirring to combine.
- Secure the lid, select the manual setting, and set it to high pressure for 10 minutes.
- When the pressure cooker timer is done, quick release the pressure.
- Remove the lid and add the lime juice. Taste and add additional salt if desired. Serve with additional toppings if you like.
Notes
- The chili will be on the thin side just after cooking. Allow it to sit for 10-15 minutes and it will thicken.
- Optional Serving Suggestions: Chopped cilantro, sliced jalapeno, sliced avocado, sour cream, cheese.
Nutrition
Serving: 1 (of 6) | Calories: 280kcal | Carbohydrates: 5g | Protein: 34g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 113mg | Sodium: 749mg | Potassium: 462mg | Fiber: 1g | Sugar: 2g | Vitamin A: 979IU | Vitamin C: 28mg | Calcium: 44mg | Iron: 2mg
