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Instant Pot Pumpkin Chili

Prep Time 25 minutes
Cook Time 35 minutes

Ingredients

  • 1 Tablespoon olive oil
  • 1 pound ground turkey (beef is ok too)
  • Salt and pepper to season meat
  • 1 medium red onion (finely diced)
  • 1 small orange bell pepper (finely diced)
  • 1 small yellow bell pepper (finey diced)
  • 1 lg or 2 small zucchini (finely diced)
  • 3 cloves garlic minced
  • 1 Tablespoon 1 1/2 tsp ground cumin you can use less if you don't love cumin like I do
  • 2 tsps chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 2 cups chicken broth
  • 1 15-oz can red kidney beans, drained & rinsed
  • 1 15-oz can black beans, drained & rinsed
  • 1 small can corn drained
  • 1 can pumpkin puree NOT pumpkin pie filling
  • 2 14.5-oz cans petite diced tomatoes with juice

Toppings-

  • cilantro, nonfat yogurt, sour cream, avocado, shredded cheese or sliced jalapenos

Instructions

  1. Set the Instant Pot to the Normal Saute setting. Heat 1 tablespoon oil and add the diced onion, bell peppers and zucchini and cook about 3 minutes, until the vegetables are just starting to soften.

  2. Add the ground turkey, season with salt and pepper, and cook until the turkey is thoroughly cooked throughout breaking up the turkey while doing so.

  3. Add garlic, cumin, chili powder, dried oregano, cinnamon and salt. Saute a couple of minutes more and then press cancel on the Instant Pot.

  4. Add the drained beans, corn, pumpkin puree, chicken broth and diced tomatoes with their juices. Stir everything to combine and scrape up any browed bits from the bottom of the pot. Set the Instant Pot to the Beans/ Chili setting for 25 minutes , place the lid on the pot and make sure the steam valve is closed When it's done release the pressure manually or allow it to release naturally if time allows.

  5. If you like a thicker chili, saute for about 5-10 minutes after it's done pressure cooking.

  6. Serve immediately or keep warm, then top with desired garnishes.

For Slow Cooker

  1. If you have a slow cooker with the sear function, heat the pot up, or use a skillet. Follow steps 1, 2 and 3 of the Instant Pot instructions.

  2. Then either keep everything in the slow cooker pot or add all from the skillet to the slow cooker. Add the beans WITH ALL THEIR JUICES, corn, pumpkin puree, chicken broth and diced tomatoes with their juices. Stir everything to combine and scrape up any browed bits from the bottom of the pot. Cook on LOW 6-8 hours or High for 4 hours.

For Stovetop:

  1. Follow Instant Pot instructions using a large pot or dutch oven, follow instructions 1-4, then once everything is in the pot, simmer on low heat for 1 1/2 -2 hours partially covered.

Recipe Notes

*I use a 6qt Instant Pot.

*This freezes beautifully for about a month or two.  

*This is relatively mild so increase the chili as necessary.

*Jalapeno juice from a can of pickled jalapenos adds a nice kick.