Creamy Pumpkin Chili with Turkey and Beans (Instant Pot Friendly)
This Instant Pot Turkey and Bean Pumpkin Chili is a cozy, protein-packed dinner with the perfect touch of fall flavor. Lean ground turkey, black and kidney beans, and pumpkin puree simmer together for a rich, chili that’s ready in under an hour.
Equipment
Ingredients
- 1 lb. Ground turkey
- 1 tbsp Southwest Blend
- 1 medium Red onion finely diced
- 1 medium Bell pepper finely diced
- 1 small Jalapeño, seeds removed finely diced
- 3-4 cloves Garlic minced
- 3 tbsp Tomato paste
- 3/4 cup Pumpkin puree not pumpkin pie filling
- 2, 15 ounce cans Petite diced tomatoes
- 32 oz. Beef stock or chicken stock
- 1, 15 ounce can Kidney beans drained
- 1, 15 ounce can Black beans drained
- Chips, sour cream, cheese, green onions, or avocados for toppings
Instructions
- Turn Instant Pot onto sauté function. Once warm, add in the ground turkey and cook until browned. Mix in seasoning. Add in diced onion, bell pepper, jalapeno, and garlic, sauté for another 2-3 minutes, until fragrant.1 lb. Ground turkey , 1 tbsp Southwest Blend , 1 medium Red onion, 1 medium Bell pepper, 1 small Jalapeño, seeds removed, 3-4 cloves Garlic
- Add in the pumpkin puree and tomato paste, stir to combine. Mix in the diced tomatoes, beans, and stock.3 tbsp Tomato paste, 3/4 cup Pumpkin puree, 2, 15 ounce cans Petite diced tomatoes, 32 oz. Beef stock, 1, 15 ounce can Kidney beans, 1, 15 ounce can Black beans
- Secure the lid onto the pressure cooker, turn on, select the "Pressure Cook" setting, set to "high pressure" for 20 minutes, and start. Once the timer has expired allow the pressure to release naturally. Taste, and adjust seasoning as needed.
- Serve warm topped with green onions, cilantro, extra shredded cheese, or other favorite toppings. Leftover chili will keep for 4-5 days in an airtight container in the fridge.Chips, sour cream, cheese, green onions, or avocados
Notes
*I use my Small-Batch Seasoning Blend, but a mix of salt, pepper, cumin, dark chili powder, and garlic powder will also work!
*This can also be made on the stove top in a large Dutch oven, follow the same directions.
- Beans: Use a mix of black beans and kidney beans for texture, but any canned beans will work. Make sure to drain the liquid.
- Pumpkin: this adds a rich, creamy texture and slight flavor that isn't overpowering.
- Spice Level: Adjust heat with jalapeños, chili powder, or even chipotle peppers for smoky depth. Or use extra southwest seasoning!
- Serving Ideas: Top with shredded cheese, avocado, tortilla strips, or green onions for color and crunch.
- Make Ahead: this is a great make-ahead option for meal prep or weeknight dinners.
- Freezer-Friendly: Cool completely, then freeze in airtight containers for up to 3 months.
Nutrition
Serving: 1servingCalories: 288kcalCarbohydrates: 39gProtein: 32gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 42mgSodium: 628mgPotassium: 1444mgFiber: 11gSugar: 11gVitamin A: 5868IUVitamin C: 44mgCalcium: 104mgIron: 6mg