Pumpkin Chili (Instant Pot and Stove Top)
Prep Time
20 minutes
Cooking Time
10 minutes, plus quick pressure release
Yields
4 servings
Ingredients
1 Tbsp olive oil
1 pound ground turkey
1 large yellow onion, roughly chopped
2 carrots, chopped
4 garlic cloves minced
1 red bell pepper, roughly chopped
1- 15 oz. can fire roasted or diced tomatoes
1 Tbsp chili powder
1 Tbsp cacao powder (or cocoa)
¼ tsp allspice
¼ tsp paprika
1 tsp cinnamon
1 tsp teaspoons cumin
½ tsp sea salt
¼ tsp black pepper
2 cups broth (chicken or vegetable)
½ pie pumpkin, cooked and pureed (recipe here) or 15-ounce canned pumpkin
Suggested Toppings: avocado, cashew sour cream, cilantro, parsley, salsa verde
Directions
- Prep all veggies beforehand. Push sauté setting on Instant Pot.
- Add some oil to pot. When hot, add ground turkey and cook until browned and cooked through, about 4-5 minutes, breaking up clumps as it cooks. Remove from pot and set aside in separate bowl.
- Add a bit more oil to pot. Add onion and carrots and sauté 3-5 minutes or until onions begin to soften. Add garlic and bell peppers. Continue sautéing for another 4-6 minutes, stirring to prevent burning.
- Stir in tomatoes, cacao powder and spices. Mix well.
- Stir in broth, scraping any browned bits from the bottom of the pot. Stir in pumpkin and cooked ground meat.
- Turn off sauté function. Select high pressure cooker, secure lid, and set timer for 10 minutes.
- Do a quick-release of pressure when time is up.
- Garnish with any of the suggested toppings to serve.
Credit
Evey Schweig Health Coach
https://eveyschweig.com/apps/recipe/details/id/Pumpkin-Chili-Instant-Pot-and-Stove-Top-
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