Instant Pot Pumpkin Chili
Pumpkin’s not only for dessert! This Instant Pot Pumpkin Chili is a savory favorite during pumpkin season. The warm aromatic scents and flavors of cinnamon, brown sugar and chili powder are in every bite of this turkey pumpkin chili with black beans.
Servings: 4 servings
Calories: 331kcal
Equipment
Ingredients
- 1 lb ground turkey
- 1 medium yellow onion chopped
- 1 yellow bell pepper chopped
- 1 jalapeño seeded and diced
- 3 garlic cloves minced
- 15 oz can black beans drained and rinsed
- 10 oz Rotel
- 15 oz pure pumpkin canned not pumpkin pie mix
- 2 tablespoon brown sugar
- ¼ teaspoon cinnamon
- 1 ½ tablespoons chili powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- ½ teaspoon oregano
- 1 cup chicken broth low sodium
- Garnish - sour cream guacamole, cilantro, and cheddar cheese
Instructions
- Set the Instant pot to Sauté and add the turkey. Chop the turkey into small pieces and sauté until browned. Drain any liquid that releases while sautéing. Add in the garlic after draining.
- Chop the yellow bell pepper, jalapeño, and yellow onion into small pieces.
- Sauté the chopped veggies with the cooked turkey and sprinkle in the brown sugar, chili powder, cayenne pepper, cinnamon, salt, and oregano. Press cancel after cooking for a minute.
- Dump in the canned pumpkin and the Rotel. Drain and rinse the black beans before adding them to the pot.
- Pour in the chicken broth but do not stir.
- Close the lid and vent on the pressure cooker and set it to pressure cook for 10 minutes.
- Allow a 10 minute natural release before removing the lid.
- Serve with cilantro, guacamole, sour cream and cheddar cheese.
Nutrition
Serving: 1serving | Calories: 331kcal | Carbohydrates: 42g | Protein: 36g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 64mg | Sodium: 1040mg | Potassium: 1218mg | Fiber: 13g | Sugar: 13g | Vitamin A: 17706IU | Vitamin C: 76mg | Calcium: 127mg | Iron: 6mg
