Pumpkin Turkey Chili (pressure cooker option!)

This is the perfect recipe for meal prep! I made a double batch and we ate it as dinner for 2 nights. Plus I had it for lunch a few times too. So easy and nourishing for the winter.

Print

Pumpkin Turkey Chili (pressure cooker option!)

Ingredients

• 1 lbs organic ground turkey
• 1 bell pepper chopped (I used red)
• 1 onion chopped
• 1 garlic clove chopped (or as much as you like - I don’t cook with a lot of garlic)
• 1 can of organic pinto beans
• 1 can of fire roasted diced tomatoes
• 1 can of organic pumpkin puree
• 1 tablespoon of chili powder
• 1 tsp of cumin
• 1 tsp of sea salt or more to taste
• Topping options: Top with greek yogurt or sour cream, tortilla chips, or organic cheese.

Instructions

STOVETOP METHOD

1. In a large pot, add a bit of olive oil and heat pan on medium low. Toss in onions and garlic. Saute until fragrant. Add your ground turkey. Cook until browned and all pink is gone. Add your seasonings. Mix together thoroughly.
2. Add the remaining ingredients. Mix everything together thoroughly. Let the chili simmer on low for 30-40 minutes.
3. Top with greek yogurt or sour cream, tortilla chips, or organic cheese.

INSTANT POT METHOD

1. In your instant pot or pressure cooker, add a bit of olive oil and turn on saute mode. Allow oil to heat and turn shiny. Toss in onions and garlic. Saute until fragrant. Add your ground turkey. Cook until browned and all pink is gone. Add your seasonings. Mix together thoroughly.
2. Add the remaining ingredients. Mix everything together thoroughly. Select your chili setting on your pressure cooker, usually about 20 minutes.
3. Top with greek yogurt or sour cream, tortilla chips, or organic cheese.

Notes

Love this recipe? Please share a picture of your meal on social media and tag @abbyhersamhealth!

Questions or comments? Please comment below