Instant Pot Pumpkin Turkey Chili
A classic chili recipe with a fall twist - Gluten free, Paleo & Whole30 friendly!
Servings 6 people
Calories 254kcal
Ingredients
- 2 lbs ground turkey
- 1 tbsp ghee, or cooking fat of choice
- 1 onion, diced
- 1 pepper (red or green), diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 15 ounces diced tomatoes
- 4 ounces fire-roasted diced green chilis
- ¾ cup organic pumpkin puree
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp oregano
- 2 tsp sea salt (to taste- start small, add more if needed after cooking!)
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp paprika
- ½ tsp cayenne pepper (optional)
- 1 cup chicken broth
Instructions
- Set your Instant Pot to Saute and add your cooking fat. Once heated, add in the onions and peppers and saute for 2-3 minutes until beginning to soften. Add in the garlic and stir for another minute or two. Sprinkle some salt over the veggies.
- Add in the ground turkey and saute until browned (almost cooked through). Add in the remaining ingredients, including spices. Stir everything to combine. Hit the "cancel/keep warm" button and then manually pressure cook for 15 minutes on high pressure.
- When it's done, you can manually release the pressure to eat right away, or let it release on it's own if you have some time to kill. Top with cilantro, coconut cream, regular sour cream, or whatever you desire. Enjoy!
Slow Cooker Instructions
- Heat ghee in a saute pan over medium heat. Add onions, pepper, and garlic and saute for 2-3 minutes. Add ground turkey and saute until cooked through 5-7 minutes. Add everything into the slow cooker along with the remaining ingredients. Cook on low for 8-10 hours or high for 3-4 hours. Enjoy!
Nutrition
Calories: 254kcal | Carbohydrates: 14g | Protein: 38g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 1157mg | Potassium: 878mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5949IU | Vitamin C: 33mg | Calcium: 77mg | Iron: 4mg