Instant Pot Pumpkin-Spiced Turkey Chili

Instant Pot Pumpkin-Spiced Turkey Chili
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Summary
If you hate having to clean multiple pans, this Instant Pot recipe is right for you. Balancing sweet and savory, this low-fat and high-fiber chili will keep you full and warm through the fall. Bring it to your next fall party and it’s sure to be a hit!
  • Prep time
    25 min
  • Cook time
    35 min
  • Servings
    10 Servings
  • Serving size
    1 1/4 cups with 2 tbsp yogurt
Nutrition Facts

Nutrition Facts

10 Servings

  • Serving Size
    1 1/4 cups with 2 tbsp yogurt
  • Amount per serving Calories 230

  • Total Fat 6g
    • Saturated Fat 1.3g
    • Trans Fat 0.1g
  • Cholesterol 35mg
  • Sodium 480mg
  • Total Carbohydrate 27g
    • Dietary Fiber 7g
    • Total Sugars 9g
  • Protein 19g
  • Potassium 800mg
  • Phosphorus 275mg

Choices/Exchanges: 1 1/2 Starch, 1 Nonstarchy vegetable, 2 Lean protein

Ingredients

Ingredients

  • canola oil
    1 tbsp
  • lean ground turkey
    1 lbs
  • chopped red bell pepper
    1 cup
  • chopped yellow bell pepper
    1 cup
  • chopped onion
    1 cup
  • garlic (minced)
    3 clove
  • pumpkin puree
    1 (15-oz) can
  • no-salt-added black beans (rinsed and drained)
    1 (15-oz) can
  • no-salt-added kidney beans (rinsed and drained)
    1 (15-oz) can
  • no-salt-added diced tomatoes
    1 (28-oz) can
  • low sodium chicken broth
    2 cup
  • apple juice
    1/2 cup
  • chili powder
    3 tbsp
  • ground cumin
    1 tbsp
  • dried oregano
    1 tsp
  • ground cinnamon
    1 tsp
  • ground cloves
    1/8 tsp
  • ground nutmeg
    1/8 tsp
  • salt
    1 1/2 tsp
  • Plain Nonfat Greek yogurt
    1 1/4 cup
Directions

Directions

  1. Press the Saute button, then press the Adjust button to “More” or “High”. When the display says “Hot”, add the oil, tilt the pot to coat bottom lightly. Add the turkey and cook for 4 minutes or until no longer pink, stirring occasionally. Add the peppers and onions and cook for 4 minutes. Stir in the garlic, cook 30 seconds, stirring constantly. Add remaining chili ingredients, except the salt, and stir until well blended.

  2. Seal the lid, close the valve, press the Cancel button, and reset to Manual/Pressure Cook for 20 minutes.

  3. Use quick pressure release. When the valve drops, carefully remove the lid and stir in salt. Spoon yogurt on top of each serving.

Reviews
  • Recommended

    Made exactly as written except I couldn't find a low-sodium kidney bean options. Delicious- I understand your hesitancy to try this recipe but it balances the sweet and savory quite well.