Turkey Pumpkin Chili
Turkey Pumpkin Chili has all the best fall flavors in a hearty chili. Includes instructions for instant pot, crockpot, or stovetop!
Servings 6 or more
Ingredients
- 1 cup chopped onion
- 3 cloves of garlic minced
- 2 medium sized green peppers, diced or 1 red and 1 green
- 1 pound ground turkey
- 1 tablespoon chili powder
- 2 teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon Mexican or regular oregano
- 4 ounces canned diced green chili peppers
- 15 ounces canned beans of choice drained and rinsed
- ½ cup frozen corn kernels
- 28 ounces canned crushed tomatoes
- 14 ounces canned diced tomatoes
- 15 ounces canned pumpkin puree or 2 cups homemade
- Pumpkin beer optional
Instructions
- Spray a large pot with nonstick cooking spray and place over medium heat. If using instant pot, use saute setting.
- Add the onions and cook for about 5 minutes, until just softened. Add the garlic and bell peppers, and cook about 5 minutes more until tender. Add the ground turkey and cook until browned, breaking it up into bite-sized pieces. Season with salt, pepper, chili powder, cumin, cinnamon, and oregano.
- Add pumpkin beer if using. Cook until mostly reduced, then continue.
- Stir in remaining ingredients, bring to a boil, then reduce heat and simmer for 20-30 minutes to blend flavors, or cook on low in instant pot for several hours.
- Alternatively, just brown the turkey with the seasonings and combine with remaining ingredients in a crockpot. Cook on low for 6-8 hours.
- Serve with your favorite chili toppings, such as shredded cheese and chopped onions.