How to Make Instant Pot Pumpkin-Spiced Turkey Chili
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!
25 min prep time
35 min cook time
10servings
1 1/4 cups with 2 tbsp yogurt
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Step-By-Step Instructions:
- 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.
- Seal the lid, close the valve, press the Cancel button, and reset to Manual/Pressure Cook for 20 minutes.
- Use quick pressure release. When the valve drops, carefully remove the lid and stir in salt. Spoon yogurt on top of each serving.
Nutrition facts
10 Servings
-
Serving Size
1 1/4 cups with 2 tbsp yogurt
-
Amount per serving
Calories
230
- % Daily value*
-
Total Fat
6g
8%-
Saturated Fat
1.3g
7% -
Trans Fats
0.1g
-
Saturated Fat
-
Cholesterol
35mg
12% -
Sodium
480mg
21% -
Total Carbohydrate
27g
10%-
Dietary Fiber
7g
25% -
Total Sugars
9g
-
Dietary Fiber
-
Protein
19g
-
Potassium
800mg
17%
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