Filled with flavor this Pressure Cooker Turkey and Pumpkin Chili packs a big nutritional punch. It’s flavorful and has tons of vitamin A and fiber. It’s the perfect healthy comfort food.
The original recipe is a Crockpot recipe from Primally Inspired. My trainer altered it to make it fit into her eating and workout program. I then altered the recipe again so that it fit better with what we had in the house (I know my trainer probably want to kill me). I’m all about using what is on hand. But let me tell you … I had been looking forward to meal throughout the whole week. One of the top dishes on my list of favorite comfort foods is chili. So I was so excited. Especially, after a week of food that looked nothing like my norm.
Now don’t get me wrong. I add a ton of veggies to my regular chili. I think the green, red and yellow peppers really add a depth of flavor. The pumpkin packs a big nutritional punch. It has tons of vitamin A as well as fiber. And it had very few calories. Stop looking at me like that. The pumpkin doesn’t take away from the flavor of the chili at all. If anything it adds to it.
So what did I change. Instead of using beef or pork, I used ground turkey and white beans. I was going to make a white chili but I didn’t have any tomatillos, white chili powder, nor green chilies in the house. I know, pathetic. And a good chili needs some tomatoes. Right? So, I opted for a red chili, this time. But you know that white chili is coming.
I made this recipe in the pressure cooker to save time but get that slow cooker chili taste and it worked perfectly. Of course, you can make this stovetop recipe stovetop in about 20 minutes. Either way dinner (or lunch) is done pretty quick. And it’s super healthy so go ahead and sprinkle some cheese on top of that.
Pressure Cooker Turkey and Pumpkin Chili
Makes 8 – 10 servings
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 medium red pepper, diced
- 1 green pepper, diced
- 1 pounds ground turkey
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 teaspoon coriander
- 2 (15 ounce) cans white cannelloni beans
- 1 (32 ounce) can crushed tomatoes
- 1 cup chicken stock
- 1/2 cup roasted or canned pumpkin
- dash of worcestershire sauce
Press sauté then add olive oil to pressure cooker pot.
Add onions to pot and sauté until translucent. Then add garlic and peppers.
Allow to sauté for a minute or two then mix in ground turkey (or beef) and dry ingredients.
Add all remaining ingredients place and secure lid onto the pressure cooker. Make sure the pressure valve is closed.
Cancel sauté and set pressure cooker to high pressure (manual -high pressure or canning button) for 25 minutes.
Once finished you can allow to natural pressure release for 5 minutes. Please be careful of the steam when turning the valve to release pressure.
And your delicious and nutritious chili is done.
I’ve got to tell you, even my mother was weary of a chili that wasn’t my normal chili recipe but she absolutely loved it. You may want to serve this with a side of cornbread or a salad.