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. But you know me, I changed the recipe again so it fit better into our lifestyle. I’m all about using what we have in the house (I know my trainer probably wanted to kill me). But it makes more sense for me to use what I have on hand.
But, let me tell you … I had been looking forward to this meal 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, or green chilies in the house. Sigh. 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 also made this recipe in the pressure cooker instead of a slow cooker to save time. But if you want to get your slow cooker out, set it to low heat for 5 to 6 hours. Of course, you can also make this recipe stovetop in about 20 minutes. Either way, dinner (or lunch) is done. And it’s super healthy so go ahead and sprinkle some cheese on top of that.
Recipe Notes: If you love a veggie filled chili here are some veggies you can swap out for pumpkin.
Other Veggie Options
There are a ton of other vegetable options you can add to this chili recipe. For instance, my friend isn’t a big fan of pumpkin. So I encouraged her to add some puree sweet potatoes instead. Her family (of 5) loved it.
Sweet Potato – think sweet potato chunks for added texture.
This recipe is a double batch. I’d say we didn’t eat it all in 1 sitting but then I’d be lying. Feel free to cut the recipe in half. Or make the recipe as is and freeze half.
Pressure Cooker Turkey Pumpkin Chili
- 1 tablespoon olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- 1 medium red bell pepper diced
- 1 medium green bell pepper diced
- 1 pound ground turkey
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon coriander
- 2 15 ounce cans white cannelloni beans
- 1 32 ounce can crushed tomatoes
- 1 cup chicken stock
- 1/2 cup pureed pumpkin not pumpkin pie
- 1-2 dashes worcestershire sauce
- Press the sauté button on the pressure cooker and add olive oil to pressure cooker pot.
- Add chopped onions to pot and sauté until translucent. Then add garlic and peppers. And allow vegetables to sauté for 1 to 2 minutes.
- While onions and peppers are sautéing add ground turkey (or beef) to a bowl with dried seasonings. Mix well.
- Cancel sauté and add all ingredients to inner pot. Place the lid on pressure cooker and secure. Make sure the pressure valve is closed.
- Press the manual button and set pressure cooker to high pressure (canning button) for 25 minutes.
- Once finished, allow pressure to natural pressure release for 5 minutes. Be careful of the steam when turning the pressure value to release pressure.
Oh Yeah!! And your delicious, nutritious chili is done. Yippee!!
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. Feel free to serve this with a side of cornbread or a salad.