Pumpkin Chili
Tonight’s Dinner Kid Approved
INGREDIENTS
• 2 tbsp olive oil
• 1 small yellow onion, diced
• 1 jalapeno, seeded and diced
• 1 green pepper, chopped
• 3 cloves garlic, minced
• 1 lb ground turkey
• 1 15oz can pumpkin puree
• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 14 oz can diced tomatoes
• 1 6 oz can tomato paste
• 2 tbsp chili powder
• 2 tsp cumin
• 1 tsp smoked paprika
• 2 tsp salt
• 1 tsp pepper
• Pinch of cayenne (optional)
• 1–2 cups chicken broth (depending on how thick you want it)
Instructions:
1. Turn instant pot to sauté and add olive oil to pot.
2. Add in onion, jalapeno, and pepper and let sauté for a few minutes until slightly soft.
3. Add in garlic and let cook for one more minute.
4. Add in ground turkey, breaking it up and cooking until no longer pink. (Make sure to deglaze your pot with a little chicken broth.)
5. Mix all spices in a little bowl and then add into your chili mixture.
6. Stir in your pumpkin, beans, diced tomatoes and tomato paste.
7. Pour in three cups of chicken broth.
8. Set your IP to manual cook for 12 minutes.
9. Once the 12 minutes are up, let it natural release for 15 minutes and then quick release.
10. Serve! Add cheese, sour cream, or any other toppings you desire.
by: Breeann Barnes
