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Instant Pot: Pumpkin Chili


Pumpkins are such a hot ingredient in the kitchen these days. It's no wonder since cans of pumpkin are showing up at grocery stores this time of year. Most folks will grab them to make something sweet, such as a pie, cookies, cake or some delicious fall inspired dessert. But don't forget canned pumpkin is just as delicious to use in savory recipes too! This amazing Pumpkin Chili will now be in my fall recipe rotation for years to come. I love how pumpkin adds such a delicate sweetness to the southwestern flavors of this hearty chili...

This recipe comes from Christine of Christine's Kitchen Chronicles, who was skeptical about the combination of pumpkin and ground turkey. I'll admit, I was skeptical as well but that was soon forgotten once I tried this dish. It's a chili that's perfect for fall and it's brimming with flavors, textures and colors. With the colorful bell peppers, kidney and black beans, and sweet corn all in the mix, the pumpkin lends subtle sweet notes and is delicious with ground turkey. You could also use ground chicken if you prefer. To serve, you can't forget a dollop of sour cream and a sprinkling of chopped fresh cilantro!





Pumpkin Chili

ingredients:

2 tablespoons vegetable oil
1 cup chopped onion
1/2 green bell pepper, chopped
1/2 yellow bell pepper, chopped
2 large cloves garlic, minced
1 pound ground turkey
2 14.5oz can diced tomatoes with jalepenos
1 14.5oz can red kidney beans, rinsed and drained
1 14.5oz can black beans, rinsed and drained
1/2 cup frozen corn
2 cups (1 14.5 ounce can) pumpkin puree
1 1/2 tablespoons chili powder
1/2 tablespoon cumin
cayenne pepper to taste
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

For serving:
fresh cilantro
shredded Cheddar cheese
sour cream 

instructions:

Plug in the IP with insert set in place. Press SAUTE and add oil. When hot, saute the onion, green bell pepper, yellow bell pepper, and garlic until tender, about 10 minutes. 

Add ground turkey and brown, about 10 minutes. Add the tomatoes, beans, pumpkin, and corn. Season with chili powder, cumin, pepper, salt, and cayenne. Secure the lid of the IP and ensure the valve is set to SEALING.

Press CHILI and adjust the time to 25 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for yoru IP to come to pressure. 

Once at pressure, the display will reflect 25 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 25 minutes, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen). 

To serve, garnish with chopped fresh cilantro, shredded cheese and sour cream, all to your tastes. 

Created using The Recipes Generator

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