Pumpkin Turkey Chili with Rice
Pumpkin Chili over rice is an ideal dish for embracing the fall season while paying tribute to Hawaii's culinary traditions.
Servings: 6
Calories: 175kcal
Equipment
- insta-pot
Ingredients
- 1 lb ground turkey
- 1 onion diced
- 1 cup diced tomatoes
- 1 cup pumpkin puree
- 1 teaspoon chipotle powder
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon kosher salt
- 1 can black beans drained
Instructions
Insta-Pot Instructions
- Sauté Ingredients: Turn your Instant Pot on the Sauté setting. Add olive oil, ground meat, onions, and garlic. Cook until meat is browned.
- Add Other Ingredients: Add beans, pumpkin puree, diced tomatoes, green chilies, and spices.
- Pressure Cook: Pour in the broth and give it one final stir. Close the lid and set to manual pressure cook on high for 20 minutes
- Natural Release: Allow for a natural pressure release for 5 minutes before manually releasing the remaining pressure
- Serve: Serve hot over cooked white rice. Garnish as desired.
Stove-Top Instructions
- Sauté Ingredients: In a large pot, heat olive oil over medium heat. Add ground meat, onions, and garlic. Cook until meat is browned.
- Add Other Ingredients: Add beans, pumpkin puree, diced tomatoes, green chilies, and spices. Mix well.
- Simmer: Pour in the broth and bring the mixture to a simmer. Cover and cook for about 60 minutes, stirring occasionally.
- Serve: Dish it out over cooked white rice and garnish as desired.
Notes
Serve over piping hot rice and top with avocados, cheese and cilantro. If you have an aversion to tomatoes, omit the diced tomatoes and add ½ cup more pumpkin puree.
Nutrition
Serving: 0.75cup | Calories: 175kcal | Carbohydrates: 18g | Protein: 23g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 1216mg | Potassium: 591mg | Fiber: 6g | Sugar: 3g | Vitamin A: 6535IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 3mg