When the holiday hustle leaves you craving something warm, comforting, and incredibly easy, this Holiday Turkey Chili is the answer. It’s a festive twist on a classic, using ground turkey for a leaner protein and a secret ingredient—pumpkin puree!—to create a rich, velvety texture and a subtle sweetness that pairs beautifully with the warm spices. The pumpkin pie spice adds a unique holiday aroma that will fill your kitchen and make everyone feel cozy. Best of all, it comes together in under an hour thanks to the magic of the Instant Pot. It’s the perfect one-pot meal for a chilly evening or a casual get-together with loved ones.
Ingredients
• 1 tbsp (14g) butter
• 1 red bell pepper, seeded and chopped
• 1 small yellow onion, chopped
• 3 garlic cloves, minced
• 2 lbs (907g) ground turkey
• 1 15-ounce can (425g) sugar-free diced tomatoes, undrained
• 1 4-ounce can (113g) fire-roasted diced green chilis, undrained
• ¾ cup (170g) pumpkin puree
• 3 tbsp (21g) red chili powder
• 1 tbsp (7g) paprika
• 1 tsp (2g) cayenne pepper
• 1 ½ tbsp (10.5g) ground cumin
• 1 tbsp (6.5g) pumpkin pie spice
• 1 tbsp (3g) dried oregano
• Salt, to taste
• ½ cup (120ml) chicken broth
Instructions
1. Directions
2. Set your Instant Pot to “Sauté” mode. Once hot, add the butter to melt.
3. Add the chopped bell pepper, onion, and minced garlic. Cook for 4-5 minutes, stirring occasionally, until the vegetables have softened.
4. Add the ground turkey to the pot. Cook for 8-10 minutes, breaking it apart with a spoon, until it is fully browned.
5. Press “Cancel” to stop the sauté function. Drain any excess fat if desired.
6. Stir in the diced tomatoes, green chilis, pumpkin puree, chili powder, paprika, cayenne pepper, cumin, pumpkin pie spice, oregano, salt, and chicken broth until well combined.
7. Secure the lid on the Instant Pot and set the pressure valve to the “Sealing” position.
8. Select “Manual” or “Pressure Cook” and cook on High Pressure for 20 minutes.
9. Once the timer finishes, allow the pressure to release naturally for at least 10 minutes before carefully performing a quick release to vent any remaining steam.
10. Remove the lid, give the chili a final stir, and serve hot.
Nutritional Information
• Nutrition Information
• Per Serving: Calories 285 | Total Fat 15.2g | Net Carbs 1.25g | Protein 33.2g | Fiber 3.6g
Pro Tips
• For a thicker chili, stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) after pressure cooking and simmer on “Sauté” mode for a few minutes until it thickens.
• Elevate your chili with toppings like a dollop of sour cream, shredded sharp cheddar cheese, fresh cilantro, sliced jalapeños, or a sprinkle of toasted pumpkin seeds for crunch.
• This chili tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months for an easy future meal.
FAQ
Q: Why add pumpkin puree to this chili
A: The pumpkin puree is a secret ingredient that creates a rich, velvety texture and adds a subtle sweetness to the chili, which pairs beautifully with the warm spices like pumpkin pie spice and cumin.
Q: How long does this turkey chili take to cook in the Instant Pot
A: After sautéing the vegetables and browning the turkey, the chili cooks on High Pressure for 20 minutes. This is followed by a 10-minute natural pressure release, making the total pressure cooking time around 30 minutes.
Q: Can I make this holiday chili ahead of time
A: Yes, this chili tastes even better the next day as the flavors meld together. You can store leftovers in an airtight container in the refrigerator for up to 4 days.
Q: Is this turkey chili freezer-friendly
A: Absolutely. This chili freezes well for up to 3 months, making it a perfect make-ahead meal for a busy day.
