Smoky, spicy and hearty, you’ll be craving this 21 Day Fix Chipotle Pumpkin Turkey Chili all season long! The addition of pumpkin to this cold-weather staple adds nutrition, gorgeous fall flavor and the thickness we all want in a chili. Now with Instant Pot instructions!
Hey readers! This post was updated on 11/8/17 with new Instant Pot Instructions! Now this fall fantasticness can be made in 30 minutes!!
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Sooo… did I mention that September is Pumpkin Month? It’s true. I say now is the time. In another month or so, you will all be absentmindedly saying things like, “Another new pumpkin something or other, I’m SO sick of pumpkin!” Well, maybe not all of you. Personally, I could eat pumpkin anything all year long. If all of a sudden they started selling pumpkin coffee in May, my heart would rejoice Hallelujah-style.
But alas, that’s not going to happen, so carpe diem!
Because I’m a big fan of trying new meals, I’m not a huge recipe repeater, particular at dinner time. Chili is one of the few exceptions, though I admit that I make it a few different ways. It’s just that perfect cold-weather meal, isn’t it? It’s super-easy, inexpensive, healthy (in this case, anyway!), comes together quickly and warms you up from the inside out. Absolute comfort in a bowl!
This chili is an adaptation of a Taste of Home recipe called Anytime Turkey Chili. I had made it a while back but wasn’t 100% in love, so I worked on it until I was happy. Now I’m happy, see? → 🙂 I feel like there is no better way to add heat to a chili than with some amazing, smoky chipotle chiles. They add so much flavor and a little goes a LONG way. However, if you don’t really like spicy stuff, you can always add a little extra chili powder and some smoked paprika. That’s what I do for the kiddos. It’s still delicious, just a lot less heat. Mama likes the heat.
In the recipe below, there’s a link to instructions on making the chipotle puree, but essentially this is what I do: I buy a can of chipotle in adobo (they are small little cans that can be found in the Mexican/Latin food section of pretty much any regular grocery store, Even Walmart). I dump the entire contents of the can into a small food processor and process until pureed. It really takes less than a minute. Then I take out what I need for that day and the rest goes into a small baggie, then into the freezer. After that, anytime I need a little bit, I can just pull out the baggie, cut off what I need with a small knife and defrost it in the microwave. Easy peasy.
Btw, I have the perfect companion to this recipe coming on Thursday!
If you make this 21 Day Fix Chipotle Pumpkin Turkey Chili be sure to snap a pic and tag me @thefoodieandthefix or use #thefoodieandthefix on Instagram so I can check it out! It makes me ridiculously happy to see what you guys are making 🙂
- 1 lb lean ground turkey
- 1 red onion, chopped
- 1 large green bell pepper, chopped
- 2 stalks of celery, chopped
- 3 cloves of garlic, minced
- salt & pepper, for seasoning
- 1 tsp cinnamon (you may want to add more at the end if using the IP)
- 2 tsp cumin (or more for IP)
- 1 Tbs chili powder (or more for IP)
- 1 cup reduced-sodium chicken broth
- 1 can (14 1/2 oz) petite diced tomatoes
- 1 can (15 oz) pumpkin puree
- 1 can (15 oz) black beans, well rinsed and drained
- 1 tsp chipotle puree, or more, to taste (just put the contents of a can of chipotle in adobo in a food processor and process until smooth)
- chopped cilantro and plain Greek yogurt for topping (optional)
Stove Top Instructions:
- In a large non-stick pot over medium-high heat, add the ground turkey, onions, bell peppers, celery, garlic and season lightly with salt and pepper. If you have a pretty good non-stick pot, you shouldn't need any oil or cooking spray. Continue to cook until turkey is no longer pink.
- Add the cinnamon, cumin, chili powder, broth and tomatoes. Cover and let simmer for about 10 minutes or until veggies have softened.
- Stir in the pumpkin and black beans. Cook uncovered another five minutes or so. If you have kiddos, this would be a good time to separate some of the chili (before you add the spicy chipotle puree).
- I use 1 tsp chipotle puree for a full pot, but you may want to start with 1/2 tsp and work your way up depending on how spicy you like it (plus if you pulled any out for the kids and don't have a full pot you'll definitely want to start with less).
- Top each serving with a dollop of Greek yogurt and some chopped cilantro!
Instant Pot Instructions:
- Press the saute button on your Instant Pot and add the ground turkey and minced garlic and season lightly with salt and pepper. Cook until the turkey has browned and you've completely broken it up with your spatula (no need for the turkey to be completely cooked through, it'll cook the rest of the way later).
- Add the peppers, onions and celery and cook one more minute while you stir in the cinnamon, cumin and chili powder. Turn off the saute function, then add the tomatoes and the broth. Place the lid on your Instant Pot & set knob to "sealing", then put on manual for 8 minutes. When it's finished, you can immediately turn the knob to "venting" for a quick pressure release.
- Turn the saute function back on, stir in the drained beans, the pumpkin puree and the chipotle puree, tasting as you go so you get the spice level that you want. At this point you may also want to add a bit more cinnamon, cumin and chili powder, I've found that the flavors of spices are lessened when they cook in the Instant Pot and I always want to add more!
- Turn off the saute function and serve with the cilantro and plain Greek yogurt.
21 Day Fix Container Equivalents: 2/3 RED, 2/3 GREEN, 1/4 PURPLE, 1/2 YELLOW
- times listed are for the Instant Pot
Weight Watchers Freestyle Points: 0 points when using 99% fat free ground turkey, 2 points if using 93% fat free ground turkey
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Nutrition Information:Yield: 6 Serving Size: 1 1/2 cups of chili per serving
Amount Per Serving: Calories: 234 Total Fat: 8g