Autumn Pumpkin Turkey Chili

Directions

Slow Cooker

1In a large skillet, sauté the onion and green and yellow peppers in oil until tender. Add garlic; cook 1 minute longer. Crumble turkey into skillet. Cook over medium heat until meat is no longer pink.


2Transfer to a 3-quart slow cooker. Stir in the pumpkin, tomatoes, chili powder, salt and pepper. Cook on low for 8 - 10 hours or high for 3 - 4 hours.

Instant Pot

1Set your Instant Pot to Sauté and add your cooking fat. Once heated, add in the onions and peppers and sauté for 2 - 3 minutes until beginning to soften. Add in the garlic and stir for another minute or two.

2Add in the ground turkey and sauté until browned (almost cooked through). Add in the remaining ingredients. Stir everything to combine. Push the "cancel/keep warm" button and then manually pressure cook for 15 minutes on high pressure.


3When it's done, you can manually release the pressure to eat right away, or let it release on it's own.

Stovetop

1Heat olive oil in a dutch oven or large pot on the stove.

2Add in onion and peppers and sauté for a few minutes until slightly soft.

3Add in garlic and let cook for one more minute.

4Add in ground turkey, breaking it up and cooking until no longer pink.

5Reduce heat to medium-low and add in the remaining ingredients. Stir everything to combine. Pour in the chicken broth and let simmer for one hour over low heat.