“Low-Carb Pumpkin Turkey Chili Recipe | Healthy & Cozy Comfort Food”

ground turkey

🥗Healthier: ground chicken

💰Cheaper: ground beef

Ground chicken is leaner, while ground beef is often less expensive.

pumpkin puree

🥗Healthier: butternut squash puree

💰Cheaper: canned pumpkin

Butternut squash is a nutritious alternative; canned pumpkin is often less expensive.

kidney beans

🥗Healthier: black beans

💰Cheaper: pinto beans

Black beans are slightly lower in calories, while pinto beans are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is typically less expensive.

Start by cooking 1 pound of ground turkey in the Instant Pot.

Chop 1/2 to 1 onion and add it to the ground turkey as it cooks.

Chop 1 bell pepper and add it to the pot with the turkey and onion.

Add 2 cloves of minced garlic to the mixture after the onion has cooked a bit.

Prepare the pumpkin by placing it in the Instant Pot with 1/2 to 1 cup of water and cook on pressure cook for 20 minutes.

Once the pumpkin is cooked, let it release naturally and then peel or chop it into pieces.

Add 1 can of diced tomatoes to the pot with the turkey and vegetables.

Mix in the spices: 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon cinnamon, and 1/4 teaspoon cayenne pepper.

Add 2 cups of chicken broth to the pot and stir to combine.

Add the cooked pumpkin to the chili mixture, using about 2 to 2 1/2 cups total.

Let the chili simmer for about an hour on low heat, stirring occasionally.

Taste and adjust seasoning as needed, adding Celtic sea salt to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary