Pumpkin Turkey Chili

Many of us plan to have friends and family over before trick-or-treating this weekend and while we have the kids’ menu planned, you may be wondering what to feed the grownups. But nobody has time to prepare another dish. Cue this recipe. This is a no-chop, seven-ingredient chili that’s perfect for fall. We love to do it in an Instant Pot but you can also throw it all in a slow cooker in the morning and let it hang out all day. Either way, it’s delicious!

Serves 4 - 6 (can easily be doubled)
Inspired by @serenagwolf

1 Tablespoon avocado oil
1 pound of ground turkey
1 Tablespoon BBQ seasoning
1 can of pumpkin purée
1 can of fire-roasted salsa
1 can of pinto beans, drained
2 cups of chicken broth
2 teaspoons balsamic vinegar

For serving:
Shredded cheddar or jack cheese
Sour cream
Chopped cilantro

Warm the avocado oil in a skillet, or in an Instant pot or slow cooker on the sauté function. Brown the turkey in the olive oil until cooked and broken apart, about seven minutes. Add the bbq seasoning and sauté an additional minute to toast the spices. Add pumpkin puree, salsa, pinto beans and chicken broth.

If cooking on the stovetop bring to a boil, reduce to a simmer and let cook uncovered for 15 minutes. You can cover and simmer longer, flavor will continue to build over time

If cooking in a slow cooker, set heat to LOW and cook for 6-7 hours or on Hight for 3-4.

If using an Instant Pot lock the lid into place and cook on high for 12 minutes. Allow valve to release all steam when done.

When ready to serve stir, add the balsamic vinegar and season with salt to taste. Serve with sour cream, cheese and cilantro.