Step 1

Heat large saucepan or dutch oven on stove. Add olive oil when warm.

Step 2

Add in onion, jalapeno, and pepper and let saute for a few minutes until slightly soft.

Step 3

Add in garlic and let cook for one more minute.

Step 4

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

Step 5

Reduce heat to medium-low and stir in your pumpkin, beans, diced tomatoes and tomato paste.

Step 6

Mix all spices in a little bowl and then add into your chili mixture.

Step 7

Pour in three cups of chicken broth.

Step 8

Let simmer for 15-20 minutes over low heat.

Step 9

Serve! Add cheese, Greek yogurt, jalapenos or any other toppings you desire.

Step 10

Turn instant pot to sauté and add olive oil to pot.

Step 11

Add in onion, jalapeno, and pepper and let sauté for a few minutes until slightly soft.

Step 12

Add in garlic and let cook for one more minute.

Step 13

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

Step 14

Mix all spices in a little bowl and then add into your chili mixture.

Step 15

Stir in your pumpkin, beans, diced tomatoes and tomato paste.

Step 16

Pour in three cups of chicken broth.

Step 17

Set your IP to manual cook for 12 minutes.

Step 18

Once the 12 minutes are up, let it natural release for 15 minutes and then quick release.

Step 19

Serve! Add cheese, Greek yogurt, jalapenos or any other toppings you desire