Instant Pot Pumpkin Bison Chili

I know it is a little early but.. who doesn't love a good pumpkin recipe? This recipe came to me while we were preparing for our move; I was trying to eat all the food in my fridge and freezer like I was trying to place first in the Nathan's hot dog eating contest! Okay maybe not that intense.. I found a bag of frozen pumpkin from pumpkin and apple picking season last year and it was just the right amount to make a chili! Score!

This chili came out just the way I like it, meaty and saucy, where all the ingredients are the same size and the fat from the beef pools together with the other liquids making a savory meaty sauce. Can you taste it right now? Try out this recipe and if you do not have an Instant Pot no worries! This recipe can also be made stovetop or in a slow cooker. Tag me in your recipe creations using #HealthyAFay, enjoy!

Prep time: 20 minutes

Cook time: 15 minutes

Servings: 4-8

Ingredients:

1tbsp cooking oil (olive, coconut, avocado, butter)

1 large yellow onion, diced

1 green pepper, diced

1lb ground bison

4 cloves garlic

14.5oz fire roasted diced tomatoes, drained

26oz tomato sauce

1c beef broth

2c fresh pumpkin or 15oz canned pumpkin

2tbsp sea salt

1.5tbsp chili powder

1tbsp garlic powder

.5tbsp cumin

.5tbsp oregano

1tsp cinnamon

1/4tsp cayenne pepper

Garnish (optional): chopped green onion, avocado slices

1. Set Instant Pot to Sauté function.

2. Sauté onions and peppers for approximately 5 minutes.

3. Add garlic and sauté for additional 3 minutes.

4. Add ground bison and sauté until browned (approximately 5-7 minutes). Once browned, turn Sauté function off.

5. Add remaining ingredients - spices, tomatoes, tomato sauce, pumpkin, and broth. Mix well.

6. Close lid and set Instant Pot to Manual - High Pressure - 15 minutes.

7. Allow pressure to naturally release if you have the time or fast release to enjoy right away!

8. Garnish with green onion and avocado.

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