Instant Pot Turkey Chili

  • Yield:6 servings
  • Time:
    34 mins show details

This recipe is adapted from ohsweetbasil.com/instant-...

I split into 6 servings at about 470 calories each. Store 2 in the refrigerator and the other 4 in the freezer for later.

Allow 24 hours to thaw in the refrigerator before reheating. Reheat for 2-2.5 minutes in a microwave.

Ingredients

  • Seasoning
  • 1 tablespoon
    Dried oregano
  • 2 teaspoons
    Ground cumin
  • 2 teaspoons
    Kosher salt
  • 1 teaspoon
    Ground black pepper
  • 1 teaspoon
    Smoked paprika
  • 2 tablespoons
    Chili powder
  • Main
  • 2 tablespoons
    oil, canola or vegetable
  • 2 pounds
    Ground turkey
  • ½ cup
    Dry Kidney Beans
  • ½ cup
    Dry Black beans
  • 1
    Can (28 oz) diced tomatoes with juice, Fire roasted optional
  • 1
    Can (6 oz) Tomato paste
  • 1
    Onion, chopped
  • 2
    Jalapeño, minced optional
  • 2 cups
    Beef stock
  • 4
    Garlic cloves, minced
  • Toppings
  • 1 cup
    Cheese, shredded
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Equipment

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Preparation

  1. 5 mins

    Place the oil in the Instant Pot and turn the sauté setting on. Heat the oil until shimmering.

  2. 3 mins

    Add the chopped onions and peppers. Cook for three minutes.

  3. 1 min

    Add the garlic. Cook for one minute.

  4. 5 mins

    Add the ground turkey and cook, stirring constantly to break up the meat into small pieces, until no longer pink.

  5. Add the beans, diced tomatoes with juice, tomato paste, beef stock, seasoning.

  6. 20 mins

    Put the lid on the Instant Pot and set the valve to sealing. Turn on the chili setting and cook for twenty minutes. Use the quick release after twenty minutes.

  7. Serve with shredded cheese.

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