Instant Pot Turkey Chili
Ground turkey is simmered with fire roasted tomatoes, green pepper, onions, garlic, beans and spices to produce a comforting bowl of chili that is topped with cheese, fritos and green onions. You can also use ground beef in this recipe.
Ground turkey is simmered with fire roasted tomatoes, green pepper, onions, garlic, beans and spices to produce a comforting bowl of chili that is topped with cheese, fritos and green onions. You can also use ground beef in this recipe.
- 1 tsp salt
- 2 cloves garlic minced
- 1/2 tsp pepper
- 1 can corn drained
- 1/4 tsp garlic powder
- 1 onion diced
- 1 can black beans rinsed and drained
- 1 can tomato paste
- 1 medium green pepper diced
- 1 1/2 tsp cumin
- 1 pound ground turkey or ground beef
- 2 cups chicken broth or beef broth
- 1 (14 oz) crushed tomatoes
- 1 (14.5 oz) fire roasted salsa style diced tomatoes
- 1 can kidney beans rinsed and drained
- 1/4 cup rinsed uncooked quinoa (optional)
- 1 1/2 tsp to 1 tbsp of chili powder (i don't love a lot of
- toppings: diced green onions grated cheddar, sour cream and corn chips
- Carbohydrate 20.4683339594876 g
- Cholesterol 0 mg
- Fat 0.669094123431836 g
- Fiber 5.96940071360707 g
- Protein 5.97119955549675 g
- Saturated Fat 0.144596857905934 g
- Serving Size 1 1 -10 serving (179g)
- Sodium 97.1838547988528 mg
- Sugar 14.4989332458805 g
- Trans Fat 0.0564778742332628 g
- Calories 104 calories
Step-by-step
- Turn your instant pot to the saute setting. Add in the ground turkey and break it up with a wooden spoon. Brown it for a couple minutes and then add in the onions and garlic and saute until the onions are translucent. About 5 minutes. (If you're using ground beef you may have to drain off grease).
- Add in the broth, green pepper, crushed tomatoes, fire roasted tomatoes, kidney beans, black beans, quinoa, corn, tomato paste, chili powder, cumin, salt, pepper and garlic powder.
- Cover and secure the lid. Make sure valve is set to "sealing." Set the manual pressure cook button to 5 minutes on high pressure. When the timer beeps let the pressure release naturally for 10 minutes (or more, if you have time). Move the valve to venting and when you can, open the pot.
- Stir the chili and then season to taste. You may want to add in more chili powder, cumin, salt and pepper.
- Ladle into bowls and serve topped with desired toppings. This chili tastes better as leftovers than it does the day of! Store leftovers in an airtight container in the fridge for up to a week. This chili would also freeze well. Freeze in airtight containers for up to 3 months.
My Go-To Instant Pot Turkey Chili: A Weeknight Winner
As a busy working mom, time is my most precious commodity. Juggling work deadlines, school pick-ups, and keeping a semblance of order in the house often leaves me with little energy for elaborate meal prep. That's where my trusty Instant Pot comes in, saving me countless hours in the kitchen and delivering delicious, healthy meals without sacrificing flavor. This Instant Pot Turkey Chili recipe is a perfect example – a hearty, flavorful meal ready in minutes, leaving me with more time to spend with my family and less time cleaning up.
The beauty of this recipe lies in its simplicity and versatility. I can easily adapt it based on what I have on hand. Sometimes I swap ground beef for turkey, depending on the week's grocery haul. The addition of quinoa adds a nice nutritional boost and a bit of texture, but it's entirely optional. And the toppings? Oh, the toppings! My kids love to get creative with shredded cheddar, sour cream, and a generous sprinkle of corn chips. It’s a fun, interactive meal everyone enjoys.
What truly sets this chili apart is its flavor profile. The combination of fire-roasted tomatoes, cumin, and chili powder creates a rich, smoky depth that's incredibly satisfying. The subtle hint of garlic and pepper adds just the right amount of warmth without overwhelming the other ingredients. And the best part? It tastes even better the next day, making it a perfect meal prep option for busy weeknights. I often make a double batch and store it in the freezer for those nights when I’m truly short on time. A quick defrost and a few minutes in the Instant Pot, and dinner is served!
Beyond the convenience and ease of preparation, this chili is also incredibly healthy. Packed with protein from the ground turkey and fiber from the beans, it’s a nutritious meal that leaves me feeling full and energized. The addition of vegetables like green pepper and onions provides essential vitamins and minerals, making it a guilt-free indulgence that satisfies my cravings without derailing my healthy eating habits. It’s a delicious balance of comfort food and healthy eating – a must-have in my weekly meal rotation.
Beyond the Recipe:
This recipe isn't just about the food; it's about creating memories and sharing meals with loved ones. The aroma filling my kitchen while the chili simmers is a comforting ritual, a signal that a warm, satisfying meal is just around the corner. The happy chatter around the dinner table, the laughter, and the sharing of stories – these are the moments that make cooking worthwhile. This chili is more than just a recipe; it's a symbol of home, warmth, and the simple joys of family life. It’s a testament to the fact that healthy, delicious meals don’t have to be complicated or time-consuming; they can be simple, satisfying, and a source of joy for everyone.
I encourage you to try this recipe and adapt it to your own taste preferences. Feel free to experiment with different beans, spices, or toppings. Let your creativity shine! And most importantly, enjoy the process of creating a delicious and nourishing meal for yourself and those you love. The time spent in the kitchen, however short, is a time well spent.
Tip for Success: Don't be afraid to adjust the amount of chili powder to your liking. If you prefer a spicier chili, add more! Similarly, if you’re sensitive to spice, start with less and add as needed.
