Instant Pot turkey chili
Instant Pot turkey chili with black beans and corn makes a great warm and hearty dinner for a chilly night. Add your favorite toppings and dig in!
Yield: 6 servings
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 1 large green pepper, chopped
- 1 jalapeño, seeded and finely chopped
- 2 cloves garlic, minced
- 1 ¼ lb. lean ground turkey (I use the 7% fat)
- ¼ cup tomato paste
- 1 tablespoon chili powder
- 1 ½ teaspoons cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon cayenne
- 1 (15 oz.) can fire-roasted diced tomatoes, undrained
- 1 (15 oz.) can black beans, rinsed and drained
- 1 (11 oz.) can yellow or white corn, drained (see notes)
- 2 cups low-sodium chicken broth (see notes)
Optional toppings:
- Shredded cheese, sour cream or Greek yogurt, diced avocado, chopped fresh cilantro, hot sauce, crackers or chips, etc.
Instructions
- Set the Instant Pot to the sauté function and heat olive oil.
- Add the onion, green pepper and jalapeño to the pot and sauté for 5-7 minutes, until softened. Add the garlic and sauté for another 30 seconds.
- Add the ground turkey and cook, breaking up with a spatula or spoon, until browned and cooked through.
- Add the tomato paste, chili powder, cumin, paprika, salt and cayenne and stir well to combine. Let cook for 1 minute.
- Add the diced tomatoes, black beans, corn and chicken broth and stir well to combine.
- Seal the Instant Pot and set to high pressure for 12 minutes.
- After the cook time is up, use the quick release to release the pressure from the Instant Pot.
- Once the pressure has dropped, open the Instant Pot, stir well and add additional chicken broth if desired for consistency.
- Serve hot with desired toppings.
Save This Recipe
Notes
Corn: You can use an 11 oz. can of corn (yellow or white or mixed) or substitute about 1 cup of frozen corn for this recipe.
Beans: We prefer black beans but you could substitute kidney beans or pinto beans (or use 2 cans of beans to make this even heartier).
Consistency: I like my chili on the thicker side and find this is the right balance. If you like yours super thick, I’d recommend starting with just 1 ½ cups of chicken broth added to the Instant Pot and adjusting at the end when you are ready to serve. Alternatively, you can thin it out with extra broth after it’s cooked if you want it a tad more soupy.
Leftovers: Leftover turkey chili will keep in the refrigerator for up to 5 days or in the freezer for 4-6 months. Thaw overnight then reheat and serve, adding extra broth if needed to thin it out.
Video
Nutrition
Serving: 1serving | Calories: 324kcal | Carbohydrates: 19g | Protein: 32g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Cholesterol: 98mg | Sodium: 369mg | Fiber: 5g | Sugar: 5g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
