Instant Pot Spicy Turkey Chili

$For a hearty bowl of Instant Pot Spicy Turkey Chili, gather these ingredients: - 1 lb ground turkey - 1 medium onion, chopped - 3 cloves garlic, minced - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (28 oz) crushed tomatoes - 1 cup corn kernels (fresh, frozen, or canned) - 2 tablespoons chili powder - 1 tablespoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon cayenne pepper (adjust to taste) - 1 bell pepper (any color), chopped - Salt and pepper to taste - 2 tablespoons olive oil - 1 cup chicken broth - Fresh cilantro, for garnish - 1 avocado, sliced, for topping You can switch some ingredients based on what you have at home. Use ground chicken or beef instead of turkey. If you prefer more veggies, add zucchini or carrots instead of beans. For a vegetarian option, replace meat with mushrooms and use vegetable broth. You can also swap black beans for pinto beans if you like. Using fresh ingredients can boost flavor. Fresh garlic and onions give a stronger taste than dried ones. However, canned beans and tomatoes save time and work well in this recipe. Choose canned products with no added salt for a healthier option. Frozen corn works great too, adding a sweet crunch. Use what you have to make the dish your own! Start by turning your Instant Pot to the sauté setting. Add two tablespoons of olive oil. Once hot, toss in the chopped onion and minced garlic. Sauté for about 3-4 minutes. You want the onions to turn clear and soft. This step builds a great base for your chili. Now, add 1 pound of ground turkey to the pot. Use a wooden spoon to break it apart. Stir it well until the turkey is brown, which takes about 5-7 minutes. This step adds flavor and texture to your chili. Next, sprinkle in your spices: 2 tablespoons of chili powder, 1 tablespoon of ground cumin, 1 teaspoon of smoked paprika, and 1 teaspoon of cayenne pepper. Don’t forget salt and pepper to taste. Stir well to coat the turkey and onions. Then, add the black beans, kidney beans, crushed tomatoes, corn, and chopped bell pepper. Pour in 1 cup of chicken broth. Mix everything well until combined. Close the lid of your Instant Pot, making sure the valve is in the sealing position. Set it to manual high pressure for 15 minutes. This step will meld all the flavors together. When the cooking time is up, let the pressure release naturally for 10 minutes. Then, do a quick release to let out any remaining steam. Carefully open the lid. Stir the chili and taste it. You can add more cayenne pepper if you like it spicier. Ladle the chili into bowls. Top each serving with fresh cilantro and sliced avocado. Serve it hot for a warm and hearty meal. To get the spice just right, start with one teaspoon of cayenne pepper. Taste the chili before adding more. Everyone has different heat levels. You can always add more spice later. If it’s too spicy, add a dollop of sour cream or yogurt. These will cool down the heat nicely. You can also add more beans or corn to balance the flavors. This chili is perfect for meal prep. Make a big batch and store it in the fridge. It stays good for about 5 days. You can also freeze it for later. Use airtight containers to avoid freezer burn. When ready to eat, just thaw it overnight in the fridge. Reheat it on the stove or in the microwave. It tastes even better the next day as the flavors blend. If your Instant Pot doesn’t come to pressure, check the sealing ring. Make sure it’s in place and not damaged. Also, ensure that the valve is set to sealing. If your chili is too thick, add a little more chicken broth. If it’s too watery, you can simmer it on the sauté setting for a few minutes. This will help thicken it up. Always remember to release the pressure carefully to avoid spills. {{image_2}} You can easily make this chili vegetarian or vegan. Start by swapping out the ground turkey for a meat alternative. You could use lentils, mushrooms, or a mix of both. Lentils give a nice texture and soak up flavors well. Mushrooms add a rich, umami taste. For a vegan version, replace chicken broth with vegetable broth. This keeps the chili hearty and flavorful without any meat. Want to boost the nutrition? Add more veggies! You can toss in zucchini, carrots, or even sweet potatoes. Chop them small so they cook evenly. Add these during the pressure cooking step. They will blend nicely with the other ingredients. This not only adds flavor but also makes your chili colorful and packed with nutrients. If you prefer different meat, you have options! Ground beef or chicken works well in this chili. Just brown it the same way as the turkey. You can also try turkey sausage for a spicy kick. Just slice it and add it in when you brown the meat. Each choice gives a unique taste but keeps that hearty feel. Each serving of Instant Pot spicy turkey chili provides a filling meal. Here is the breakdown: - Calories: About 300 - Protein: 25g - Carbohydrates: 40g - Fat: 10g - Fiber: 10g - Sodium: 500mg This chili is a good source of protein and fiber. It helps you feel full and satisfied. The ingredients in this chili offer many health benefits: - Ground Turkey: Low in fat and high in protein. It helps build muscle. - Black Beans and Kidney Beans: Packed with fiber. They aid digestion and heart health. - Crushed Tomatoes: Rich in antioxidants like lycopene. They support heart health. - Bell Pepper: Full of vitamins A and C. It boosts your immune system. - Cayenne Pepper: May help boost metabolism. It adds a nice kick to the flavor. Eating this chili can nourish your body with healthy nutrients. You can easily adapt this recipe to fit dietary needs: - Gluten-Free: All the ingredients are gluten-free. Just check the broth. - Dairy-Free: The recipe is naturally dairy-free. Top with avocado instead of cheese. - Low-Carb: Use more veggies and less corn. This keeps carbs lower. - Vegan: Swap the turkey for extra beans or lentils. It keeps the meal hearty. These modifications let everyone enjoy a bowl of spicy turkey chili. It takes about 15 minutes to cook turkey chili in an Instant Pot. First, you sauté the onions and garlic for a few minutes. Then, brown the turkey for about 5-7 minutes. Once you add the other ingredients, set the pot to high pressure for 15 minutes. Including prep time, the total is around 45 minutes. Yes, you can use frozen ground turkey in this recipe. Just add it directly to the pot without thawing. The cooking time may increase by a few minutes. Make sure to break it apart during cooking for even browning. You can serve spicy turkey chili with many sides. Here are some great options: - Cornbread - Tortilla chips - Rice - A fresh salad - Avocado slices on top These sides can add more flavor and texture to your meal. To store leftovers, let the chili cool first. Then, place it in an airtight container. You can keep it in the fridge for up to 4 days. To reheat, use the microwave or stovetop. Add a splash of broth or water if it seems too thick. Enjoy this hearty dish again! You learned about key ingredients for turkey chili, how to cook it step-by-step, and tips for success. I shared ways to adapt the recipe for different diets and preferences. You now know how to make it yours. Enjoy experimenting with flavors and textures. The Instant Pot makes cooking easy and fun. With this guide, you can create a dish that warms hearts and fills bellies. Dive in, make it your own, and share your delicious results!$

Whip up a delicious Instant Pot Spicy Turkey Chili that's perfect for cozy nights! This easy recipe features ground turkey, black beans, and an array of spices for a flavorful kick. In just 45 minutes, you'll have a warm bowlful that's hearty, healthy, and sure to please the whole family. Ready to spice up your dinner routine? Click through to discover the full recipe and enjoy a comforting meal tonight!

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Ingredients

1 lb ground turkey

1 medium onion, chopped

3 cloves garlic, minced

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (28 oz) crushed tomatoes

1 cup corn kernels (fresh, frozen, or canned)

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon cayenne pepper (adjust to taste)

1 bell pepper (any color), chopped

Salt and pepper to taste

2 tablespoons olive oil

1 cup chicken broth

Fresh cilantro, for garnish

1 avocado, sliced, for topping

Instructions

Sauté Aromatics: Turn the Instant Pot to the sauté setting. Add olive oil, chopped onion, and minced garlic. Sauté for about 3-4 minutes until the onions are translucent.

Brown Turkey: Add ground turkey to the pot and cook, breaking it apart with a wooden spoon, until browned (about 5-7 minutes).

Add Spices: Stir in chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Mix well to evenly coat the turkey and onions with the spices.

Combine Remaining Ingredients: Add the black beans, kidney beans, crushed tomatoes, corn, chopped bell pepper, and chicken broth to the pot. Stir until everything is well combined.

Pressure Cook: Close the lid on the Instant Pot, ensuring the valve is in the sealing position. Set to manual high pressure for 15 minutes.

Release Pressure: After the cooking time is complete, allow the pressure to release naturally for 10 minutes, then do a quick release to let out any remaining pressure.

Taste and Adjust: Open the lid and stir the chili. Taste and adjust seasoning if necessary. If you’d like it spicier, you can add more cayenne pepper at this stage.

Garnish and Serve: Ladle the chili into bowls, top with fresh cilantro and avocado slices. Serve hot.

Prep Time: 10 mins | Total Time: 45 mins | Servings: 6