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Recipe Summary
prep: 35 mins
total: 1 hr
Yield: Serves 6 to 8; Makes 8 cups
instant-pot turkey chili and add-ins
Ingredients
Ingredient Checklist
2 tablespoons extra-virgin olive oil
1 pound ground dark-meat turkey
1 large white onion, cut into 1/4-inch pieces (2 cups), divided
1 large poblano chile, seeds and ribs removed, cut into 1/2-inch pieces (1 cup)
3 cloves garlic, minced (1 tablespoon)
Kosher salt and freshly ground pepper
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons tomato paste
1 can (28 ounces) diced tomatoes
1 can (15 ounces) chickpeas, drained and rinsed
1 cup frozen corn kernels
Shredded Monterey Jack cheese, cilantro leaves, and sliced jalapeno, for serving
Variations
This chili is equally delicious made on the stovetop. Instead of simmering on the “Bean/Chili” setting, cook in a large pot or Dutch oven, partially covered, over medium-low heat for 30 minutes. Reserve chickpeas and corn to stir in during the last 5 minutes of cooking.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 35 mins
total: 1 hr
Yield: Serves 6 to 8; Makes 8 cups
instant-pot turkey chili and add-ins
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 35 mins
total: 1 hr
Yield: Serves 6 to 8; Makes 8 cups
Recipe Summary
prep: 35 mins
total: 1 hr
Yield: Serves 6 to 8; Makes 8 cups
prep: 35 mins
total: 1 hr
prep:
35 mins
total:
1 hr
Yield: Serves 6 to 8; Makes 8 cups
Serves 6 to 8; Makes 8 cups
instant-pot turkey chili and add-ins
instant-pot turkey chili and add-ins
Ingredients
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound ground dark-meat turkey
- 1 large white onion, cut into 1/4-inch pieces (2 cups), divided
- 1 large poblano chile, seeds and ribs removed, cut into 1/2-inch pieces (1 cup)
- 3 cloves garlic, minced (1 tablespoon)
- Kosher salt and freshly ground pepper
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 tablespoons tomato paste
- 1 can (28 ounces) diced tomatoes
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 cup frozen corn kernels
- Shredded Monterey Jack cheese, cilantro leaves, and sliced jalapeno, for serving
Directions
Heat oil in a 6-quart multicooker set to the high “Saute” setting. Add turkey, breaking up meat with the back of a spoon, until cooked through, 4 to 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Add 1 3/4 cups onion, poblano, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper to multicooker; cook, stirring occasionally, until vegetables are softened, 6 to 8 minutes. Add chili powder, cumin, and tomato paste; cook 2 minutes. Stir in tomatoes, chickpeas, corn, cooked turkey, and 1 cup water. Secure lid of multicooker.
Cook on high “Bean/Chili” setting for 20 minutes. Once time is complete, allow pressure to release naturally. Carefully remove lid. Adjust seasoning as desired. Serve with remaining 1/4 cup onion, cheese, cilantro, and jalapeno. To store, let chili cool to room temperature, then refrigerate in airtight containers up to 3 days.
Variations
This chili is equally delicious made on the stovetop. Instead of simmering on the “Bean/Chili” setting, cook in a large pot or Dutch oven, partially covered, over medium-low heat for 30 minutes. Reserve chickpeas and corn to stir in during the last 5 minutes of cooking.
Variations
This chili is equally delicious made on the stovetop. Instead of simmering on the “Bean/Chili” setting, cook in a large pot or Dutch oven, partially covered, over medium-low heat for 30 minutes. Reserve chickpeas and corn to stir in during the last 5 minutes of cooking.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Instant Pot Turkey Chili
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Instant Pot Turkey Chili
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
