Skinny Turkey Chili … Made in the Instant Pot (or stove top)!
Ever since I’ve had this blog, I’ve been meaning to have a chili recipe posted. I hate to admit that it’s been almost 3 years and today is finally the day it’s making an appearance. Obviously, the motivation to post this recipe is because of my new favorite kitchen appliance (I’ve talked about it here, too) … the Instant Pot! This beast can make chili in less than an hour and it tastes like its been simmering all day. And what about leftovers? Are you kidding? We all know chili leftovers are the best leftovers!
Growing up, I was always served peanut butter sandwiches with my chili. I know it was from school, but even my mother and her family ate the two together. Granted we all went to the same elementary and high school (Go Spartans!), so that combination has been passed down for quite some time. I could never make the peanut butter sandwiches the same though. The ones at school were almost crystalized by the time lunch was served, but that just made it even better! I think it was the honey they mixed with the peanut butter. Oh, man. I loved chili day.
I wanted to keep some of that nostalgia; as you can see in my photos. I’ve paired it with a “lighter” peanut butter sandwich using PB2 and 7 grain bread. My school definitely used the full fat, honey peanut butter with the whitest of all the white bread. But hey, I’m a grown up now and choose how I spend my calories/smart points. And if you’ve never had a peanut butter sandwich dipped in a hot bowl of chili, well my friend, you’re missing out.
This recipe makes 6 hearty helpings (about 2 cups each) and freezes so well. I have 3 bags in the freezer as we speak. You can use the Instant Pot (which I recommend) or you could cook it stove top style like you would any other chili. Just think, comfort food is less than an hour away!
Instant Pot Skinny Turkey Chili
· 1 lb ground turkey
· 1 small onion, diced
· 1 large garlic clove, minced
· 1 bell pepper (any color), diced
· 2 tbsp chili powder (I used McCormick’s Chili Powder)
· ½ tsp cayenne (optional for added spice)
· 1 tsp ground cumin
· ½ tsp ground cinnamon
· good splash of worcestershire sauce
· 1 tsp coconut sugar (or white sugar)
· ½ tsp pink salt (+/- to taste)
· 56oz (2- 28oz cans) diced tomatoes
· 14 oz can tomato juice
· 14 oz can butter beans (or beans of choice), rinsed and drained
• Set IP to sautéed mode. When it reads “HOT” spray liner with cooking spray and add ground turkey and onions.
• When the turkey is almost done cooking, add the garlic.
• When the turkey is fully cooked, add all other ingredients. Stir to combine.
• Lock on the IP lid, set to “sealing”.
• Manually cook on High Pressure for 10 minutes with a Natural Pressure Release.