This Instant Pot Healthy Turkey Chili is one of my Fall staple recipes! I love how quick and easy it comes together! The Instant Pot makes this recipe a one pot recipe which is nice because it makes for easy clean up! This recipe is make with ground turkey, beans, fresh bell peppers, and a blend of delicious seasonings. Make it with me!
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Healthy, Delicious Fall Recipe
Fall for me means two things, Pumpkin Spice & Soup Season!! It finally cools off enough to start making delicious hot soups again! One of my fall staples CHILI! This Healthy Turkey Chili is my very favorite recipe!
This chili is made with ground turkey, beans, bell peppers, and delicious seasonings that make this recipe hearty and flavorful! Everybody loves it!
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Cooking Options
I have included both Instant Pot, Crockpot, and Stove Top directions for this recipe below! My preferred method of cooking is in the Instant Pot, because it’s the fastest way! But you do you, I’ve given instructions for all!
Disguising the Veggies
I have found that if you use yellow, orange, or red bell peppers, you can hide them easily so little ones won’t even know that they are in there after it’s cooked! Green bell peppers work, but again, they will be green and noticeable in the chili! Just food for thought when you’re feeding your families!
You can also add yellow squash, cauliflower rice, and carrots if you want to load up the veggies! Totally OK! Add a half a cup of each 🙂
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Healthy Turkey Chili
Instant Pot Healthy Turkey Chili is a fall staple! This recipe comes together in no time, and the Instant Pot makes everything taste delicious! A family favorite, one pot recipe!
Ingredients
- 1 pound ground turkey
- 1 chopped onion
- 1 1/2 cups chicken broth
- 2 chopped bell peppers
- 1 can creamed corn
- 1 large can whole diced tomatoes
- 1 can kidney beans, rinse, rinsed & drained
- 1 can Ican Great Northern Beans, rinsed & drained
- 1 can no bean chili
- 1 can tomato paste
- 1 tablespoon chili powder
- 1 tablespoon oregano
- Salt & Pepper to taste
- Optional: Top with shredded cheese
Instructions
- Turn the Instant Pot to sauté.
- Add the onions and cook for a few minutes.
- Next, add ground turkey and cook until browned.
- Chop bell peppers and add to pot. Turn the Instant Pot to off. Deglaze the plan with the chicken broth.
- Next, add all the canned ingredients, creamed corn, diced tomatoes, kidney beans, great northern beans, no bean chili, and tomato paste.
- Measure and add chili powder, oregano, and salt & pepper! Stir.
- Lock the lid, set the valve to seal, and manually set the timer for 10 minutes.
- When the timer sounds, quick release the pressure and serve.
Notes
* Add additional veggies if you want! Cauliflower rice, yellow squash, and carrots would be delicious!
*You can leave the Instant Pot on keep warm, which is the L 0:00 and will start counting up, for up to 8 hours! The pot will naturally release the pressure and keep the food warm until you are ready to eat it.
* This recipe can also be cooking on the stove top. In a large pot, follow the instructions above until step 7. Instead, simply place the lid on and allow chili to simmer on low heat for 30 minutes to one hour.
* This recipe can also be cooked in crock pot on low all day. Just brown the meat and cook the onions before adding them to the pot.
Nutrition Information:
Yield:
6Amount Per Serving: Calories: 349Total Fat: 11gCarbohydrates: 37gProtein: 27g
