If you're searching for a hearty, flavorful dish that will warm your soul and satisfy your cravings, look no further than this Smoked Turkey Chili made effortlessly in your Instant Pot! In just 35 minutes, you can enjoy a bowl of chili that combines the rich, smoky flavor of turkey with the comforting goodness of beans and tomatoes. Perfect for a cozy night in or a game day feast, this recipe is not only delicious but also packed with nutrients. Get ready to impress your family and friends with a dish that’s sure to become a favorite!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb smoked turkey, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Press the "Saute" button on the Instant Pot and heat the pot until it reads "HOT". Add the chopped onion and cook until it's translucent, about 3-4 minutes.
- Add the minced garlic and cook for an additional minute, until fragrant.
- Add the chili powder and cumin to the pot and cook for 1 minute, stirring constantly, until the spices are fragrant.
- Add the shredded smoked turkey to the pot and cook until it's heated through, breaking it up with a spoon as it cooks.
- Add the black beans, pinto beans, crushed tomatoes, salt, and pepper to the pot. Stir to combine.
- Close the lid of the Instant Pot and make sure the valve is set to "SEALING". Press the "Manual" or "Pressure Cook" button and set the cooking time to 20 minutes at high pressure.
- When the cooking time is up, allow the pressure to release naturally for 5 minutes, then quick-release any remaining pressure.
- Open the lid and check that the chili has reached the desired consistency. If it's too thick, add a little water. If it's too thin, simmer it on "Saute" for a few minutes to reduce the liquid.
- Taste and adjust the seasoning as needed.
- Serve hot, garnished with your favorite toppings, such as shredded cheese, sour cream, or diced onions.
Tips
- Prep Ahead: To save time, chop your onions and mince the garlic the night before. This way, you can jump right into cooking when you're ready to make the chili.
- Customize Your Beans: Feel free to swap in your favorite beans or even add corn for extra sweetness and texture. Black beans and pinto beans work well together, but kidney beans or chickpeas could also be delicious!
- Adjust the Spice Level: If you like a little heat, consider adding diced jalapeños or a dash of cayenne pepper when you sauté the onions and garlic. For a milder chili, stick to the recommended spices.
- Thicker Chili: If you prefer a thicker consistency, let the chili simmer on the "Saute" setting for a few minutes after pressure cooking. This will help evaporate excess liquid.
- Garnish Creatively: Elevate your chili by serving it with toppings like avocado slices, fresh cilantro, or a dollop of Greek yogurt for a creamy finish.
- Leftover Magic: This chili tastes even better the next day! Make a big batch and enjoy leftovers for lunch or dinner throughout the week.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 25g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 45mg
