This light and spicy turkey chili recipe, made in the Instant Pot or a stove top pressure cooker, is wonderful served in bowls with toppings, used as a dip with corn tortilla chips, or enjoyed with flour tortillas.
This Instant Pot Spicy Turkey Chili recipe is made with lean ground turkey, a combination of red and yellow onions as well as red and orange bell peppers.
Toss in some fresh garlic, spices, tomatoes, and kidney beans for a wonderfully nutritious bowl of chili.
The resulting chili tastes so good!
Why you should make this Spicy Turkey Chili:
First, it's super light and nutritious. The turkey is lean, plus there are lots veggies, including two types of onions, two types of bell peppers, and fresh tomatoes.
Second, the flavor is amazing. While I personally love extra spicy flavors, this chili can be adapted by adjusting the number of teaspoons of chili powder. I go with all four teaspoons, but you can go with three, two, or one. I won't judge.
Finally, did you buy an Instant Pot and ignore it, mostly because you had no idea what to do with it? This recipe will help you learn the ins and outs of your Instant Pot while creating and amazing chili.
How To Make Instant Pot Turkey Chili:
First, brown the ground turkey using the sauté function of your Instant Pot.
Next, add the onions, bell peppers, garlic, spices and herbs, tomatoes, beans, and stock, and then cook on high pressure for 10 minutes.
Finally, after letting the pressure release naturally, add a tablespoon of Jiffy Corn Bread Mix and simmer the chili until it thickens.
Once the chili is done cooking, ladle it into bowls and serve it with garnishes such as cheese, sour cream, cilantro, and chopped onions.
One of my favorite ways to serve it was with corn tortilla chips and cheese, like chili nachos.
Instant Pot Spicy Turkey Chili Recipe FAQs and Variations:
You can substitute ground beef, pork, or a combination of both instead of the turkey.
If you are grain free, you can skip the step with the Jiffy corn muffin mix. Your chili will not thicken quite as much, but that is okay.
My favorite way to eat leftovers of this chili was dipping it with restaurant style corn chips after melting a Mexican cheese blend over the chips. So good.
Sometimes you just have to go for it.
P.S. Leftovers will last at least four days.
More Chili Recipes:
This month, the Soup Saturday Swappers are celebrating National Chili Day, which is the fourth Thursday of February. Hopefully, one of our recipes will provide some inspiration.
- A Day in the Life on the Farm: Chicken Chile Verde
- Karen’s Kitchen Stories: Instant Pot Spicy Turkey Chili
- Sneha’s Recipe: Roasted Cherry Tomatoes & Bell Pepper Soup
- Magical Ingredients: Garbanzo Chili Verde
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Turkey, Stout, & Sweet Potato Cincinnati Chili
- Palatable Pastime: Slow Cooker Cincinnati Chili
More Chili Recipes You Will Love:
Instant Pot Spicy Turkey Chili
Ingredients
- 2 tablespoons olive oil
- 1 pound ground turkey
- 80 grams (1/2 cup) yellow onion, diced
- 80 grams (1/2 cup) red onion, diced
- 75 grams (1/2 cup) diced red bell pepper
- 75 grams (1/2 cup) red bell pepper
- 3 large cloves garlic, minced
- 1 tablespoon dried Mexican oregano
- 4 teaspoons chili powder
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground clove
- 1 teaspoon dark brown sugar
- 2 cups chopped fresh tomatoes
- 1 (16 ounce) can red kidney beans, rinsed and drained
- 2 teaspoons kosher salt
- 1 cup low sodium chicken stock
- 1 tablespoon dry Jiffy Cornbread muffin mix
- Shredded cheddar cheese, cilantro, and sour cream for garnish
Instructions
- Heat the olive oil in the pressure cooker using the sauté function and add the ground turkey. Cook the turkey until lightly browned, 3 to 6 minutes.
- Add the onions, peppers, garlic, herbs, and spices, continuing to stir until all of the ingredients, with the exception of the corn bread mix and garnishes, are added.
- Turn off the sauté function, and add the lid to the pot.
- Cook the ingredients on high pressure for 10 minutes. Let the pressure release naturally for 7 minutes, and then use auto-release
- Add the tablespoon of cornbread mix to the chili and cook over sauté until the chili has thickened.
Nutrition Facts
Calories
522.95Fat (grams)
30.82Sat. Fat (grams)
8.05Carbs (grams)
27.01Fiber (grams)
6.38Net carbs
20.63Sugar (grams)
8.27Protein (grams)
37.30Sodium (milligrams)
1059.46Cholesterol (grams)
130.99
I was reading through....thinking this would be a nice change of pace and then I got to the addition of Jiffy mix to the soup....mind blown!!! Can't wait to try this. Thanks Karen.
ReplyDeleteIt does such a great job of quickly thickening the chili! Thanks!
DeleteLove the color of soup delicious and flavorful!
ReplyDeleteThis is chili weather for sure and we love trying new recipes. This looks amazing so I can't wait to give it a go!
ReplyDeleteUsing the Jiffy cornbread mix to thicken is a great idea! I use rice flour but will try this sometime. Your chili looks fabulous and delicious!
ReplyDelete