Get a healthy and filling dinner on the table with pantry staples and hearty veggies with this Instant Pot Turkey Chili. It’s moderately spicy, just lightly sweet, and full of beans and lean protein.
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Add another delicious pantry-staple recipe to your menu this week with this Instant Pot Turkey Chili. It’s an easy-to-follow and healthy recipe you can get on the table in under an hour. Use whatever canned beans you have on hand and don’t worry if you don’t have one or two of the hearty vegetables the recipe calls for. The chili will be delicious either way!
Sitting here getting ready to write this, I don’t even know where to take my post. Do I try to convince myself to stay positive, making the argument to myself one keystroke at a time in fear of being another negative voice on your screen? Or, do I be real and share that I don’t even know what to feel, hoping that it doesn’t bring you down too but feeling I need to be honest about what’s on my heart?
Do I be honest and share that I’m so overwhelmed and confused and anxious and sad that it’s making me tired and want to just sit here on my couch binge-watching reality TV while snacking on chocolate chips?
And do I write that I’m worried about my loved ones and just barely fighting off frustration with people who aren’t social distancing and that I’m struggling with the uncertainty of when this will all be over?
Because only after sharing and feeling my real feelings do I then feel better. And only by sharing my real feelings can we connect with and help others feel better about their real feelings too.
After all, we’re all in this together. And we’re all doing our best to figure it out and find the best way through.
And for me, that’s trying to find and focus on the little things that I can do and control in such an uncertain time.
Like loving my family, counting my blessings, moving my body, making the most of my time inside, getting outside in nature, checking in with loved ones, and making myself healthy food.
This easy Instant Pot Turkey Chili is one way I’ve been trying to do a few of the above. With pantry staples, long-lasting veggies, and lean protein, it’s a satisfying comfort food I can bring to the table that tells us all it will be okay someday, even if we don’t know how just yet.
I hope it brings that feeling to your table as well. <3
This Instant Pot Turkey Chili Is…
- Lightly Sweet
- Full of veggies
- Ready in under an hour
- Comfort food
If you’re looking for some healthy comfort food the whole family will love, this easy turkey chili is for you. It’s hearty, spicy, just lightly sweet, making it super satisfying
Can you freeze turkey chili?
Yes, you can freeze chili. Just store it in a freezer-safe container in the freezer for 2 months. For best results, defrost the chili before reheating it.
What beans are best for turkey chili?
You can use almost any bean for turkey chili. I usually use whatever beans I have on hand — pinto beans, black beans, kidney beans, or garbanzo beans — so grab whatever you have in the cabinet for this recipe!
How do you make this recipe?
How long do you cook chili in an Instant Pot?
It only takes about 16 minutes to cook chili in an Instant Pot, though you will want to make sure you saute the veggies and meat before you cook the chili in the pressure cooker, Use the natural pressure release for the first five minutes of depressurizing the pot and then switch it to the quick release to relieve the rest of the pressure.
What seasonings do you need for turkey chili?
Common chili seasonings are chili powder, cumin, salt, paprika, and cayenne pepper. If you don’t like your chili as spicy, you can either limit how much cayenne pepper you use or omit it altogether.
Other quick and healthy dinner recipes you might like:
- Pressure Cooker Pineapple Chicken
- Instant Pot Risotto
- Jamaican Jerk Turkey Burgers
- Instant Pot Cuban Black Beans
- Sheet Pan Cuban Mojo Chicken
- Chicken and Vegetable Stir Fry
- Cuban Sweet Potato & Black Bean Burgers
- Italian Beef Ragu
- Healthy Macaroni and Cheese
- Pressure Cooker Maple Baked Beans
- Spicy Bourbon Glazed Salmon
- Authentic Thai Green Curry Recipe
- Minestra Soup
- Teriyaki Meatloaf
- Baked Salmon with Sriracha Lime Sauce
- Salmon Panang Curry
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Thank you so much for your feedback and support of Mae’s Menu!
Add another delicious pantry-staple recipe to your menu this week with this Instant Pot Turkey Chili. It's an easy-to-follow and healthy recipe you can get on the table in under an hour, thanks to your Instant Pot or pressure cooker.
Use whatever canned beans you have on hand and just use whatever of the hearty vegetables you have on hand. The recipe will be delicious either way!
- 2 tablespoons olive oil
- 1/2 large (or 1 cup) white onion, cut into 1/2 inch dice
- 1 cup diced celery
- 1 cup diced carrot
- 1 green pepper, diced
- 1 lb. ground turkey (light and dark meat)
- 3 garlic cloves, minced
- 1 1/2 tablespoon chili powder
- 1 1/2 teaspoon cumin
- 3/4 teaspoon paprika
- 1 pinch - 1/8 teaspoon cayenne pepper (optional)
- 1 1/2 teaspoon salt
- 3 cans beans (garbanzo beans, pinto beans, black beans, or kidney beans), drained and rinsed
- 1 1/2 cup fresh or frozen corn
- 28 oz. chopped, unsalted canned tomatoes
- 1 1/2 tablespoon Worcestershire sauce
- 2 tablespoon soy sauce or liquid aminos (See notes)
- 3 tablespoons tomato paste
- 2 tablespoons packed brown sugar
- 1 cup water (optional; see notes)
- Sour cream, mexican cheese, green onions, cilantro, or any of your other favorite chili toppings
- Heat the Instant pot or pressure cooker to medium heat on the saute setting. Add the oil to the pot and heat it until it sputters when you flick the oil with water.
- Add the onion, celery, carrots, and pepper to the oil. Saute for 5-6 minutes, or until the onion turns translucent.
- Turn the heat up to medium-high heat. Add the turkey and saute, breaking up the meat as you cook, for 5-6 minutes, or until the meat is cooked through.
- Add the garlic, chili powder, cumin, paprika, cayenne pepper (if using), and salt to the meat mixture. Saute for 1-2 minutes, or until the mixture is fragrant. but the spices aren't burning yet
- Add in the beans, corn, tomatoes, Worcestershire sauce, soy sauce or liquid aminos, tomato paste, brown sugar, and water (if using).
- Turn the saute feature off and lock in the pressure cooker lid. Turn the pressure cooker on high for 16 minutes.
- Natural release the pressure for 5 minutes and then quick release the rest of the pressure.
- Serve the chili hot with all your favorite toppings and enjoy!
1. To keep this dish gluten-free, use liquid aminos.
2. Water: if you like your soup a little thinner, add the water. If you like your chili more stewy, or thicker, just omit it.
3. This recipe is a great pantry recipe; the more of the fresh veggies that you can include the better, but if you are out of one or two of the veggies, just omit it.
4. If you can only find whole roma or plum canned tomatoes, just pulse them in a food processor or blender to break them down a bit before adding them to the chili.
5. If you don't have turkey or want to make this chili vegan or vegetarian, simply omit the turkey from this recipe.
Amount Per Serving Calories 357Total Fat 15gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 60mgSodium 1152mgCarbohydrates 41gFiber 9gSugar 17gProtein 22g
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dieticians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.