As the weather cools down and we start craving warm, comforting meals, there’s nothing quite like a hearty bowl of chili. This go to turkey chili recipe has been a favorite in our house for years! This recipe uses sweet potatoes, garbanzo beans, poblano peppers, bell peppers, yellow onion, and crushed tomato that offers a light but filling dinner or game day staple. Top it with grated cheese, green onion, and sour cream and serve it with tortilla chips or rice to balance out the dish. Celebrate fall with this soul warming recipe!
Why Turkey?
Using ground turkey in your chili is a great way to lighten the dish without sacrificing flavor. Turkey is leaner than beef, making it a healthier option while still providing the rich taste we love in a traditional chili. Plus, it absorbs the spices beautifully, resulting in a satisfying meal that everyone will enjoy.
Instant Pot Turkey Chili
- Total Time: 39 minutes
Description
This Turkey Chili Recipe is a fall favorite or even in the summer on a cool rainy day. Pair it with corn chips, sour cream, and green onion or on top of your favorite rice. Yum!
Ingredients
2 tbsp Olive oil (or other cooking oil)
1 pound Ground turkey
1 Yellow onion chopped
4oz Minced garlic
2 Poblano peppers chopped
2 Bell peppers (either red or green) chopped
2 Sweet potatoes cut in 1 inch cubes
14oz Garbanzo beans
28oz Crushed tomatoes
12oz Tomato sauce
3 cups Chicken stock
Salt
Pepper
Paprika
Cumin
Chili powder
Cinnamon
Instructions
Select Sauté on the Instant Pot and add oil, half of your chopped yellow onion, and half of your minced garlic. Sauté for about 5 minutes until onions are translucent. Add the ground turkey and mix occasionally until cooked and slightly browned.
Turn off the Instant Pot. Add the tomato sauce and crushed tomatoes and mix together. Add the remaining garlic, chopped onions, poblano peppers, bell peppers, sweet potatoes, garbanzo beans, and chicken stock.
Add spices to taste. If I’m making this for my kids I tend to go lighter on the chili powder. I also love the cinnamon in this recipe as it complements the sweet potatoes, so I tend to be pretty liberal.
Mix all ingredients together in the pot and secure the lid on the Instant Pot. Make sure the Instant Pot valve is set to sealing and pressure cook for 9 minutes. Note it will take about 15 to 20 minutes for the pot to pressurize.
Once the timer reached zero, carefully turn the Instant Pot valve to venting and release the pressure in the pot.
Once the pressure is released from the pot, open, mix and plate! Add tortilla chips, sour cream, green onions, or lay over rice.
Enjoy!
Notes
The cook time is noted as 9 minutes; however, please note the Instant Pot will take around 15 to 20 minutes to reach pressure, and another 10 minutes to depressurize after the cooking time completes.
Please be careful and follow directions when using an Instant Pot! The steam released from the pot is very hot!
- Prep Time: 30
- Cook Time: 9
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