top of page
Workout Lesson


Instant Pot Turkey Chili C29.5g P22.5g F8g Cal268 Makes1831g|Eat 270g


  • 1 tbsp (14g) canola oil

  • 1 medium (94g) onion (diced)

  • 1 1/2 tbsp (12g) chili powder

  • 1 tbsp, whole (6g) ground cumin

  • 1 tsp (2g) smoked or regular paprika

  • 1/2 tsp (3g) salt

  • 1 pound (454g) 93% lean ground turkey

  • 28 ounce (794g) canned crushed tomatoes

  • 1 can drained solids (266g) canned kidney beans (rinsed and drained)

  • 1 can (15 oz) (425g) canned black beans (rinsed and drained)

  • 1/2 cup (103g) fat-free chicken broth


  • Select the “sauté” function on your Instant Pot. Heat the canola oil in the pot, and then add the onions. Sauté for 3-5 minutes, stirring often, until the onion is translucent.

  • Add the chili powder, cumin, paprika, and salt and stir well.

  • Add the ground turkey and cook for another 3-5 minutes until it’s no longer pink.

  • Add the tomatoes, drained beans, and broth and stir everything really well.

  • Select the manual “high” pressure setting and set the timer for 15 minutes.

  • When the cooking is complete do a manual pressure release.

  • Garnish with your favorite toppings. Cornbread makes a delicious side as well! (Macros not included.)


  • Topping ideas: sour cream or Greek yogurt, shredded cheese, fresh cilantro, diced tomato or red onion, or tortilla chips (macros not included.)

  • Slow cooker instructions: Place all ingredients in the slow cooker. Cook on high for 2-3 hours or low for 4-6 hours.

  • This meal multiplies and freezes really well! You can easily double the recipe and store half in the freezer for later. Place cooled chili in a freezer-safe zip-top bag or container and freeze for up to 3 months.

0 views0 comments


bottom of page