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.