There’s nothing better than a big bowl of chili to warm you up on the inside during wintertime and my Instant Pot Chipotle Turkey Chili will do just that!
It’s been chilly and I have comfort food on the brain. This poultry and bean combo provide a nice base for a big pot of chili, but it’s the seasonings that create such delicious flavor.
The classic dried spices of cumin, chili powder, paprika and onion powder are usually in the recipe, but if you haven’t used a Chipotle chili you don’t know what you’ve been missing. Chipotle chilies do have a bit of heat, but when you combine them with hardy ingredients, like ground turkey, kidney beans and white beans, they seem to melt into the mix.
The spice blend becomes an earthy favorite after cooking – like it simmered away all day. However, I like to prepare my chili in an Instant Pot, so the turkey tenderizes quickly, much different than prepared on the stove top. Grab a bowl and spoon for chili night in minutes.
1 white onion, diced
1 pound ground turkey
1/2 pound turkey sausage
1 heaping tablespoon good chili powder
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon onion powder
1 Chipotle chili, from can
14 ounces fire-roasted diced tomatoes
14 ounces Kidney beans, drained and rinsed
14 ounces white beans, drained and rinsed
salt & pepper
2 cups grated cheddar cheese, optional
- Press Saute on Instant Pot and add 2 teaspoons oil. Crumble turkey into pot and stir. Cook for 3 minutes and add sausage. Stir to break apart with spoon and continue to cook for 4 minutes. Add 2 teaspoons salt and 1/2 teaspoon black pepper, stir.
- Add chili powder, cumin, paprika and onion powder, stir. Continue to cook for 2 minutes. Add Chipotle chili and tomatoes, stir to combine. Press Cancel. Place lid on top and Seal.
- Cook for 15 minutes on high pressure. Let pot release naturally and remove lid and add beans. Stir until combined and let beans warm into the mixture, about 4 minutes.
- Ladle into bowls and top with cheese, if desired. Enjoy!