I love a good crowd pleaser meal that’s easy to put together and my Instant Pot Turkey and Black Bean Chili is just that — super satisfying and it feeds a crowd.
An Instant Pot or electric pressure cooker is your best friend when it comes to chili. The meat, seasonings, tomatoes and tomato paste mingle beautifully to create the tastiest of meals under high pressure. The key to my great tasting chili is cocoa powder — it adds richness and deepens the flavors, yet no one will quite be able to put their finger on what makes it taste so delicious. After cooking the chili for 25 minutes, I add the black beans last, so they don’t disappear under high heat, then it’s ready to ladle into bowls.
For added flavor sprinkle freshly chopped cilantro and some sliced chilies on top. I enjoy a little extra heat and I’m sure someone in the group will too. You can freeze the leftovers for another meal or enjoy them the next day.
1 white onion, diced
2 pounds ground turkey meat, preferably dark or 93% lean
2 cloves garlic, minced
2 tablespoons chili powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground cumin
1 tablespoon oregano leaves
1 tablespoon salt
1 tablespoon dark cocoa powder
28 ounces whole tomatoes, juice and all
6 ounces tomato paste
3 (14 ounce) cans black beans, rinsed and drained
- Saute onions in pot with 1 tablespoon oil. Add ground turkey. Stir and break apart with spoon, continue to cook for 5 minutes.
- Add garlic and stir. Add chili powder, garlic powder, ground cumin, oregano, salt and cocoa powder, stir. Cook for 2 minutes.
- Add tomatoes and break apart with spoon. Add tomato paste and stir. Place lid on chili and cook on High Pressure for 25 minutes. Release steam naturally and add beans, stir.
- Ladle into bowls and top with favorite condiments. Enjoy!