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- 1 lb ground turkey - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (28 oz) crushed tomatoes - 1 cup corn kernels (fresh, frozen, or canned) - 1 medium onion, finely chopped - 3 cloves garlic, minced (about 1 tablespoon) - 1 bell pepper (any color), chopped into bite-sized pieces - 2 tablespoons chili powder - 1 tablespoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon cayenne pepper (adjust according to heat preference) - Salt and pepper to taste - 2 tablespoons olive oil - 1 cup chicken broth (or vegetable broth for a lighter version) To make my Instant Pot spicy turkey chili, I start with ground turkey. It is lean and cooks well in the pot. Next, I add beans and crushed tomatoes for texture and flavor. I like using black and kidney beans, but you can pick your favorites. I also include corn for sweetness and bell peppers for crunch. Aromatics like onion and garlic build a strong base. I use chili powder, cumin, smoked paprika, and cayenne pepper for that spicy kick. Don’t forget to season it with salt and pepper; it makes a big difference! - Fresh cilantro - Avocado - Lime wedges For toppings, I love fresh cilantro for a burst of flavor. Sliced avocado adds creaminess, making each bite delightful. Lime wedges give a zesty touch. You can mix and match these toppings to suit your taste! Start by chopping the onion and garlic. Use a sharp knife for clean cuts. Finely chop one medium onion. Then, mince three cloves of garlic. This step adds great flavor to the chili. Next, rinse the beans and corn. Open the cans of black and kidney beans. Pour them into a colander and rinse well under cold water. This helps remove extra salt. If you use frozen corn, run it under warm water to thaw. Canned corn can be rinsed too. This keeps the chili fresh and clean. Now, it's time to cook! First, set the Instant Pot to sauté mode. Add two tablespoons of olive oil to the pot. Once it’s hot, toss in the chopped onion and minced garlic. Sauté for about 3-4 minutes, stirring often. You want the onions to be soft and smell great. Next, brown the ground turkey. Increase the heat slightly and add one pound of ground turkey. Use a wooden spoon to break it apart as it cooks. Stir until it's brown and no longer pink. This should take about 5-7 minutes. Now, add the spices and remaining ingredients. Sprinkle in two tablespoons of chili powder, one tablespoon of ground cumin, one teaspoon of smoked paprika, and one teaspoon of cayenne pepper. Stir well to coat the turkey and onions. Then, pour in the rinsed beans, one can of crushed tomatoes, one cup of corn, and one cup of chicken broth. Don’t forget to add one chopped bell pepper. Mix everything together until well combined. Secure the lid on the Instant Pot. Make sure the pressure valve is set to sealing. Select manual high pressure and set the timer for 15 minutes. When the timer goes off, let the pressure release naturally for 10 minutes. Carefully switch the valve to quick release to let out any steam. Once it's safe to open the lid, stir the chili well. Taste it and adjust the seasoning as needed. Add more salt, pepper, or cayenne pepper for extra heat if you like. Serve the chili hot. Ladle it into bowls and garnish with fresh cilantro. Add slices of avocado on top for a creamy touch. Enjoy this warm and spicy meal! How can I adjust spice levels? To control the heat, use cayenne pepper wisely. Start with one teaspoon. Taste your chili after cooking. If you want more heat, add a bit more cayenne. You can also add hot sauce at the end for extra spice. What beans should I choose? Black beans and kidney beans work great in this recipe. They add texture and protein. You can mix and match beans to suit your taste. For a creamier chili, try using pinto beans instead. How can I prep ingredients in advance? Chop your onion and garlic the night before. Store them in an airtight container in the fridge. Rinse and drain the beans ahead of time too. This saves time on chili day. What are the best practices for Instant Pot usage? Always make sure the sealing ring is in place. It helps the pot build pressure. When sautéing, keep an eye on the heat. If it gets too hot, reduce it to avoid burning. What side dishes pair well with chili? Cornbread is a classic choice. You can also serve tortilla chips for crunch. A fresh salad or guacamole adds balance to the meal. How should I choose bowls for presentation? Use colorful bowls to make your chili pop. A white bowl can showcase the vibrant colors too. Adding a wedge of lime on the side makes it look fresh and inviting. {{image_4}} You can change the ground turkey to other meats. Ground chicken or beef works well. For a twist, try ground pork for a richer flavor. If you prefer a meat-free option, use plant-based meat substitutes. Products made from soy or pea protein can be great. You can also use lentils or mushrooms for a hearty texture. Adding different vegetables can change your chili’s taste. Try diced zucchini or carrots for extra nutrition. Bell peppers can also bring a sweet touch. Incorporating unique spices gives your chili a special kick. Consider adding oregano for a herbaceous note. A dash of cinnamon can add warmth and depth. You can also try adding chipotle powder for smoky heat. After enjoying your Instant Pot spicy turkey chili, store any leftovers properly. Let the chili cool to room temperature. Then, transfer it to airtight containers. This keeps it fresh for up to four days in the fridge. Use clear containers so you can see the chili inside. Label each container with the date to track freshness easily. Freezing chili is a great way to save it for later. To freeze, allow the chili to cool first. Then, portion it into freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. You can freeze it for up to three months. To thaw, place the chili in the fridge overnight. If you're in a hurry, you can run the sealed bag under cold water. Reheat the chili in a pot over medium heat or in the microwave. Stir it often to ensure it heats evenly. Enjoy your delicious chili again with no loss of flavor! To lower the heat, try these tips: - Use less cayenne pepper. Start with half a teaspoon. - Add a bit of sugar. This can balance the heat. - Mix in more beans or corn. This will dilute the spiciness. - Serve with sour cream or yogurt. Creamy toppings cool the spice. If you want milder chili, adjust the spices. Taste as you go. Make it your own! Yes, canned tomatoes work great. They offer convenience and flavor. Here’s how they compare: - Canned tomatoes are often cooked before canning. This means they can be sweeter and richer. - Fresh tomatoes have a brighter taste. They may add more texture. - Canned tomatoes save prep time. You don’t need to chop or peel. For this recipe, crushed canned tomatoes blend well. They add depth and help thicken the chili. Chili pairs well with many sides: - Cornbread is a classic choice. It’s sweet and soft. - Rice makes a filling side. It soaks up the chili nicely. - A fresh salad adds crunch. Use romaine, tomatoes, and cucumbers. - Tortilla chips are fun for dipping. They add a nice crunch. You can also serve toppings like cheese, sour cream, or jalapeños. Get creative and enjoy your meal! This blog post covered how to make Instant Pot Spicy Turkey Chili. We discussed the key ingredients, like ground turkey, beans, and tomatoes. I shared step-by-step instructions for cooking and finishing the dish. You learned tips for flavor, cooking efficiency, and serving ideas. In the end, this chili is easy and customizable. You can make it your own with toppings or ingredient swaps. Enjoy your cooking and make a delicious meal that everyone will love!

Instant Pot Spicy Turkey Chili

Spice up your dinner with this Instant Pot Spicy Turkey Chili recipe that blends rich flavors and heartwarming spice for the perfect meal. Made with ground turkey, black beans, and fresh veggies, this chili is not only hearty but also quick to prepare. In just 45 minutes, you can enjoy a comforting bowl topped with creamy avocado and cilantro. Click through to explore this delicious recipe and make it the star of your next meal!
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Ingredients
  

1 lb ground turkey

1 medium onion, finely chopped

3 cloves garlic, minced (about 1 tablespoon)

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (28 oz) crushed tomatoes

1 cup corn kernels (fresh, frozen, or canned)

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon cayenne pepper (adjust according to heat preference)

1 bell pepper (any color), chopped into bite-sized pieces

Salt and pepper to taste

2 tablespoons olive oil

1 cup chicken broth (or vegetable broth for a lighter version)

Fresh cilantro, finely chopped, for garnish

1 avocado, sliced, for topping

Instructions
 

Sauté Aromatics: Begin by setting the Instant Pot to the sauté mode. Add the olive oil and once hot, toss in the chopped onion and minced garlic. Sauté for about 3-4 minutes, stirring occasionally, until the onions become translucent and fragrant.

    Brown the Turkey: Increase the heat slightly and add the ground turkey to the pot. Use a wooden spoon to break it up as it cooks, stirring occasionally until browned and no longer pink, about 5-7 minutes.

      Add Spices: Once the turkey is browned, sprinkle in the chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir well to ensure the turkey and onions are thoroughly coated in the spice mixture, allowing the flavors to blend for about a minute.

        Combine Remaining Ingredients: Pour in the drained black beans, kidney beans, crushed tomatoes, corn, chopped bell pepper, and chicken broth. Stir until all the ingredients are evenly distributed and well combined.

          Pressure Cook: Secure the lid on the Instant Pot, ensuring the pressure valve is set to sealing. Select manual high pressure and set the timer for 15 minutes.

            Release Pressure: Once the timer goes off, let the pressure release naturally for 10 minutes. After that, carefully switch the valve to the quick release position to release any remaining steam.

              Taste and Adjust: When it's safe to open the lid, stir the chili well and taste it. Adjust seasoning with additional salt, pepper, or cayenne pepper if you desire more heat.

                Garnish and Serve: Ladle the steaming chili into individual bowls. Garnish generously with fresh cilantro and arrange avocado slices on top for a creamy contrast. Serve hot and enjoy!

                  Prep Time: 10 mins | Total Time: 45 mins | Servings: 6

                    Optional Presentation Tips: For a vibrant display, consider serving the chili in colorful bowls. A sprinkle of extra cilantro and a wedge of lime on the side can enhance the visual appeal and offer a zesty option for guests. Enjoy!