Turkey Chili Recipe

 Turkey Chili is one of my favorite big batch recipes for the colder months. It is also freezer friendly, so you can enjoy a tasty dinner even on busy nights! | themillennialmenu.com

One of my favorite winter comfort foods is chili. It's so great to cozy up with a bowl of steaming chili topped with cheese, sour cream, and of course, with a buttery, crumbling corn muffin. I've perfected this Instant Pot Turkey Chili recipe that is super simple to make (p.s. even if you don't have an Instant Pot - which you totally should - I've included slow cooker and stove top directions, too). 

Chili is super simple to make, so if you're looking for an easy first-time recipe, go for this one. It is also very flexible - you can adjust the types of beans, the amount of spice, add additional vegetables, change up the toppings, etc. As long as you've got some ground turkey (or beef, if you want!), beans, veggies, spices, and broth, you're basically good. It's easy to double the recipe and make a large batch for a crowd or to have leftovers either for lunches for the week or to keep in your freezer when you need a quick weeknight meal. Either way, you now have an easy go-to recipe for winter comfort food on a cold night!



Turkey Chili Recipe

Makes 6 servings
Other recipes with these ingredients: Chicken or vegetable broth: Butternut Squash & Apple Soup or Instant Pot Risotto // Cheese: Five Minute Fish Taco Bowls
Prep time: 10 minutes
Cook time: 10 minutes
Total Time: 40 minutes (includes pressure cooking wait time)

Ingredients

  • 1 pound ground turkey Substitute: ground beef
  • 1 package taco seasoning
  • 1 can diced tomatoes
  • 1 can corn
  • 1 can black beans
  • 1 can kidney beans
  • 2 cups chicken or vegetable broth
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 2 teaspoons paprika
  • 1 teaspoon cinnamon
  • Salt & pepper, to taste
  • Cheese, sour cream, cilantro, for topping




Dietary Substitutions:
Gluten Free
Dairy-free: Skip the cheese on top or choose a dairy free cheese.
Vegetarian Friendly: Use vegetable broth and substitute the ground turkey for an extra can of beans - I like to add pinto beans sometimes, but you can also add an extra can of black or kidney depending on your preferences.
Vegan-Friendly Follow dairy-free and vegetarian recommendations.

Directions
(see non-Instant Pot directions in italics below)

SAUTÉ THE TURKEY
1. Turn on the Instant Pot "sauté" setting, normal heat. Add 1 pound ground turkey to the Instant Pot along with 1 full taco spice seasoning packet. Sauté the ground turkey until it is completely brown fully cooked.

  • If you're making this without an Instant Pot, just brown the ground turkey on the stove and add it to your slow cooker or, for stove top, a large soup pot.

ADD EVERYTHING TO THE POT
2. Drain 1 can black beans, 1 can kidney beans, and 1 can corn in a strainer. Add to the Instant Pot.
3. Add 1 can diced tomatoes to the Instant Pot along with 2 cups vegetable or chicken broth.
4.  Stir in 2 teaspoons cumin, 2 teaspoons chili powder, 2 teaspoons paprika, and 1 teaspoon cinnamon. Add salt & pepper to taste.

COOK, THEN ENJOY!
5. Once everything is in the pot, close the lid and turn the Instant Pot on Manual for 10 minutes (high pressure). When the timer is done, let the pot NPR (natural pressure release - basically, just don't touch it) for 5 minutes. After 5 minutes, slowly release the seal valve until the pressure pin drops, and open up the pot!

  • If you're making this in a slow cooker: Cook on low 3 hours. 
  • If you're making this on the stove top: Cook at a low simmer for 30 minutes.

6. Stir and taste the chili. Add salt & pepper as needed. 
7. Serve topped with cheese, sour cream, cilantro, and whatever else you like! I love mine with cornbread muffins on the side, too. Enjoy!

Yum.

instant-pot chili

Storing & Extra Ingredients

STORING - Store in the fridge for up to 5 days in an airtight container. This is one of my favorite big batch recipes to freeze because it tastes just as good defrosted during a busy week! I often make a double batch just to keep some leftovers in the freezer. Pull my favorite trick, "soup in a bag" and load up freezer-friendly ziplock bags with chili. Freeze them laying down flat and then stand them stacked up in your fridge to grab whenever you need a quick meal.

LUNCH TOMORROW - This has been my meal prep lunch recipe for the week at school so many times. It seems to get tastier after the first day anyway, and I love packing corn muffins on the side to enjoy with it. Make sure to store any sour cream in a separate container so you don't end up heating that up as well.

EXTRA INGREDIENTS - This recipe does a pretty good job of using up almost everything in it! You'll use all the turkey and add ins. If you have to buy the spices they'll last forever in your spice cabinet. If you end up having extra broth, try using it up in my recipes for Butternut Squash & Apple Soup or Instant Pot Risotto.