Description
This chili is not only quick and easy but also perfect for meal prepping by storing leftovers in the fridge for up to 5 days. Enjoy your hearty, gluten-free meal!
Ingredients
Units
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- 1 tablespoon olive oil
- 1 pound ground turkey (or beef)
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 jalapeno, diced (optional)
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons tomato paste
- 3 cups low-sodium chicken or vegetable broth
- 1 (15-ounce) can crushed tomatoes
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 (15-ounce) can red kidney beans, drained and rinsed
- Salt and pepper to taste
- Optional toppings: shredded cheddar cheese, fresh cilantro, sour cream, avocado
Instructions
Instructions:
- Sauté Ingredients: Set your Instant Pot to the Sauté function and heat the olive oil. Add the ground turkey, breaking it into smaller pieces as it browns. Add the onion, green pepper, jalapeno, and garlic. Cook until vegetables are softened, about 4-5 minutes.
- Add Spices and Tomato Paste: Stir in the chili powder, cumin, cayenne pepper, and tomato paste. Cook for another 1-2 minutes to let the flavors combine.
- Add Liquids and Beans: Pour in the broth and crushed tomatoes, stirring to combine. Add in the pinto and kidney beans. Season with salt and pepper as needed.
- Pressure Cook: Lock the lid and ensure the vent is in the sealed position. Set the Instant Pot to Manual or Pressure Cook on high for 15 minutes.
- Natural Release: Let the pressure release naturally for 10 minutes before carefully opening the vent to release any remaining pressure.
- Serve: Once safe to open, stir the chili. Serve hot with your choice of toppings such as shredded cheese, cilantro, sour cream, or avocado.