Description
The BEST Turkey Chili Recipe with Slow Cooker + Instant Pot instructions!! Perfect for chilly weather!
Ingredients
Scale
- 1–2 tablespoons olive oil or avocado oil
- 4 strips of bacon, cut into chunks
- 2 tablespoons garlic, minced
- 1 medium yellow onion, diced
- salt and pepper
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 2 lbs ground turkey
- (1) 6oz can tomato paste
- (1) 28oz can whole tomatoes (do not drain)
- (1) 14.5oz can fire roasted tomatoes, diced
- (1) 15oz can red kidney beans, drained (omit for paleo/Whole30)
- 1–2 teaspoons soy sauce (coconut aminos if paleo/Whole30)
- 3 tablespoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon smoked garlic powder
- 1/2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- zest of one lime
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 pint sliced mushrooms
- 1 cup chicken broth (Instant Pot only!)
Instructions
Instant Pot Instructions:
- Turn Instant Pot to Sauce function and add oil. Once hot, add bacon and move around fairly constantly so they don’t stick to the pan. Cook for 3-5 minutes or until the fat has started to render.
- Add garlic and onion to pan and sprinkle with salt and pepper. Move around until onion becomes translucent, about 3 minutes.
- Add ground turkey and move that around, allowing it to cook slightly, about 5 minutes.
- Add bell peppers, whole tomatoes, tomato paste, fire-roasted tomatoes, soy sauce, chili powder, onion powder, smoked garlic powder, smoked paprika, cumin, lime zest, bay leaf, mushrooms, broth and salt and pepper.
- Mix to combine.
- Turn off Saute function. Ensure release valve is set to Seal. Cook on High Pressure for 17 minutes.
- Manually release (but it is okay if it naturally releases for a bit).
- Add in beans. Stir to combine. Close and let set 5-10 minutes (the beans don’t take long to warm up).
- Stir and taste. Add additional salt, pepper or chili powder as desired.
- Serve with dairy-free sour cream, cilantro, red onion and fresh jalapeño.
Slow Cooker Instructions
- Bring large cast iron skillet to medium-high heat. Once hot, add bacon chunks and move around as it cooks. Cook for approximately 3-5 minutes or until the fat has started to render.
- Add garlic and onion to skillet and sprinkle with salt and pepper. Move around until onion becomes translucent, about 3 minutes.
- Add ground turkey and move that around, allowing it to cook slightly, about 5 minutes.
- Add ground turkey mixture to slow cooker, ensuring you scrape the bottom of the pan to get all the bits and liquid.
- Add bell peppers, whole tomatoes, tomato paste, fire-roasted tomatoes, beans, soy sauce, chili powder, onion powder, smoked garlic powder, smoked paprika, cumin, lime zest, bay leaf, mushrooms and salt and pepper.
- Mix to combine.
- Close and cook on low for 5-6 hours.
- Stir and taste. Add additional salt, pepper or chili powder as desired.
- Serve with dairy-free sour cream, cilantro, red onion and fresh jalapeño.
Notes
- Bacon: feel free to use either turkey bacon or pork bacon. If you are concerned with Whole30/Paleo, check your ingredients.
- Paleo/Whole30: to make this paleo/Whole30 simply ensure bacon is compliant, omit the beans and use coconut aminos instead of soy sauce.
- Ground turkey: I would recommend a less lean percentage for your turkey such as a 85/15, but any kind will work.
- Instant Pot: This was tested in an 8qt Instant Pot Duo and no issue with a burn notice – if you are concerned feel free to add another 1/2 cup broth.
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 8.7 g
- Sodium: 1065.2 mg
- Fat: 14.1 g
- Carbohydrates: 26.6 g
- Protein: 26 g
- Cholesterol: 70.5 mg