Best Turkey Chili Recipe
The BEST Turkey Chili Recipe with Slow Cooker + Instant Pot instructions!! Perfect for chilly weather!
Ingredients
- 1-2 tablespoons olive oil sub avocado oil
- 4 bacon slices cut into chunks
- 1 sweet yellow onion diced
- 2 tablespoons garlic minced
- kosher salt and ground black pepper
- 2 pounds ground turkey
- 1 yellow bell pepper diced
- 1 red bell pepper diced
- 1 orange bell pepper diced
- 1 pint mushrooms sliced
- 28 ounces canned whole tomatoes do not drain
- 15 ounces canned red kidney beans drained (omit for paleo/Whole30)
- 14.5 ounces fire roasted tomatoes diced
- 6 ounces tomato paste
- zest of 1 lime
- 3 tablespoons chili powder
- 1-2 teaspoons soy sauce sub coconut aminos if paleo/Whole30
- 1 teaspoon onion powder
- 1 teaspoon smoked garlic powder sub regular garlic powder
- 1 teaspoon smoked paprika sub regular paprika
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon ground cumin
- 1 bay leaf
- 1 cup chicken broth use in Instant Pot version only
Instructions
- Cook Bacon: Bring large cast iron skillet to medium-high heat and add 1-2 tablespoons olive oil. 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.
- Sauté: Add diced onion and 2 tablespoons garlic to skillet and sprinkle with kosher salt and ground black pepper. Move around until onion becomes translucent, about 3 minutes.
- Brown Turkey: Add 2 pounds 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.
- Combine: Add bell peppers, 1 pint mushrooms, 28 ounces canned whole tomatoes, 15 ounces canned red kidney beans, 14.5 ounces fire roasted tomatoes, 6 ounces tomato paste, zest of 1 lime, 3 tablespoons chili powder, 1-2 teaspoons soy sauce, 1 teaspoon onion powder, 1 teaspoon smoked garlic powder, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, ½ teaspoon ground cumin and 1 bay leaf. Mix to combine.
- Cook: Cover and cook on low for 5-6 hours. Stir and taste. Add additional salt, pepper or chili powder as desired.
- Serve: Enjoy 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: Turn on the Sauté function on the Instant Pot, add oil and cook the bacon pieces. Add onion and garlic to soften. Then add the ground turkey, break apart, and brown. Add the remaining ingredients (except the kidney beans, but DO include the broth), mix, and secure the lid on top. Turn off the Sauté function and cook on high pressure for 17 minutes. Let the pressure manually release. Remove lid, NOW stir in the canned beans, let it sit for 5-10 minutes to warm, and serve! 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
Calories: 260kcal | Carbohydrates: 22g | Protein: 29g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 56mg | Sodium: 922mg | Potassium: 1033mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2126IU | Vitamin C: 67mg | Calcium: 81mg | Iron: 4mg
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