The BEST Turkey Chili Recipe - Kristine's Kitchen

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook Time

Step 2

1 hour hr

Step 3

Servings

Step 4

6 servings

Step 5

To Make on the Stove Top

Step 6

Heat olive oil in a Dutch oven or large pot over medium-high heat. Add the onion and cook 2 minutes, until onion starts to soften. Add the ground turkey and cook, stirring to crumble the meat, until turkey is browned, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds.

Step 7

Add the brown sugar, chili powder, cumin, oregano, salt, pepper and tomato paste. Stir to combine. Add the broth and stir, scraping up any bits from the bottom of the pot.

Step 8

Stir in the crushed tomatoes and beans.

Step 9

Bring to a boil, then reduce heat to low and simmer for 1-2 hours, stirring occasionally. Cover the chili during the first part of the cook time, and then uncover during the last 30 minutes to thicken.

Step 10

Serve chili with toppings, as desired.

Step 11

Heat olive oil in a large skillet over medium-high heat. Add the onion and cook 2 minutes, until onion starts to soften. Add the ground turkey and cook, stirring to crumble the meat, until turkey is browned, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds.

Step 12

Turn off the heat and add the brown sugar, chili powder, cumin, oregano, salt, pepper and tomato paste. Stir to combine. Add the broth and stir, scraping up any bits from the bottom of the pot. Transfer the mixture into your slow cooker insert.

Step 13

Add the crushed tomatoes and then beans to the slow cooker and stir.

Step 14

Cook on high for 3-4 hours or low for 6-8 hours.

Step 15

Stir and serve chili with toppings, as desired.

Step 16

Turn Instant Pot on sauté setting. Add the olive oil and onion and cook 2 minutes, until onion starts to soften. Add the ground turkey and cook, stirring to crumble the meat, until turkey is browned, about 5 minutes. Turn off the Instant Pot and stir in the garlic.

Step 17

Add the brown sugar, chili powder, cumin, oregano, salt, pepper and tomato paste. Stir to combine. Add the broth and stir well, scraping up any bits from the bottom of the pot.

Step 18

Add the crushed tomatoes and then beans on top of the meat mixture and DO NOT stir in.

Step 19

Close the Instant Pot lid and move the valve to the sealing position. Pressure cook on high pressure for 12 minutes.

Step 20

Allow the Instant Pot to naturally release for 10 minutes (by leaving it off after it finishes cooking). Then, carefully do a quick pressure release (use a potholder or long spoon to carefully move the steam release valve to venting) to release the remaining steam and pressure. Once the float valve drops down, carefully open the Instant Pot lid away from you, as the steam will be hot.

Step 21

If the chili is not thick enough, simmer it using the sauté function to thicken it up. Stir and serve chili with toppings, as desired.

Step 22

Notes

Step 23

Store leftover chili in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. If frozen, thaw overnight in the refrigerator before reheating.

Step 24

Reheat leftovers in a covered pot on the stove over medium low heat, stirring occasionally. Or reheat in the microwave until steaming hot.