Course
Dinner
Servings
5
Tips & Tricks:
- 🔪 Skip steps with knife if you completed Prep Day!
- 🔪 This entire dish can be made ahead, cooled, and stored in the refrigerator for up to 5 days or frozen for up to a month.
- 🥘 This dish can stay in the instant pot on warm up to 2 hours after it's done cooking.
- 🚨 Check out the leftover alert at the end of this recipe!
Ingredients:
- 1 lb ground turkey (or ground beef/pork/chicken)
- 1 onion, chopped
- 1 can black beans
- 1 can kidney beans
- 1 can diced tomatoes + juice
- 1+ cup of chicken broth (or turkey/beef/vegetable broth)
- 1 tbsp tomato paste
- 1 packet of taco powder
Optional Garnish
- cheddar cheese
- red onion, chopped
- Fritos or your favorite chips
- Avocado
- Pickled jalapeños
Directions:
- 🔪 Veg Prep
- Chop onion.
- Drain and rinse black and kidney beans.
- 🔪 Instant Pot Time
- Set the Instant Pot to sauté and add a dash of oil.
- Add chopped onion once the pot is hot and saute until they begin to soften, about 5 minutes.
- Add the ground meat and taco powder, chopping up the meat as you stir to combine. Let the meat cook through until all the pink is gone.
- Turn off the instant pot and add the beans, tomatoes + juice, 1 cup of chicken broth (or more if you like your chili on the soupy side), and tomato paste. Stir to combine.
- Cover and set the pot to high pressure for 30 minutes (vent closed). Release pressure once the timer goes off.
- Serve
- Serve right away or let the pot stay on warm for up to 2 hours until you're ready to eat.
- Garnish with cheese, chopped red onion, avocado, pickled jalapeños, and/or Fritos or your favorite chips!
Reheat Options
- Place chili (thawed overnight if frozen) in a medium pot and simmer over medium heat for about 10 minutes. Or microwave desired amount, covered with a damp paper towel, for about 2-3 minutes - stirring halfway through.
🚨Leftover Alert
Use leftovers for chili loaded baked potatoes, chili dogs, mix in with boxed mac n cheese, fried egg over chili, stuff peppers and top with cheese, or taco salad.