Turkey Chili (Stove-Top or Instant Pot)

Healthier Classic Turkey Chili - Lexi's Clean Kitchen #turkey #chili #soup #intstantpot

This is my classic go-to healthy turkey chili recipe all fall and winter long. I call it healthy comfort food in a bowl because it’s hearty and satisfying for all of those chilly days. It is perfect for a big gathering, football Sunday festivities, or for a good weekly meal prep option since there are tons of leftovers! Make it on the stove-top or right in your Instant Pot pressure cooker for an easy turkey chili recipe! Simply swap out turkey for beef to make the best beef chili recipe!

Turkey Chili Recipe with toppingsHow to Make Turkey Chili

The best part? You can customize this chili to your liking. Some days I’ll add more veggies based on what is in season. Make it on the stove-top, or in the Instant Pot pressure cooker! I’ve also perfected this chili to be equally delicious with or without the beans. Instant Pot directions included, and Whole30-approved!

Healthy Turkey Chili Recipe

Ahhh… comfort food. I think I could make this recipe with my eyes closed at this point! It is always a huge hit and it’s one of my top rated recipes. Perfect for a big party, football Sunday, or for a good weekly meal prep (tons of leftovers). The best part of the chili is you can customize to your liking, some days I’ll add more vegetables based on what’s in season! For a beanless turkey chili, and to make this Whole30 compliant, simply omit the beans! They are optional!

Healthy Turkey Chili

How to Make Chili in the Instant Pot

  • Using the sauté function, sauté the veggies until soft.
  • Add meat and cook until brown.
  • Add in the spices, tomatoes, and water (reduce water to 1 cup)
  • Lock the lid and cook under manual -> high pressure for 15 minutes.
  • Turn the knob to venting and release the pressure manually or let the pressure naturally come down.
  • Open and taste the chili! Add beans here if adding. Adjust the seasoning if necessary.
  • Notes: If you added too much water, use the sauté function for a few minutes to reduce the water down!

Want more chili recipes?

Healthy Turkey Chili Recipe

What do you top chili with?

  • Scallions
  • Avocado Slices
  • Cheese
  • Diced Onion
  • Cilantro
  • Diced Tomatoes
  • Guacamole
  • Tortilla Chips
  • Shredded Lettuce
  • Sour Cream
  • Additional red pepper flakes if desired for heat
  • and MORE!

Turkey Chili

Prep Time 00:15 Cook Time 03:00 Serves 6

Ingredients

Directions

  1. In a soup pot, heat the oil over medium heat and sauté the garlic, onions, peppers, carrots, celery, and sweet potato, if using, for 5 to 7 minutes, until soft.
  2. Add the meat to the pot and cook until browned, stirring often to break up the meat.
  3. Once the meat is browned, add the water, diced tomatoes, tomato sauce and paste, salt, and all of the spices. Mix well to combine. If you are adding the beans and jalapeño, do so here.
  4. Bring to a boil and then reduce the heat and let simmer, uncovered, until the chili is nice and thick, about 3 hours. Add additional water during this time if you want your chili more souplike. Towards the end of the cooking time, taste and adjust spices as desired. Add additional cayenne for an extra kick, and more salt and pepper as needed.
  5. Serve garnished with your favorite chili toppings, if desired. Mine are listed above.
  6. Store in refrigerator for 1 week or store in the freezer.


Recipe Notes

  • *Omit beans to make this Whole30 compliant and paleo-friendly
  • How to Make Chili in the Instant Pot
    • Using the sauté function, sauté the veggies until soft.
    • Add meat and cook until brown.
    • Add in the spices, tomatoes, and water (reduce water to 1 cup)
    • Lock the lid and cook under manual -> high pressure for 15 minutes.
    • Turn the knob to venting and release the pressure manually or let the pressure naturally come down.
    • Open and taste the chili! Add beans here if adding. Adjust the seasoning if necessary.
    • Notes:
      • If you added too much water, use the sauté function for a few minutes to reduce the water down!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my disclosure policy for more info!

Sausage, Peppers, and Onions

Sausage Peppers and Onions | Lexi's Clean Kitchen

This low-carb and keto-friendly Sausage, Peppers, and Onion, one-pan dish is made in just twenty-minutes! Such a perfect sausage and peppers recipe for any night of the week.

How to make Sausage and PeppersSausage, Peppers, and Onions

Did you know that peppers are at their growing season peak right now? I was over at my favorite little farm and they had a bin with the most beautiful looking peppers, so I just had to get a bunch! This dish went over big time here.

This is the EASIEST sausage and peppers recipe! It is made in one skillet, is so flavorful, and you can use chicken sausage, pork sausage, or any sausage you like! I like to find ones with minimal added ingredients.

Chicken Sausage and Peppers with cauliflower rice

It is flavorful, comforting, and just plain delicious with the perfect amount of sauce. A great dish for football Sunday or those nights when you need a quick and easy meal!

How to make Sausage and Peppers

Sausage Peppers and Onions on a plate

You can get creative with how you serve this dish! I love it served over roasted spaghetti squash or cauliflower rice but I bet it would be great with gluten-free pasta or spiralized veggies as well! This sausage and peppers recipe is Paleo friendly, whole30 compliant, dairy-free, grain-free, and no sugar added!

Like this easy skillet recipe? Try these other favorite one pan meals!

Sausage, Peppers, & Onions

Prep Time 00:05 Cook Time 00:15 Serves 4

Ingredients

Directions

  1. Heat extra-virgin olive oil in a large skillet over medium-high heat. Once the oil is hot, add garlic and cook for 30 seconds or just until fragrant.
  2. Add sliced onions, bell peppers, and poblano pepper to the skillet; let cook until the onion is translucent.
  3. Add cooked sausage to the large skillet with the peppers and onions and cook for 1-2 minutes.
  4. Pour in diced tomatoes, chicken broth, and spices. Mix well.
  5. Bring to a boil then reduce heat and let simmer for 10 minutes.
  6. Taste and adjust spices as desired.
  7. Serve over spaghetti squash, cauliflower rice, or gluten-free pasta!

Recipe Notes

  • *If you are using uncooked chicken sausage, remove the casing and cook the chicken sausage and garlic together in a medium skillet over medium-high heat until the sausage is brown on both sides. This should take around 5 minutes, stirring often.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my disclosure policy for more info!

Homemade Guacamole

Homemade Guacamole on EVERYTHING over here. Some favorites of ours are having it as an appetizer with veggies and homemade crackers on Football Sunday, sweet potato nachos, huevos rancheros, as a topping on a salad, taco night, morning breakfast skillets, sweet potato skins… the list goes on and on. You simply can’t deny the many uses for an easy and delicious homemade guacamole!

Homemade Guacamole

 

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Homemade Guacamole

Homemade Guacamolle

Ingredients

Directions

  • Cut avocado in half and remove the pit
  • Scoop out avocado and place into a bowl
  • Using a fork, lightly mash the avocado (leave some chunks!)
  • Add spices and mix well, taste and adjust spices to your liking
  • Right before serving, add onion and tomato and mix to combine (optional)
  • Place in serving bowl
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my disclosure policy for more info!

    Sweet Potato Gnocchi: Two Ways

     

    This Sweet Potato Gnocchi: Two Ways takes some time to make, but it isn’t complicated once you get the hang of it and makes for such a fun hands-on task! Simply delicious, and guilt-free! I served it two ways, with my favorite easy tomato sauce and then with a spinach and butter sauce. So so good.


    Sweet Potato Gnocchi: Two Ways

    For a while now I’ve wanted to make a gnocchi recipe. I knew with the right combination of gluten-free flours I could achieve that dough-like pasta that is loved by many. I also knew it could be customizable based on your desired taste.

    This dish was a huge hit. All of my trusty taste-testers requested seconds! I plan on making a spinach version, pumpkin, pesto, and so on one day!

     

    Sweet Potato Gnocchi: Two Ways

     

    Sweet Potato Gnocchi: Two Ways

    Sweet Potato Gnocchi: Two Ways

    Sweet Potato Gnocchi: Two Ways

    Disclosure: This is a sponsored post with Muir Glen Organic Tomatoes. I was compensated  for the time spent developing this recipe. All opinions expressed on Lexi’s Clean Kitchen are always my own. My sponsors help make this blog possible!

    What is your all-time favorite pasta dish?

    Sweet Potato Gnocchi

    Prep Time 30 min Cook Time 15 min

    Ingredients

    • 3 cup sweet potato, peeled, boiled, and mashed
    • 2 cup almond flour
    • 1 1/3 cup tapioca starch, more for dusting
    • 1/4 cup coconut flour
    • 1 egg
    • Dash sea salt

    Easy Tomato Sauce

    Spinach and Butter Sauce

    Directions

    1. In a medium mixing bowl, mix together the mashed sweet potato, egg, sea salt, almond flour, tapioca flour, and coconut flour*
    2. The dough should be slightly sticky but not so sticky that you can't roll it into balls in your hand
    3. Lay a sheet of parchment paper down to work on and sprinkle it with tapioca or arrowroot starch, put some on your hand as well
    4. Roll the dough into balls (about 1 1/2 inches or so), and feel free to sprinkle with more tapioca flour as needed
    5. Roll it out into long logs and cut into desired gnocchi sizes
    6. Place your fork lightly into each piece to get an indent*
    7. Cover a medium pot with water and bring to a boil.
    8. Work in batches to drop pasta into the boiling water
    9. Your gnocchi is done cooking when they float to the top and stay there for 20 seconds or more
    10. Remove with a slotted spoon and place in a dish
    11. For tomato sauce: In a skillet combine all ingredients- bring to a boil and reduce heat to a simmer for 7-10 minutes, pour over pasta and serve
    12. For spinach and butter sauce: In a skillet heat butter until it browns slightly- add in spinach, sea salt, and pepper and cook until spinach wilts, pour over pasta and serve

    Recipe Notes

    • *Indents work better when the pasta is coated lightly with flour
    • *This recipe was updated as of 9/26/2017. We removed the coconut flour and added 1/4 cup of almond flour in the gnocchi and found it to be fluffier! Since so many of you love this recipe, we are putting these changes in the notes! Keep in mind that when removing the coconut flour, the dough will be a little harder to work with and you might need to use more tapioca starch when rolling the dough out!
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my disclosure policy for more info!

    Spanish Eggplant Dip

    Spanish Eggplant Dip is hands down my favorite thing to serve guests when they come over. It pairs perfectly with veggies, homemade crackers, tortilla chips- you name it! 

    I’ve purchased a Spanish Eggplant Dip at the Whole Foods hot bar near me, and knew it needed to be recreated. The perfect flavor combinations, plus it’s delicious both cold and warm!
    Spanish Eggplant DipSpanish Eggplant Dip

    [yumprint-recipe id=’225′]Spanish Eggplant Dip

    Disclosure: This is a sponsored post with Muir Glen Organic Tomatoes. I was compensated  for the time spent developing this recipe. All opinions expressed on Lexi’s Clean Kitchen are always my own. My sponsors help make this blog possible!

     

    What is your go-to appetizer for entertaining?

     

    Pecan Pie Tarts

    Thanksgiving week is upon us! I’ve spent my days the past two weeks perfecting a few recipes that are going to be essentials for our holidays this year and moving forward, and I’m so excited to bring them your way! 

    In other event, I’ve decided, with my functional medicine doctor, to embark on a 28-day liver detox starting after Thanksgiving. I’ll elaborate more on the actual detox itself (I still eat on it, not to worry), and all of the details at a later time! What that has meant is that I’m getting all of my December baking recipes tested for you THIS week, aka I’m going to need this detox! So, if you have any requests for holiday items you’re looking for- now is the time to speak up 🙂

    These pecan pie tarts have a flaky, buttery crust, and every bite has that sweet, warm and gooey, pecan pie taste you’ve always loved.

    Trust me, and my taste testers!

    Pecan Pie TartsPecan Pie Tarts

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    Pecan Pie TartsPecan Pie TartsWhat’s your favorite holiday dish?

    Paleo Pecan Pie Tarts

    Prep Time 1 hr Cook Time 25 min

    Ingredients

      Tart Crust

      Pecan Pie Filling

      Directions

    • Preheat oven to 350
    • In a food processor combine almond flour, tapioca flour, cold butter and sea salt
    • Add in raw honey, and egg and process until combined
    • Transfer dough into the refrigerator for 1-4 hours (bigger tart should be refrigerated as long as possible)
    • Remove and separate into two balls
    • Grease your two medium or one large tart pans and gently press dough into the center filling up the sides and the bottom- use additional flour if it gets a bit sticky
    • In a small pot combine butter, sugar, honey, milk, and pecans
    • Bring to a boil then reduce heat and let simmer until it begins to thicken slightly- about 7 minutes or so
    • Pour mixture into tart shells and bake for 20-30 minutes until mixture is bubbly and crust is flakey
    • Let cool slightly and serve straight out of the tart dishes with a dollop of dairy-free ice cream or homemade whipped cream!
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my disclosure policy for more info!