Healthy Turkey Chili

Prep Time 00:15 Cook Time 01:50 Total Time 02:05 Serves 6-8

Ingredients

  • 1 tablespoon olive oil
  • 2 medium onions, diced
  • 2 bell peppers, diced
  • 2 large carrots, peeled and diced
  • 2 celery ribs, diced
  • 3 cloves garlic, minced
  • 2 pounds ground turkey or grass-fed beef
  • 1 medium sweet potato, peeled and cubed (optional)
  • 1-15 oz. can kidney beans, rinsed and drained (optional)
  • 1-15 oz. can black beans, rinsed and drained (optional)
  • 1-15 oz. can tomato sauce
  • 1-15 oz. can diced tomatoes
  • 1- 6 oz. can tomato paste
  • 2 cups chicken broth or water
  • 1 tablespoons chili powder
  • 1 teaspoon fine sea salt, more to taste
  • 2 teaspoons paprika
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon ground black pepper, more to taste

Directions

To Cook on the Stove:

  1. Heat the oil in a large dutch oven. Once hot add onions, peppers, carrots, celery, and cook, stirring occasionally, until very softened, about 10 minutes. 
  2. Add in the garlic and the ground turkey and cook until no pink remains, about 8 minutes.
  3. Add in the remainder of the ingredients and stir together. Bring up to a boil and then reduce heat to simmer until very thickened about 1-1/2 to 2 hours, adding more water if necessary.
  4. Serve with desired garnishes.

To Cook in the Instant Pot:

  • Heat the oil using the saute function in a 6 or 8 quart Instant Pot. Once hot add onions, peppers, carrots, celery, and cook, stirring occasionally, until very softened, about 10 minutes. 
  • Add in the garlic and the ground turkey and cook until no pink remains, about 8 minutes.
  • Add in the remainder of the ingredients except the beans, and only add 1 cup of water (instead of 2).
  • Cover and set the steam valve to sealing. Cook on manual high pressure for 15 minutes and then use a quick pressure release.
  • Open lid, and turn on the saute function. Add in the beans and cook until warmed through. Taste and adjust seasoning.
  • Serve with desired garnishes.

Recipe Notes

  • Omit beans to make this Whole30 compliant and paleo-friendly!
  • Store in refrigerator for 1 week or store in the freezer for up to 3 months!
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