Healthy Turkey Chili Pressure Cooker Recipe
A hearty and healthy turkey chili made in the pressure cooker with bold spices, lean ground turkey, and wholesome vegetables. Ready in a little over an hour for ultimate ease and comfort food satisfaction.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic minced
- 2 medium onions diced
- 2 bell peppers any color, cored and chopped
- 2 large carrots peeled and diced
- 2 stalks celery diced
- 1 medium sweet potato peeled and cubed (optional)
- 2 pounds ground turkey 93% lean
- 1 ½ to 2 cups water plus more if needed
- 1 can (15-ounce) tomato sauce
- 1 can (14.5-ounce) diced tomatoes in their juices
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- pinch red pepper flakes to taste
- to taste sliced fresh avocado optional topping
- to taste thinly sliced jalapeño optional topping
- to taste shredded cheese optional topping
- to taste plain non-fat Greek yogurt or sour cream optional topping
- to taste freshly chopped cilantro optional topping
Instructions
Instructions
- Heat the olive oil in a pressure cooker on medium heat until hot.
- Add garlic, onions, bell peppers, carrots, and celery. Sauté for 5 to 7 minutes until softened.
- If using sweet potato, add now and cook for 3 minutes until slightly tender.
- Add the ground turkey. Brown thoroughly, breaking it up into smaller pieces.
- Stir in tomato sauce and water. Mix well with all ingredients.
- Seal the lid and bring to high pressure. Once the valve hisses, reduce to low pressure and cook for 15 minutes.
- Use slow release to depressurize the cooker. Carefully open the lid and stir chili.
- Taste and adjust seasonings. Serve hot with toppings of choice.
Notes
Store leftovers in airtight containers. Keeps well in the fridge for up to 4 days or freeze for 3 months. Great with tortilla chips or over rice.