Everybody thinks their chili is the best, and we think that’s adorable. Meet the new gold standard.
Turkey makes it healthier, pintos make it rich and creamy, and our chipotle adobo sauce seals the deal. Just enough heat, so it’s safe for the kiddos. If you like it hotter, go ahead and add some ground chipotle chili powder. We dare you.
Oh yeah, there’s a vegan option, too. Make. This. Now.Print
- 1.5 pounds ground turkey
- 1/2 cup dried pinto beans, measured then soaked
- 1/2 cup dried kidney beans, measured then soaked
- 1 can diced fire roasted tomatoes (14.5–15 oz)
- 1 can Rotel diced tomatoes with chilies (original or mild, 10 oz)
- 1 can tomato paste (no sugar added, 6 oz)
- 2 bell peppers (red, yellow or orange), chopped
- 2 large carrots, diced
- 1 lime, halved
- 1/2 small yellow onion chopped
- 1/2 small red onion, chopped
- 1 tbsp avocado or extra-virgin olive oil, divided
- 2 cups unsalted or low sodium chicken broth or bone broth
- 2 tbsp homemade chipotle adobo sauce
- 1/2 cup water
- 1 tbsp dried Mexican oregano (regular oregano will also do)
- 2 tsp ground cumin
- 1 tsp salt, divided
- 1 tsp ground black pepper
- 1 tsp smoked paprika
- 3 cloves garlic, minced
Ahead of Time
- Measure dried beans then soak for a minimum of 4 hours, preferably 8-12 hours. Drain and rinse well before adding to Instant Pot.
- If you don’t have a freezer stockpile already, prepare the homemade chipotle adobo sauce. If you choose to use a store brand, we’ll forgive you. This time. But seriously, make the sauce.
- Combine Rotel tomatoes, tomato paste, homemade chipotle adobo sauce, diced carrots, and juice from half a lime to a blender or food processor. Use 1/4 cup of the water to swish around and get all the tomatoes from the can. Pulse until pureed and set aside.
- Turn Instant Pot to sauté and add 2 teaspoons of oil and the chopped onions. Cook until translucent and beginning to brown/caramelize. Add ground turkey and sauté until fully cooked. Drain off any fat, if necessary.
- Return to sauté mode and add garlic. Cook until fragrant, about 30 seconds, then add fire roasted tomatoes, tomato puree mixture, peppers, beans, spices, and half the salt.
- Use the remaining 1/4 cup of water to swish around and get any remaining fire roasted tomatoes from the can.
- Pour the broth into the blender or food processor bowl that contained the tomato puree mixture. We want every drop of that stuff. Swish around or pulse, then pour into the Instant Pot. Stir well to combine.
Cooking and Serving
- Set Instant Pot to Manual/High for 20 minutes. Allow pressure to release naturally for 10 minutes, then vent. Cooking time does not include pressurizing time. Taste for seasoning. Add the rest of the salt if needed.
- If you prefer less liquid, turn Instant Pot to sauté and simmer uncovered until liquid reduces to taste.
- Serve with red or green onions, sour cream or plain Greek/coconut/goat milk yogurt, cheese, lime wedges, cassava tortilla chips – whatever you want.
- Store in an airtight container in the refrigerator for 3-4 days. Cool completely then freeze in airtight containers or zip top bags for 2-3 months.
- If using bags, try smaller freezer bags and divide the chili into to 1-2 serving portions for quick meals and lunches. Fill the bags and remove any air, then lie them flat on a baking sheet while freezing to make them stackable.
- Prep Time: 30
- Cook Time: 30
- Category: Entree
- Method: Instant Pot
- Cuisine: Tex-Mex
- Serving Size: 1 cup
Keywords: CHILI, CHIPOTLE, ADOBO, LOW-FAT, INSTANT POT CHILI