Warming healthy Turkey Chipotle Chili is a wholesome meal that is perfect for chilly days, comfort food, or game day! Make this Turkey Chili on the stove top or with the Instant Pot (pressure cooker).
*This post is sponsored by Ricardo Cuisine
Fall is upon us and with it comes soul warming dishes, like chili. Chili is a wonderfully adaptable one pot meal. That means fast, simple, and usually very good. Here, we have loads of seasonal butternut squash and turkey to give a new spin on the traditional chili. It’s layered with mole-like flavours of cocoa and beer. It had me going back again and again for more.
This recipe comes from Ricardo Cuisine for the stove top method. The recipe was adapted for Instant Pot cooking method.
This recipe is one pot and quick. Have all your ingredients prepped and ready (“mise en place” as they say). I’d recommend cutting the squash and the turkey into similar sized bite size pieces, about 1/2″ cubes. I had the butcher debone and remove the skin from the turkey leg meat so we could use the darker meat and to save myself some time in the kitchen. I find the leg meat holds the moisture a bit better than turkey breasts. The other ingredients are primarily pantry items that can be quickly laid out for use.
If you aren’t a fan of adding alcohol or beer to your dishes feel free to use chicken or vegetable stock in lieu of the beer. I liked the addition of beer to this dish. It does add a little something extra that you don’t see in a traditional chili recipe. Beer is also an excellent vehicle for deglazing the pan. It lifts the yummy bits stuck to the bottom of the pan quite easily.
I updated this recipe to include Instant Pot instructions. Pressure cooking Turkey Chili is an easy and quick way to get flavour intense chili with very little hands on time.
I liked both version, but the turkey meat became quite tender and lovely in the Instant Pot.
Other Game Day recipes:
- Best BBQ Pulled Pork
- Slow Cooker Korean Pulled Pork Sliders
- Creamy Dill and Shallot Dip
- Korean Chicken Wings
Warming heathy Turkey and Chipotle Chili with Instant Pot and Stove Top instructions.
- 1.5 lbs (675 g) skinless boneless turkey (breast or leg meat), cut into cubes (ask the butcher to cut for you)
- 3 tbsp olive oil
- 4 medium green onions or 1/2 yellow onion thinly sliced
- 1 chipotle pepper from a can in adobo sauce, seeded and finely chopped (remove the rest from the can and freeze in a freezer plastic bag)
- 2 medium garlic cloves, minced
- 2 tbsp chili powder (I reduce this to 1 tbsp when serving children)
- 1 tsp ground cumin
- 1 can 341 ml beer (any sort will do)
- 1 14 oz (400 ml) can diced tomatoes
- 1 14 oz (400 ml) can black beans, rinsed and drained
- 2 cups peeled and diced butternut squash (about 1/2 of a smaller one or 1 x 295 gr. bag of frozen cut butternut squash)
- 1 tbsp cocoa powder
- 1 tsp kosher salt
- 1 tsp ground black pepper
- Optional Garnishes: 1/2 cup chopped fresh cilantro, sour cream, sliced green onions, shredded cheese (cheddar, monterey jack, mozzarella, etc.)
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Heat oil in a large sauce pan over medium-high heat. Cook meat in 2 separate batches, until meat is well browned on the exterior. Remove from pan with a slotted spoon and set aside.
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Add green onions, chipotle pepper, garlic, and spices and cook for 2 minutes while stirring. Add the turkey back into the pan and stir to coat with spices. Season lightly with salt and pepper.
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Add beer and stir, scrapping bottom of the pan to deglaze. Allow liquid to evaporate by 1/2, about 3-5 minutes.
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Add the remaining ingredients, including seasoning the dish with salt and pepper. Stir to mix ingredients together.
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Bring to a boil, reduce heat and allow to simmer uncovered for 30 minutes, or until the squash is tender.
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Serve family style along with desired optional garnishes.
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Set the Instant Pot to Sauté and add oil. Once hot add turkey and sauté until golden brown.
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Add green onions, chipotle pepper, garlic, and spices, and stir to coat turkey with spices. Add beer, tomatoes, beans, butternut squash, cocoa powder, salt and pepper. Place lid on IP and set seal to Closed. Cook at high pressure for 4 minutes.
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Release steam, carefully using the Quick Release Valve. Once vented carefully remove lid and serve with optional garnishes.
* This post was originally sponsored Ricardo Cuisine on November 9th, 2015. All opinions expressed are mine own and Ricardo Cuisine did not alter or influence this post. This post, some photos and the recipe card were updated in January 2019.
Recipe adapted from Ricardo.
Enjoy! xo
BEST BBQ Pulled Pork – Instant Pot and Slow Cooker Instructions
