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Chipotle Turkey Chili up close with avocado and lime slices

Turkey Chipotle Chili

Warming heathy Turkey and Chipotle Chili with Instant Pot and Stove Top instructions. 

Course Main Course
Cuisine American
Keyword chili recipe, chipotle chili, easy chili, healthy chili recipe, instant pot chili, turkey chili
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
Author Samantha

Ingredients

  • 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.)

Instructions

Stove Top Method:

  1. 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.

  2. 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.

  3. Add beer and stir, scrapping bottom of the pan to deglaze. Allow liquid to evaporate by 1/2, about 3-5 minutes.

  4. Add the remaining ingredients, including seasoning the dish with salt and pepper. Stir to mix ingredients together.

  5. Bring to a boil, reduce heat and allow to simmer uncovered for 30 minutes, or until the squash is tender.

  6. Serve family style along with desired optional garnishes.

Instant Pot Method:

  1. Set the Instant Pot to Sauté and add oil. Once hot add turkey and sauté until golden brown. 

  2. 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. 

  3. Release steam, carefully using the Quick Release Valve. Once vented carefully remove lid and serve with optional garnishes.