Healthy Turkey Chili Recipe (Stove Top, Slow Cooker or Instant Pot)

 This Healthy Turkey Chili Recipe can be made on the stove top, or in your slow cooker or Instant Pot! Everyone who tries it says this is the best turkey chili!

Do you love the prep ahead convenience of your slow cooker? Or do you like the convenience of the Instant Pot for getting dinner on the table quickly after work? Maybe you don’t have a slow cooker or an Instant Pot and prefer to cook your meals on the stove. Stove, slow cooker or Instant Pot… all three will work to make this Healthy Turkey Chili Recipe for your family.

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 pound lean ground turkey
• 4 cloves garlic minced
• 1 tablespoon brown sugar
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 tablespoons tomato paste
• 2 cups low sodium chicken broth or one 14.5 ounce can
• 28 ounce can fire roasted crushed tomatoes
• 15 ounce can kidney beans rinsed and drained
• 15 ounce can black beans rinsed and drained
• 15 ounce can pinto beans rinsed and drained
• For topping: shredded cheese, sour cream or plain Greek yogurt as desired

Healthy Turkey Chili Recipe (Stove Top, Slow Cooker or Instant Pot)

Instructions

To Make on the Stove Top:

1. Heat olive oil in a Dutch oven or large pot over medium-high heat. Add the onion and cook 2 minutes, until onion starts to soften. Add the ground turkey and cook, stirring to crumble the meat, until turkey is cooked through, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds.
2. Add the brown sugar, chili powder, cumin, oregano, salt, pepper and tomato paste. Stir to combine. Add the broth and stir, scraping up any bits from the bottom of the pot.
3. Stir in the crushed tomatoes and beans.
4. Bring to a boil, then reduce heat to low and simmer for 1-2 hours, stirring occasionally. Cover the chili during the first part of the cook time, and then uncover during the last 30 minutes to thicken.
5. Serve chili with toppings, as desired.

To Make in the Slow Cooker:

1. Heat olive oil in a large skillet over medium-high heat. Add the onion and cook 2 minutes, until onion starts to soften. Add the ground turkey and cook, stirring to crumble the meat, until turkey is cooked through, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds.
2. Turn off the heat and add the brown sugar, chili powder, cumin, oregano, salt, pepper and tomato paste. Stir to combine. Add the broth and stir, scraping up any bits from the bottom of the pot. Pour the mixture into your slow cooker insert.
3. Add the crushed tomatoes and then beans to the slow cooker and stir.
4. Cook on high for 3-4 hours or low for 6-8 hours.
5. Stir and serve chili with toppings, as desired.

To Make in the Instant Pot (Pressure Cooker):

1. Turn Instant Pot on saute setting. Add the olive oil and onion and cook 2 minutes, until onion starts to soften. Add the ground turkey and cook, stirring to crumble the meat, until turkey is cooked through, about 5 minutes. Turn off the Instant Pot and stir in the garlic.
2. Add the brown sugar, chili powder, cumin, oregano, salt, pepper and tomato paste. Stir to combine. Add the broth and stir well, scraping up any bits from the bottom of the pot.
3. Add the crushed tomatoes and then beans on top of the meat mixture and DO NOT stir in.
4. Seal the Instant Pot lid and turn the valve to sealing. Pressure cook on high pressure (manual) for 12 minutes.
5. Allow the Instant Pot to naturally release for 10 minutes (by leaving it off after it finishes cooking). Then, carefully do a quick pressure release (use a potholder or the handle of a long spoon to carefully turn the steam release valve to venting) to release the remaining steam and pressure. Once the float valve drops down, carefully open the Instant Pot away from you, as the steam will be hot.
6. Stir and serve chili with toppings, as desired.