Healthy, Hearty Chili Recipe

Colder weather calls for warmer meals. Thick, flavorful, satisfying, and DELICIOUS, this healthy chili recipe will keep you full and fueled throughout the winter season. I make mine in the instant pot, but you can also use a slow cooker or just regular pot on the stove as well! See notes below for those options. Just note that chili can take anywhere between 5-8 hours vs. 15/20minutes via the instant pot.

Cook time: 10 minutes

Total time: Approx 25 minutes


Olive oil

1 lb organic turkey

1 yellow onion, diced

1/4 TSP salt

1/8 TSP pepper

2 TBS chili powder

2 TSP cumin

1 TSP chipotle

1 TSP garlic powder

1 red pepper, diced

1 can black beans, drained and rinsed

1 can kidney beans, drained and rinsed

1 can diced tomatoes (I love the one from Trader Joe's that have green chile in it, but any will work)

1 cup chicken stock or broth

Lime *optional for serving

Cilantro *optional for serving

Avocado *optional for serving

Sour cream *optional for serving

1. Set instant pot to "saute" function and drizzle olive oil into the bowl. Sauté turkey, onions, salt, and pepper until turkey is all the way cooked through. Now would also be a great time to start cooking whatever grain you'd like to serve the chili with! I always go for white rice. Classic.

2. Place rest of the ingredients into the bowl with the turkey, onion, and spices, and close the lid. Press the "Pressure Cook" function and set to "High" for 10 minutes. When the instant pot beeps and time is up, manually release the steam by switching the valve to the "venting" position.

3. Serve chili while hot over warm rice or side of choice. Then top with a squeeze of lime, cilantro, and avocado or sour cream. Perfection.

If you don't have an instant pot, no worries, just plan for extra prep/cook time. Over a warm skillet, drizzle olive oil and repeat step one until the turkey is cooked all the way through and onions are translucent. Place contents of skillet and all other remaining ingredients into your slow cooker or pot on stove. For the slow cooker, set on low heat for 7-8 hours or high heat for 5-6 hours. On the stove, bring mixture to a very light boil, cover, and let cook for at least 4 hours. The cook time and temperature determine how marinated and flavorful your chili will be. Either way, in my opinion, the left overs taste better and better each day. <3 Make, share, enjoy!

92 views0 comments