Instant Pot Turkey and Black Bean Chili

Instant Pot Turkey and Black Bean Chili
Instant Pot Turkey and Black Bean Chili Courtesy image

Making a batch of chili and enjoying it on game day with friends and family is an easy and delicious way to entertain. You can also make a batch and serve half, then portion and pack the remainder for the rest of the week’s meals.

 

 

This recipe is packed with lean protein, thanks to ground turkey and black beans. It has plenty of flavor, too, with poblano peppers, coriander, and cumin.

Recipe by Virginia Willis for Southern Kitchen.

Prep time

15 min.

Cook time

45 min.

  • 1 tablespoon vegetable oil
  • 4 poblano peppers, seeded and chopped
  • 2 onions, chopped
  • Coarse kosher salt and freshly ground black pepper
  • 6 cloves garlic, finely chopped
  • 2 pounds lean ground turkey
  • 1 pound dried black beans
  • 2 tablespoons fine cornmeal
  • 1/4 cup ground dried chile powder (optional)
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 2 (28-ounce) cans crushed tomatoes
  • 8 cups water
  • Grated cheddar cheese, for serving
  • Sliced green onions, for serving
  • Sour cream or yogurt, for serving
  • Hot sauce, for serving
With the Instant Pot turned to the sauté function, heat the oil until shimmering. Add the peppers and onions and season with salt and pepper. Cook, stirring, until the onions are soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, about 45 seconds. Stir in the turkey, beans, and cornmeal. (The mixture will be quite thick.) Stir in the chile powder, coriander and cumin to coat the meat, then add the tomatoes, followed by the water, making sure not to go beyond the fill level indicated on the inside of the metal insert.
Lock the lid in place and set the Instant Pot to cook on the "Beans" setting for 30 minutes. When 30 minutes is up, let the pressure come down naturally, about 20 minutes. When the pressure is down, remove the lid, tilting it away from you. Taste and adjust for seasoning with salt and pepper. Serve immediately, topped with cheese, green onions, sour cream, and plenty of hot pepper sauce on the side.