Instant Pot Turkey Chili is an easy-to-make, mild, family-friendly recipe. It’s a healthy comfort food that you can easily modify to suit your own tastes with plenty of options for toppings, mix-ins, and side dishes included.
This post contains affiliate links. See our Disclosure Statement for more information.
Yet again, it’s been a really mild fall and winter. Thankfully there have been some really chilly days that have definitely warranted making all the usual cold weather comfort foods.
There are just certain recipes that seem to taste so much better when it’s cold outside, and chili is most definitely one of them.
This ground turkey chili may be mild, but it’s warming, hearty, and delicious. It will definitely satisfy your comfort food cravings.
This is a classic chili recipe that replaces ground beef with ground turkey. If you’re looking for a white turkey chili, then be sure to check out this recipe for Spicy White Turkey Chili.
Why This Recipe Works
This recipe is for a more basic, mild chili that can easily be modified to your preferences. As written, it’s a family friendly dish.
You can make this chili in less than an hour by using an Instant Pot or pressure cooker. The flavor will taste as if it’s been simmering for hours. However, if you don’t have an Instant Pot, you can also make it in a slow cooker or crock pot. I’ve included slow cooker instructions, as well.
Using ground turkey makes this recipe leaner and healthier. Overall the ground turkey nutritional content is much lower in calories and fat and it’s slightly higher in protein. There are approximately 344 calories in one serving of this chili (without toppings).
How to Make Instant Pot Turkey Chili
What You Need To Make This Recipe
To make this recipe you will need:
- 1 tablespoon extra virgin olive oil
- 2 pounds ground turkey (I use the leanest that I can find)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 15-ounce cans of dark red kidney beans (drained and rinsed)
- 1 cup beef broth
- 2 8-ounce cans of tomato sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika (you can use smoked paprika if you want your chili to have a smokier flavor)
- 2 teaspoon oregano
- 4 cloves garlic (minced)
Other ingredients that you can mix in, if desired, are: an onion or shallot, a small can of mild green chiles, or if you like your chili spicy you can stir in some chipotle, or
habanero peppers.
The full recipe and instructions can also be found in the recipe card at the bottom of this post. You can print just the recipe from the card, as well.
Prep!
The only prep work for this recipe is to mince the garlic. You can do this while the ground turkey is cooking.
Create!
Turn your Instant Pot onto the Sauté function.
Once it’s hot, add the olive oil and ground turkey. Season with salt and pepper.
Cook until the turkey is no longer pink, about 5-7 minutes. Turn off the Sauté function.
Tip: if you want to add an onion to your chili, sauté it for a few minutes before adding the turkey. Then follow the remaining instructions.
Stir in all of the remaining ingredients.
Place the lid on the Instant Pot and ensure that the valve is set to the Seal position.
Turn on the Chili function and set to cook on high pressure for 20 minutes.
After the chili is done cooking, allow the Instant Pot to do a natural release (allow it to sit untouched) for 15 minutes.
Vent carefully and open the lid.
Present!
Serve hot with your favorite chili toppings.
See below for some topping suggestions as well as some ideas of what you can pair with this chili.
How to Make Slow Cooker Turkey Chili
To make turkey chili in a slow cooker, you will need to brown the ground turkey in a skillet first.
Heat a large, deep skillet over medium-high. Add the olive oil and ground turkey. Season with salt and pepper.
Cook the turkey until it’s no longer pink, about 5-7 minutes, then transfer it to a slow cooker.
Mix in all of the remaining ingredients.
Turn the slow cooker onto low and cook for 6-8 hours. You can also cook your chili on high for 4 hours instead.
Good Toppings For Chili
Some really good chili toppings are:
- sour cream
- shredded cheddar cheese
- salsa or tomatoes
- onion
- jalapeno peppers
- olives
- avocado
- guacamole
- tortilla chips
- green onion, scallions, or chives
- parsley
- cilantro
Tips and Techniques
- To keep your chili low in calories, use the leanest turkey you can find. The leanest turkey you can buy is 99% lean, if it’s available where you shop.
- If you want to add an onion to your chili, sauté it for a few minutes before adding the turkey. Then, follow the remaining instructions.
- Store leftover chili in an airtight container in the refrigerator. Use within 3-4 days.
- You can freeze this chili in airtight containers or freezer bags. Use within 6-8 months for best results.
FAQ’s
What Do You Serve With Chili?
Cornbread is probably the most popular side dish for chili, but Beer Bread is an excellent choice as well. Both are easy to make.
You can also serve chili with a side of rice, coleslaw, tortilla chips, or even a grilled cheese sandwich.
This is a great chili recipe to make without beans to use on hot dogs, nachos, or chili cheese fries.
How Do You Thicken Chili?
To thicken chili you can add Masa Harina, 1 tablespoon at a time. It will add a slight texture and corn flavor to the chili.
You can also make a slurry of 1 cup of hot liquid from the chili and 1-2 tablespoons of flour or cornstarch. Then, stir in back into the chili and continue heating until thickened.
More Chili Recipes to Try
Here are a few more chili recipes that you might enjoy:
- Instant Pot Smoky Beef Chili
- Pumpkin Chili Recipe
- Slow Cooker Chipotle Sweet Potato Chili
- Spicy White Turkey Chili
- Chili-Roasted Sweet Potato Mac and Cheese
- Roasted Chili Spiced Carrots
Love this healthy Instant Pot Turkey Chili recipe? Follow me on Pinterest, Instagram, and Facebook for more!
Instant Pot Turkey Chili
Equipment Needed
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 pounds ground turkey
- 1 teaspoons salt
- 1/2 teaspoon black pepper
- 2 15 oz cans dark red kidney beans (drained and rinsed)
- 1 cup beef broth
- 2 8 oz cans tomato sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika (use smoked paprika for a smokier chili flavor)
- 1 teaspoon dried oregano
- 4 cloves garlic (minced)
Instructions
- Turn your Instant Pot onto the Sauté function.
- Once hot, add the ground turkey and season with salt and pepper.
- Cook until the turkey is fully cooked and no longer pink, about 5-7 minutes.
- Turn off the Sauté function.
- Mix in the kidney beans, beef broth, tomato sauce, Worcestershire sauce, chili powder, cumin, paprika, oregano, and garlic.
- Place the lid on the Instant Pot and make sure the vent is set to the sealed position.
- Set the Instant Pot to the chili function on high pressure for 20 minutes.
- When the 20 minutes is up, allow the Instant Pot to naturally release for 15 minutes, before doing a quick release and opening.
- Top with your favorite chili toppings, if desired.
Notes
How to Make Slow Cooker Turkey Chili
To make turkey chili in a slow cooker, you will need to brown the ground turkey in a skillet first. Heat a large, deep skillet over medium-high. Add the olive oil and ground turkey. Season with salt and pepper. Cook the turkey until it’s no longer pink, about 5-7 minutes, then transfer to a slow cooker. Mix in all of the remaining ingredients. Turn the slow cooker onto low and cook for 6-8 hours. You can also cook your chili on high for 4 hours instead.Tips and Techniques
- To keep your chili low in calories, use the leanest turkey you can find. The leanest turkey you can buy is 99% lean, if it's available where you shop.
- If you want to add an onion to your chili, sauté it for a few minutes before adding the turkey. Then follow the remaining instructions.
- Store leftover chili in an airtight container in the refrigerator. Use within 3-4 days.
- You can freeze this chili in airtight containers or freezer bags. Use within 6-8 months for best results.
Nutrition
This recipe was originally posted on December 11, 2015. It was updated with an improved recipe, new images, tips, techniques, and FAQ’s in August 2020.
Pam says
This is great for the cool and damp weather we are having right now. My hubby and I love snuggling up with a bowl by the fire.
Judith Gauer says
Are the green chills spicy. The ones with the tomatoes. I want a chill that I don’t have to drink something to cool my mouth off. Thank you
ourlittleeverything says
They aren’t spicy really, but you can always use canned tomatoes without them if you want 🙂
Judith Gauer says
Thank you very much!