Instant Pot Turkey Chili with Butternut Squash

Ground Turkey, white beans, chili spices and butternut squash. A lighter version of the traditional chile with a touch of sweetness.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 4

Total Time 4 10

Servings people

Calories 415kcal

Author Chellie Schmitz

Ingredients

2 tbsp olive oil
1 Onion, chopped
3 cloves of garlic, minced
2 lbs lean ground turkey
2 cups chicken broth
2 cups prepared Great Northern beans, or Navy beans You can start with dried beans and cook them yourself, or use a can.
2 15 oz cans diced tomatoes
1 small butternut squash, peeled and cut into bite size chunks
1 4 oz can of green chiles
1 1/2 tbsp cumin
1 tbsp chile powder
salt and pepper to taste
cilantro, for garnish (optional)
plain Greek yogurt or sour cream for garnish (optional)

Instructions

Turn Instant Pot on to the Saute' feature.
Add olive oil and onions and saute until translucent, about 5 minutes.
Add garlic, stir until fragrant, about 30 seconds.
Add ground turkey and brown until cooked through. If the turkey isn't very lean and you have a lot of grease, you may strain it and return it back to the pot. This is optional.
Add chicken broth (I like to use bone broth for extra nutrients), beans, tomatoes, squash, chiles, cumin, chile powder, salt & pepper. Stir to combine.
Cover and turn the Instant Pot on to the Slow Cooker function. Cook on high for 4 hours, or low for 6-8 hours.
Serve topped with cilantro and plain yogurt or sour cream.

Notes

This Chili can also be made on the stove top or in the crock pot.

Stove top directions~ Saute' onions, garlic, turkey. Add the rest of the ingredients except cilantro and yogurt. Simmer for at least 30 minutes.

Crock Pot directions~ Saute' onions, garlic and turkey in a skillet on the stove. Transfer to Crock Pot, add the rest of the ingredients (except cilantro and yogurt), cook on low for 6-8 hours, or high for 4 hours.

Nutrition