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Instant Pot turkey chili with butternut squash
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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 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 people
Calories 415kcal

Ingredients

  • 2 tablespoon 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 ½ tablespoon cumin
  • 1 tablespoon 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

Calories: 415kcal | Carbohydrates: 31g | Protein: 35g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 112mg | Sodium: 425mg | Potassium: 1117mg | Fiber: 6g | Sugar: 4g | Vitamin A: 13812IU | Vitamin C: 34mg | Calcium: 153mg | Iron: 5mg