Warm up during the winter with this filling and spicy turkey chili, full of veggies and delicious flavors.
Wowzers, has it been cold lately. There are people who absolutely hate winter, but I honestly enjoy it sometimes. I like wearing comfy sweaters and scarves and boots, relaxing inside, and, of course, all the comforting food. I definitely wouldn’t want it to be winter all the time, but I’m okay with the seasons in PA–change is good!
Even though I have more time inside during the winter, I don’t always feel like spending that in the kitchen. By the time I get home from work a lot of days, I’m usually ready to just hang out with Zack, playing with Flint and Ollie (our new kitty) or watching one of the many Netflix series we’re hooked on. So during winter, the crockpot and Instant Pot are my best friends.
I’ve had an Instant Pot for over a year, and I really haven’t made as much in it as I should. I love it for mashed potatoes–I cook, mash, and keep the potatoes warm all from one dish. Besides that, I’ve cooked rice, beans, and occasionally some meat. It wasn’t until recently that I started making soups in it, and I wish I would have done it sooner.
You can brown meat, saute veggies, and cook the soup all in the Instant Pot. No need to waste a bunch of dishes or spend a ton of time standing over the stove. This chili is seriously so simple–you add the turkey, then the onion and garlic, then the remaining ingredients. You cook it for 10 minutes, let it sit another 10 minutes, add the kale, and you’re done. Talk about an easy dinner (and leftovers for lunch). You can, of course, do this same recipe in the crock pot or on the stove. I included instructions for both in the recipe notes below.
I recently shared a post with items I always have in my refrigerator, and I plan to do two more–items always in my freezer and in my cupboard. The ingredients in this soup are all included in one of those lists. There’s always turkey in my freezer; onion, garlic, and kale in my fridge (sometimes kale is in the freezer); and beans, tomato sauce, crushed tomatoes, olive oil, and spices in my cupboards.
I highly suggest figuring out what items you seem to use the most, and try to keep those stocked in your kitchen. It makes it easy to whip up different recipes without having to do much planning. That’s how this turkey chili came about–I decided to throw some items I had together and it turned out awesome.
If you also live where there’s lots of snow and freezing temperatures, get your Instant Pot, crock pot, or soup pot out and whip up this filling and warming turkey chili. I hope it helps you survive the winter!
Instant Pot Turkey Chili with Sweet Potatoes & Kale
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| Prep: | Cook: | Yield: Serves 4-6 people | Total: |
Warm up during the winter with this filling and spicy turkey chili, full of veggies and delicious flavors.
You'll Need...
- 1 tablespoon olive oil
- 1 pound ground turkey
- ½ large onion, diced (about 1 cup)
- 1 garlic clove, minced (about 1 teaspoon)
- 1 large sweet potato, cubed (about 2 cups)
- 1 8 ounce can tomato sauce
- 1 28 ounce can crushed tomatoes
- 1 1/2 cups or 1 15 ounce can kidney beans (with liquid)*
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper**
- 2 cups kale, finely chopped
Directions
- Turn Instant Pot onto saute setting and add olive oil, then ground turkey.***
- When turkey is almost completely cooked, add garlic and onions and saute until onions are translucent, about 2 minutes.
- Change setting to manual and add all other ingredients except for kale. Stir together.
- Secure lid on Instant Pot, turn the valve to sealing, press the Manual button, and add 10 minutes.
- Once pressure has built and 10 minutes is complete, let chili sit on Keep Warm for 10 minutes.
- Turn pressure valve to venting and remove lid.
- Add kale, stir, and serve.
Additional Notes
*Save the liquid from the can or about 1 cup of the liquid from cooking the beans. This will help thicken the chili.
**This chili can be a bit spicy, depending on your tolerance. If you'd like to tone the spiciness down, just add less cayenne pepper.
***To cook this in the crock pot instead, brown the meat and saute the onions and garlic in a pan, then add it together with the rest of the ingredients (except kale) and cook on low until sweet potatoes are soft. For the stovetop, follow the same instructions as the Instant Pot, but bring everything (except kale) to a boil, reduce to a simmer, and cook until sweet potatoes are soft. Add the kale at the end, because it doesn't need to cook very long.
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