Turkey chili with beans, made in a pressure cooker or stovetop
1 tablespoon butter or bacon fat
1 medium onion, diced (about 2 cups)
2 jalapeños, seeded and minced
3–4 cloves garlic
1 pound ground turkey (I use 93% lean)
2 tablespoons taco seasoning (my homemade seasoning mix)
1 tablespoon paprika
1 tablespoon tomato paste
1 1/2 cups diced tomatoes, fresh or canned (1 – 16 ounce can)
1 cup chicken or vegetable stock
1 1/2 cups cooked kidney or pinto beans (1 – 15 ounce can, drained)
1 teaspoon minced chipotle en adobo
1/2 teaspoon salt (necessary salt depends on your tomatoes and broth)
Garnish ideas: grated cheese, chopped onion, cilantro, pickled jalapeños, sour cream
Use the saute function on your Instant Pot or put a large pot over medium-high heat on the stove.
Add the fat, onions, jalapeños and garlic. Saute about 5 minutes until softened.
Add the turkey and break up with a spoon. Sprinkle on the seasoning and paprika. If you like big chunks of meat, brown it this way for a few minutes. If you like smooth or less-chunky chili, add the tomatoes and broth and stir. The turkey will break up very finely.
Add the beans, chipotle and salt.
For Instant Pot users, lock the lid on and set to cook for 20 minutes on high pressure. For stovetop, cover the pot and let simmer about 1 hour.