On a cool fall night when you’re craving a bowl of classic chili, turn to this recipe, which can be done—start to finish—in just about 40 minutes. A topping of cubed avocado provides a cooling, creamy contrast to the spicy chili.
Serves 4
Prep: 20 minutes
Closed Pot: 20 minutes
Total: 40 minutes
1 tablespoon extra-virgin olive oil
1 package (19.2 ounces) lean ground turkey
1 large yellow onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 can (28 ounces) Whole30-compliant crushed tomatoes
1 medium yellow bell pepper, chopped
1 medium jalapeño, seeded and chopped
1 tablespoon chili powder
1 medium avocado, halved, pitted, peeled, and diced
2 tablespoons chopped fresh cilantro
On a 6-quart Instant Pot, select Sauté and adjust to Normal/Medium. Add the oil to the pot. When it’s hot, add the turkey, onion, garlic, and salt. Cook, stirring occasionally with a wooden spoon to break up the meat, until browned, 8 to 10 minutes. Select Cancel.
Stir in ½ cup water, the tomatoes, bell pepper, jalapeño, and chili powder. Lock the lid in place. Select Manual and cook on high pressure for 5 minutes. Use quick release.
Top servings with the avocado and cilantro.