Instant Pot® Low Carb Turkey Chili
10.9g
Net Carbs
32.7g
Protein
18.8g
Fat
4.1g
Fiber
354
Calories
Ingredients:
- 1 tablespoon olive oil
- 3/4 cup chopped yellow onion (120g)
- 1 teaspoon minced or pressed garlic
- 1 pound (16 ounces) ground turkey
- 1 1/2 tablespoons chili powder
- 1 teaspoon ground cumin seed
- 1 teaspoon smoked paprika
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 2/3 medium turnip (200g), peeled and cubed
- 1 medium red bell pepper (119g), chopped
- 1/2 cup diced celery (51g)
- 1 1/2 cups canned diced tomatoes
- 1 cup beef bone broth
- 1/2 cup canned tomato sauce
- 10 tablespoons shredded Mexican blend cheese (70g)
- 5 tablespoons sour cream
- 2 1/2 ounces pickled, sliced jalapeño peppers
- 1 1/2 teaspoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
Directions:
- Set the Instant Pot® to sauté and when hot add the oil, swirling to coat the bottom. Add the onion and sauté until becoming translucent, 3 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the ground turkey and brown the meat until fully cooked, about 5 minutes. Sprinkle the chili powder, cumin, smoked paprika, salt and pepper over the meat and mix, continuing to cook, until fragrant and well combined, another 30 seconds. Cancel the sauté function on the Instant Pot®.
- Cube the turnip into ½-inch pieces. Mix the turnip, bell pepper, and celery into the instant pot until evenly distributed. Pour in the diced tomatoes in their juice, bone broth, and tomato sauce. Lock the lid on the Instant Pot® and choose the Beans/ chili setting for 10 minutes. Allow steam to naturally release for 5 minutes, then quick release.
- Taste and season with additional salt if needed. Divide between 5 bowls (about 1 ¼ cup per serving), topping each with 2 tablespoons cheese, 1 tablespoon sour cream, ½ ounce pickled jalapenos, a wedge of lime and a sprinkle of cilantro. One bowl (as described above) is one serving.
