Instant Pot® Low Carb Turkey Chili
10.9g
Net Carbs
32.7g
Protein
18.8g
Fat
4.1g
Fiber
354
Calories
Ingredients:
- 5 gram(s) Garlic, raw ( 1 clove= 3g; 1 teaspoon= 5g)
- 200 grams Turnip, raw (1 whole= 120g)
- 5 tablespoons Sour Cream
- 1 1/2 teaspoon(s) Lime juice, fresh (1 tsp= 5g)
- 2 tablespoons Cilantro, fresh, chopped
- 3/4 teaspoon Salt
- 1/2 cup diced Celery, raw
- 1 cup(s) Beef bone broth, classic (1 cup= 240 g)
- 1 teaspoon Cumin seed, ground
- 1/2 cup Tomato Sauce, canned
- 1 tablespoon Olive Oil
- 3/4 cup Yellow Onion (chopped)
- 16 ounces Ground Turkey
- 1 each Red Bell Pepper, medium
- 1 1/2 cups Tomatoes, canned, diced, in juice
- 1 teaspoon(s) Smoked paprika
- 1 1/2 tablespoons Chili powder
- 2 1/2 ounces Jalapeño Pepper, pickled, sliced
- 1/2 teaspoon Black Pepper, ground
- 70 grams Mexican blend cheese, shredded (7 g= 1 Tbsp)
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®.
- Peel and cube the turnip into ½-inch pieces and chop the bell pepper. 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.
