Instant Pot® Low Carb Turkey Chili Recipe | @Atkins

Instant Pot® Low Carb Turkey Chili Recipe


Atkins Instant Pot® Low Carb Turkey Chili
10.9g
Net Carbs
Prep Time: 25 Minutes
Style:American
Cook Time: 25 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

32.7g

Protein

18.8g

Fat

4.1g

Fiber

354.6cal

Calories

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INGREDIENTS

  • 1 Tbsp Olive Oil
  • 0 3/4 cup Yellow Onion (chopped)
  • 5 gram(s) Garlic, raw ( 1 clove= 3g; 1 teaspoon= 5g)
  • 16 oz Ground Turkey
  • 1 1/2 Tbsp Chili powder
  • 1 tsp Cumin seed, ground
  • 1 teaspoon(s) Smoked paprika
  • 0 3/4 tsp Salt
  • 0 1/2 tsp Black Pepper, ground
  • 200 grams Turnip, raw (1 whole= 120g)
  • 1 each Red Bell Pepper, medium
  • 0 1/2 cup, diced Celery, raw
  • 1 1/2 cup Tomatoes, canned, diced, in juice
  • 1 cup(s) Beef bone broth, classic (1 cup= 240 g)
  • 0 1/2 cup Tomato Sauce, canned
  • 70 grams Mexican blend cheese, shredded (7 g= 1 Tbsp)
  • 5 Tbsp Sour Cream
  • 2 1/2 oz Jalapeño Pepper, pickled, sliced
  • 1 1/2 teaspoon(s) Lime juice, fresh (1 tsp= 5g)
  • 2 Tbsp Cilantro, fresh, chopped

DIRECTIONS

  1. 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®.
  2. 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.
  3. 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.

Cooking Tip