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4.5 from 2 votes

Spicy Turkey Chili (Instant Pot Pressure Cooker or Stovetop)

Turkey Chili with plenty of hot pepper spice. If you can't find cayenne peppers, use whatever you've got on hand!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main
Cuisine: American
Servings: 4
Author: Coco Morante

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 2 green bell peppers seeded and diced
  • 2 fresh cayenne peppers chopped (seeds included)
  • 4 cloves garlic chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano leaves
  • 1 pound ground turkey
  • 1/4 cup your favorite hot sauce
  • 1 15-ounce can fire-roasted diced tomatoes
  • 1 15-ounce can kidney beans, including their liquid

To serve:

  • 1 cup grated Monterey Jack cheese
  • 1/4 cup chopped cilantro

Instructions

Instant Pot Electric Pressure Cooker Instructions

  • Set the pressure cooker to its “Sauté” setting and add the oil. Add the onions, peppers, and garlic, and sauté until the onions soften and begin to brown, about 10 minutes.
  • Add the cumin and oregano and sauté two more minutes, until aromatic.
  • Add the ground turkey, breaking it up with a spoon or spatula. Sauté until opaque and cooked through, about 5 minutes.
  • Add the hot sauce, canned tomatoes and kidney beans and stir to combine. Cover the pressure cooker, then set it to the “Bean/Chili" setting.
  • When the pressure cooker is done cooking and has depressurized, remove the lid, then ladle chili into bowls and serve hot.
  • Top with grated cheese and cilantro, and serve with rice or cornbread, if desired.

Stovetop Instructions

  • Heat the oil in a medium (5-quart) heavy-bottomed soup pot or dutch oven over medium heat. Add the onions, peppers, and garlic, and sauté until the onions soften and begin to brown, about 10 minutes.
  • Add the cumin and oregano and sauté two more minutes, until aromatic.
  • Add the ground turkey, breaking it up with a spoon or spatula. Sauté until opaque and cooked through, about 5 minutes.
  • Add the hot sauce, canned tomatoes and kidney beans and stir to combine. Cover the pot and bring up to a boil, then turn the heat down to low and simmer, covered, for one hour.
  • Ladle chili into bowls and serve hot. Top with grated cheese and cilantro, and serve with rice or cornbread, if desired.

Notes

If you can't find fresh cayenne chili peppers, substitute serrano, jalapeno, or even a canned chipotle for some smoky heat.