By :The Healthy Meal Prep Instant Pot Cookbook by Carrie Forrest
This bean-free chili has tons of flavor and heartiness from the ground turkey, vegetables, and sweet potato. The spices aren’t too strong, so it’s kid friendly as well. As delicious as this chili is, the leftovers almost seem to taste better than the first serving. It is perfect for potlucks, weeknight meals, or anytime you want something easy, hearty, and delicious.
3medium sweet potatoespeeled and cut into 1 inch cubes
1medium red or white oniondiced
3carrotspeeled and chopped
1red bell pepperseeded and chopped
14.5ozdiced tomatoes1 can
3cupslow-sodium chicken broth
1/4tspfine sea saltoptional
fresh cilantrochopped , for garnish (optional)
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Select Sauté and add the olive oil to the inner pot. Once the oil is hot, add the ground turkey. Cook for 2 minutes, using a wooden spoon to break up the meat and keep it from sticking to the pot.
Press Cancel and add the sweet potatoes, onion, garlic, celery, carrots, bell pepper, tomatoes, and chicken broth to the pot.
Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 10 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
Unlock and remove the lid. Stir in the cumin, chili powder, and salt (if using).
Serve immediately garnished with fresh cilantro, or place the chili in an airtight container and refrigerate for up to 4 days or freeze for up to 2 months.
ADVANCE PREP TIP: Chop all of the vegetables and store them in an airtight container in the refrigerator for up to 1 week before cooking. MEAL PREP TIP: You can serve this chili with cooked brown rice (THE HEALTHY MEAL PREP INSTANT POT® COOKBOOK page 22) or basmati rice. It also goes really well with a few slices of fresh avocado per serving.