Freezer-Fix Chili
By :The Instant Pot Diabetes Cookbook
Instant Pot Recipes, Freezer Fix Chilli, instant pot chili
Print Recipe
Start with a package of ground turkey that’s frozen hard as a rock and before you know it, you have a delicious chili!
Instant Pot Recipes, Freezer Fix Chilli, instant pot chili
Votes: 1
Rating: 4
Rate this recipe!
Course Main Course
Cuisine American, Modern
Difficulty Easy
Browse Category Meat
Duration 30-60 min
Diet Diabetes
Cooking Technique Pressure Cook
Prep Time 5 minutes
Cook Time 35 minutes
Servings
6 servings
Ingredients
  • 1 lb frozen 93% lean ground turkey
  • 1 1/2 cups frozen corn divided
  • 1 can no salt added black beans rinsed and drained, divided, 15 oz
  • 1 can no-salt-added diced tomatoes 14.5 oz
  • 1 cup Water
  • 2 tbsp chilli powder
  • 1 tbsp ground cumin
  • 1 1/2 tsp smoked paprika
  • 3/4 tsp salt
Course Main Course
Cuisine American, Modern
Difficulty Easy
Browse Category Meat
Duration 30-60 min
Diet Diabetes
Cooking Technique Pressure Cook
Prep Time 5 minutes
Cook Time 35 minutes
Servings
6 servings
Ingredients
  • 1 lb frozen 93% lean ground turkey
  • 1 1/2 cups frozen corn divided
  • 1 can no salt added black beans rinsed and drained, divided, 15 oz
  • 1 can no-salt-added diced tomatoes 14.5 oz
  • 1 cup Water
  • 2 tbsp chilli powder
  • 1 tbsp ground cumin
  • 1 1/2 tsp smoked paprika
  • 3/4 tsp salt
Instant Pot Recipes, Freezer Fix Chilli, instant pot chili
Votes: 1
Rating: 4
Rate this recipe!
Instructions
  1. Place the frozen ground turkey in the Instant Pot and top with the remaining ingredients, reserving 1/3 cup of the corn and 1/3 cup of the black beans for garnish.
  2. Seal the lid, close the valve, and set the Manual/Pressure Cook button to 25 minutes.
  3. Use a quick pressure release. When the valve drops, carefully remove the lid and stir, breaking up the turkey.
  4. Before serving, garnish each portion with the reserved corn (thawed) and black beans.
Recipe Notes

Cook’s Note
Top each serving of this chili with a little cilantro before serving, if desired.

NUTRITION FACTS
Choices/Exchanges: 1 Starch, 1 Nonstarchy Vegetable, 2 Lean Protein, 1/2 Fat

Calories: 220; Calories from Fat: 60; Total Fat: 7.0 g; Saturated Fat: 1.8 g; Trans Fat: 0.1 g; Cholesterol: 55 mg; Sodium: 400 mg; Potassium: 640 mg; Total Carbohydrate: 22 g; Dietary Fiber: 5 g; Sugars: 4 g; Protein: 20 g; Phosphorus: 265 mg

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