Turkey and White Bean Chili
By :Amazon Kitchen
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Votes: 7
Rating: 3.86
Rate this recipe!
Course Main Course
Cuisine American
Difficulty Medium
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Beans, Peppers, Turkey
Prep Time 10 minutes
Cook Time 50 minutes
Servings
4 servings
Ingredients
  • 1 tablespoon olive oil
  • 2 cups yellow onion diced
  • 1/2 cup Anaheim pepper diced
  • 1/2 cup red bell pepper diced
  • 1 pound ground turkey
  • 1 tablespoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chili powder
  • 1 teaspoon oregano
  • 1 cup cannellini beans pre-soaked for 8 hours
  • 2 1/2 cups chicken stock
  • sour cream for serving
  • Spicy Monterey Jack cheese shredded, for serving
  • cilantro chopped, for serving
Course Main Course
Cuisine American
Difficulty Medium
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Beans, Peppers, Turkey
Prep Time 10 minutes
Cook Time 50 minutes
Servings
4 servings
Ingredients
  • 1 tablespoon olive oil
  • 2 cups yellow onion diced
  • 1/2 cup Anaheim pepper diced
  • 1/2 cup red bell pepper diced
  • 1 pound ground turkey
  • 1 tablespoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chili powder
  • 1 teaspoon oregano
  • 1 cup cannellini beans pre-soaked for 8 hours
  • 2 1/2 cups chicken stock
  • sour cream for serving
  • Spicy Monterey Jack cheese shredded, for serving
  • cilantro chopped, for serving
Votes: 7
Rating: 3.86
Rate this recipe!
Instructions
  1. Set Instant Pot to Sauté, and add oil, onions, and peppers. Cook until onions are translucent.
  2. Add ground turkey and seasonings, and sauté until almost cooked, about 8-10 minutes.
  3. Add pre-soaked beans, water, and chicken stock. Close lid and press “Bean/Chili” button. Cook for 30 minutes, then release steam and open.
  4. Serve with your favorite fixings like sour cream, spicy Monterey Jack, and cilantro. Enjoy!
12 replies
  1. Jules61
    Jules61 says:

    Makes a tasty but watery chili. Allow it to simmer for a few minutes after cooking, on the soup setting, lid off, to reduce the liquid a bit, or reduce liquid by about a cup.
    I also added cumin for a bit of flavor.

  2. Kylaelisabeth
    Kylaelisabeth says:

    Was really good! I fooled the review ans added cumin and let it cook on tbe soup setting for about 8 minutes. It burned off alot of liquid. Definitely reccomend was quick easy and really t

  3. Steixido
    Steixido says:

    I had no pre-soaked beans, so I used two cans of drained white beans. I used two cups of chicken broth and added cumin. Manual setting for 30 min. For those of you who like a thicker chili, after it’s cooked, add 2 tbsp of Wondra flour mixed in a little cold water and bring to a simmer on the sauté setting. It will thicken nicely!

  4. Beeginger
    Beeginger says:

    Used black beans from a tin and tinned chopped toms. Could afford less liqid as still needed thickening. Added more spices but was great.doubt it needed 30 mins though

  5. Rebecca
    Rebecca says:

    Great flavour but ended up soupy as everyone commented. I used a bit less liquid and still had to burn off more. I also added organic mushrooms. Overall really good but i would adjust the liquid amount, again.

  6. Aoberlander
    Aoberlander says:

    The recipe no longer calls for additional water. I just used the stock. I did add a can of tomato paste, 2 stalks of chopped celery, 3 cloves of garlic (we’re garlic people), cumin and coriander. Came out very well!

  7. bethcart13
    bethcart13 says:

    SUPER runny, but if you add a ton of shredded cheese it helps. It tasted amazing; i just wish it was thicker. I also added a tablespoon if garlic.

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