- 1 lb ground turkey
- 2 tablespoon olive oil
- 1 whole onion, diced
- 3 whole carrots, diced
- 3 cloves garlic, chopped
- 2 14 oz cans beans, I used black and cannellini (drained)
- ½ cup uncooked quinoa
- 1 cup sweet potatoes, diced
- 1 14 oz can crushed tomatoes
- 2 ½ cups chicken stock
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon kosher salt
- ¼ tsp pepper
Set Instant Pot to saute and add 1 tablespoon olive oil. Brown turkey until cooked. Remove from pot.
Add 1 more tablespoon of olive oil and add onions, carrots, and garlic. Saute for about 6-8 minutes.
Add turkey back to pot along with all other ingredients. Stir. Set Instant Pot for 20 minutes on high pressure.
When timer goes off, use a dishtowel to release pressure valve. After heat has released remove lid and taste. Add more salt and pepper to taste.
Serve with shredded cheese and avocado. If you like your chili thinner you can add more broth or less broth to taste.
Calories: 243kcal | Carbohydrates: 18g | Protein: 23g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 44mg | Sodium: 606mg | Potassium: 532mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3655IU | Vitamin C: 1.2mg | Calcium: 35mg | Iron: 2.5mg