Ground turkey, corn, poblano and chipotle peppers, simmered with a few spices and dinner is done!
This Turkey Chipotle Chili is my all-time favorite chili recipe. It has a smoky flavor from the chipotle chiles and comes together quickly. I love to make it on a busy weeknight as soon as I get home, and then let it simmer until we’re ready for dinner. I almost always double the recipe and freeze half (makes great leftovers)!
Chili is one of those recipes that needs high-quality ingredients to make it really shine. Turkey is perfect in this recipe – even better than beef, if you can believe it – as it really allows the chipotle flavor to come through.
I highly recommend using your Instant Pot to make this an incredibly quick weeknight meal. Just 30 minutes under pressure turns out chili that tastes as if it’s simmered for hours! I’ve included directions for cooking this Turkey Chipotle Chili on the stovetop, too, just in case you don’t have an Instant Pot.
Don’t worry if you don’t have a lot of time to let it simmer. I take a lot of pride in my chili and this still tasted delicious even with a shorter cooking time. Of course, the flavors will develop the longer it simmers, so let it go as long as you can, or until your taste buds won’t wait any longer!
Don’t miss my Instant Pot cookbooks (and the upcoming Weeknight Keto)![amazon box=”1624145000,1624146821,1624148824,1624149359″]
More great soup recipes:
- Lobster Bisque with Old Bay Oyster Crackers
- Chicken Tortilla Soup with Hatch Chiles
- Green Bay Booyah Recipe
- Oyster Stew Recipe
- Avgolemono Soup (Chicken Soup with Egg and Lemon)
- 40 oz ground turkey, packages usually come as 20 oz each but you can adjust this as desired
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 1/2 tsp ancho chile powder
- 1 1/2 tsp chipotle chile powder
- 1 tsp unsweetened cocoa powder
- 2 cups chicken broth or stock
- 2 chipotle chiles plus 1 T adobo sauce, from a can of chipotle peppers
- 2 cans fire-roasted diced tomatoes
- 2 can kidney or black beans, rinsed and drained
- 1 can fire-roasted corn, drained
- 4 jalapeños, sliced or chopped, sour cream, shredded cheese, chopped cilantro, for topping
- Press “Saute” to preheat the IP. When the word “hot” appears on the display, saute turkey until no pink remains. Remove turkey and drain all but one tbsp fat. Add onions and saute until opaque and soft, about 5 minutes. Add garlic, ancho and chipotle powders and cocoa powder; cook one more minute, stirring occasionally. Turn off IP.
- Whisk in chicken stock. Add chipotle, tomatoes, beans and corn to pot. Close and lock the lid of the Instant Pot. Press “Manual” and immediately adjust the timer to 30 minutes. Check that the cooking pressure is on “high” and that the release valve is set to “Sealing”.
- When time is up, open the IP using “Quick Pressure Release”. Ladle into bowls and top with jalapeños, sour cream, shredded cheese and cilantro, if desired.
- In a large dutch oven, saute turkey until no pink remains. Remove turkey and drain all but one tbsp fat. Add onions and saute until opaque and soft, about 5 minutes. Add garlic, ancho and chipotle powders and cocoa powder; cook one more minute, stirring occasionally.
- Whisk in chicken stock. Add chipotle, tomatoes, beans and corn to pot. Bring to a boil then reduce heat to low. Simmer for at least thirty minutes and up to two hours, stirring occasionally.
- Ladle into bowls and top with jalapeños, sour cream, shredded cheese and cilantro, if desired.
WW Smart Points = 5
Amount Per Serving: Calories: 174Cholesterol: 77mgSodium: 308mgCarbohydrates: 3gSugar: 1gProtein: 34g