Instant Pot Chili

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 lbs Ground Turkey, 99% Lean
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  1 Yellow Onion(110g)
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  1 tsp 1 teaspoon kosher salt
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  0.5 tsp ½ teaspoon ground black pepper
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  1 tbsp Chili powder
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  2 tsp Chipotle seasoning blend
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  2 tsp Cumin, Ground
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  1 tsp Garlic powder
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  2 Sweet Potato, Baked, Flesh Only(228g)

  Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.

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  1 Bell Pepper(119g)
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  28 oz Tomato, Canned, Crushed
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  1.5 cup Low Sodium Chicken Broth

Instructions

1. 1Heat the olive oil in a large pot over medium-high heat until shimmering. Add the ground turkey and onion, breaking apart the meat as it cooks for 7–8 minutes until the turkey is no longer pink and the onion begins to soften.
2. 2Stir in the chili powder, chipotle seasoning blend, ground cumin, and garlic powder. Cook over medium heat for 30–45 seconds until fragrant.
3. 3Add the sweet potato, bell pepper, crushed tomato, and chicken broth to the pot. Stir well to combine all ingredients.
4. 4Bring the mixture to a simmer over medium-high heat, then reduce to medium-low. Simmer uncovered for 15–20 minutes, stirring occasionally, until the flavors meld and the chili thickens slightly.
5. 5Taste and adjust seasonings as needed. If the chili is too thick, stir in additional chicken broth until you reach your desired consistency.
6. 6Divide the chili evenly into 6 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating for up to 4 days, or freeze for up to 3 months.