Three varieties of Amy's Organic Chili cans on a plaid picnic blanket.

Instant Pot~55 minComplexity

Instant Pot Chili

Name: Instant Pot Chili
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: american
Ingredients: Olive oil; Ground turkey, 99% lean, raw; Onion, raw; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; Chili powder; Chipotle seasoning blend; Cumin, ground; Garlic powder; Sweet potato, baked, flesh only; Bell pepper, raw (any color); Tomato, canned, crushed; Chicken broth, low sodium

This Instant Pot Chili provides 20g protein and 133 calories per serving, making it a lean base that pairs with additional protein sources or higher-calorie toppings. Quick-preps 6 servings on the stovetop for flexible meal assembly throughout the week. Works as a side component in your macro framework rather than a standalone main.

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Ingredients

6 servings

•
Olive oil(15g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
•
Ground Turkey, 99% Lean(454g)
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Yellow Onion
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1 teaspoon kosher salt
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½ teaspoon ground black pepper
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Chili powder(15g)
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Chipotle seasoning blend(10g)
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Cumin, Ground(10g)
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Garlic powder(5g)
•
Sweet Potato, Baked, Flesh Only
Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.
•
Bell Pepper
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Tomato, Canned, Crushed
•
Low Sodium Chicken Broth(600g)

Instructions

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.
2Stir in the chili powder, chipotle seasoning blend, ground cumin, and garlic powder. Cook over medium heat for 30–45 seconds until fragrant.
3Add the sweet potato, bell pepper, crushed tomato, and chicken broth to the pot. Stir well to combine all ingredients.
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.
5Taste and adjust seasonings as needed. If the chili is too thick, stir in additional chicken broth until you reach your desired consistency.
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.

Nutrition — Per Serving

133

calories

20g

protein

fat

Carbohydrates: 4g
Saturated fat: 0.8g
Sodium: 269 mg
Dietary fiber: 1.4g

6 servings per batch · ~185g each

Macro data sourced from USDA FoodData Central

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Common questions

How much protein does Instant Pot Chili have per serving?

Each serving delivers 20g of protein at just 133 calories, making this one of the leanest options in the PrepForge library. It's 5g fat and 4g carbs per serving, so it works as either a side dish or base for higher-calorie meals.

How long does Instant Pot Chili take to prep?

This recipe batch-preps 6 servings using quick prep methods on the stovetop, so you're getting multiple meals with minimal time investment. It's a go-to for adding volume to lower-calorie days without spiking prep time.

Is Instant Pot Chili good for fat loss?

At 133 calories and 20g protein per serving, this recipe is purpose-built for fat loss phases where you need filling meals on a tight calorie budget. The minimal fat and carbs give you maximum room for other foods while staying in a deficit.