Ingredients

The following ingredients have 8 Servings
  • 1 1/2 Pounds Ground Turkey
  • 8 Strips Turkey Bacon (chopped)
  • 1 Can Pinto Beans (15 ounces, drained)
  • 1 Can Black Beans (15 ounces, drained)
  • 1 Can Fire Roasted Tomatoes (15 ounces, diced, drained)
  • 1 Can Tomato Paste (6 ounce )
  • 1 Red Onion (small chopped)
  • 1/2 Red Bell Pepper (seeded and chopped)
  • 1/2 Orange Bell Pepper (seeded and chopped)
  • 1 Jalapeño (seeded and minced *optional)
  • 2 Cups Chicken Stock
  • 1 Tablespoon Oregano (dried )
  • 1 Teaspoon Cumin (ground)
  • 2 Teaspoons Kosher Salt
  • 1 Teaspoon Black Pepper (ground)
  • 1 Teaspoon Smoked Paprika
  • 2 Tablespoons Chili Powder
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tablespoon Garlic (minced )
  • Sour Cream
  • Cilantro
  • Cheese (shredded)

Instruction

  • Turn your instant pot to sauté and add the bacon. Cook until crisp, stirring often to cook evenly. Remove the bacon to a paper towel lined plate.
  • Add the onions and peppers and cook until tender. Add the meat and cook until browned. Drain off any excess grease, we just tilt the pot and use a large spoon. Add all of the remaining ingredients and 3/4 of the bacon and stir to combine.
  • Turn the instant pot to chili and cook for 18-20 minutes. Allow pressure to release for 10-15 minutes or quick release with the vent.
  • Serve with limes, sour cream, cheese, and a little bacon!
  • For the stove: Cook everything in the pot just like you do for the instant pot and then allow to simmer on low heat for 3 hours.
  • For the slow cooker: Cook the bacon and set aside on a plate. Cook the onion and peppers and set aside on another plate. Drain any excess grease and add the meat, cooking until browned. Add everything into the pot, leaving out a little bacon for garnish and cook on low for 5-6 hours or on high for 3 hours.
  • Most batches will be done after 18 minutes, however we’ve had a few times when the flavor just wasn’t there yet, so feel free to pressure cook a little longer for more flavor or if your beans are not as tender as you’d like.
  • To freeze, cool the chili completely. Place in a large ziploc bag or FoodSaver, removing all air and freeze by laying flat for up to 2 months.