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Ingredients

  • 1 tbsp cooking oil
  • 1 medium onion chopped
  • 1 pound leftover cooked turkey or ground turkey
  • 1/2 cup chopped celery
  • 2 cloves minced garlic
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp Italian seasoning
  • 1/2 tsp white peper
  • 1 tbsp tomato paste
  • 1/2 cup frozen edamame
  • 1/2 cup corn
  • 1 15 ounce can garbanzo beans
  • 1 15 ounce can red kidney beans
  • 2 cups crushed tomatoes
  • 2 cups vegetable or chicken broth

Instructions

Instant Pot Instructions

  1. Turn on the saute function on your Instant Pot

  2. Add oil, onions, garlic, spices, celery, and turkey to your pot.  Saute until turkey is browned and onions are transparent.

  3. Add the remaining ingredients to your instant pot.  Press cancel to stop the saute function.

  4. Place the Instant Pot lid onto the pot and lock it.  rotate the pressure release valve to "sealing."

  5. Cook on high pressure for 10 minutes.  Let pressure naturally release.

  6. You can let the chili simmer and thicken by turning on the saute function again until you get the texture you like.

  7. Serve.

Slow Cooker Instructions

  1. In a large pot over medium heat, Add oil, onions, garlic, spices, celery, and turkey to your pot.  Saute until turkey is browned and onions are transparent.

  2. Add the turkey and onion mixture into your slow cooker pot.   Add the remaining ingredients.  Cook on low for 4-6 hours.

  3. Serve.

Stovetop Instructions

  1. Add oil, onions, garlic, spices, celery, and turkey to your pot in a large pot or a dutch oven over medium heat.  Saute until turkey is browned and onions are transparent.

  2. Add the remaining ingredients to your pot and let it simmer on the stove for 30-40 minutes.  Stir with a wooden spoon every few minutes to keep the ingredients from sticking to the bottom of your pot.

  3. Serve.