Instant Pot No-Bean Turkey Chili

Ingredients and Weight:

• 1 tablespoon olive oil
• 1 yellow onion, chopped (1 cup)
• 1 green bell pepper, chopped (1 cup)
• 1 red bell pepper, chopped (1 cup)
• 2 jalapeño peppers, minced (remove seeds for less heat)
• 2 garlic cloves, minced
• 1 pound ground turkey
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 (15 ounce) cans diced tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can tomato paste
• 1 (14.5 ounce) can beef broth
• Optional toppings: shredded cheese, sour cream, avocado, chopped cilantro

Preparation Time:

15 minutes

Cooking Time:

25 minutes

Difficulty Level:

2/5 (simple)

Preparation Method Steps:

1. Turn on the Instant Pot to the "Sauté" setting. Add the olive oil and heat until shimmering.
2. Add the chopped onion, green bell pepper, red bell pepper, and jalapeño peppers. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
3. Add the garlic and cook for an additional minute, stirring constantly.
4. Add the ground turkey and cook, breaking it up with a wooden spoon, until browned.
5. Stir in the cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute, stirring constantly, to bloom the spices.
6. Add the diced tomatoes, tomato sauce, tomato paste, and beef broth. Stir well.
7. Close the Instant Pot lid and set the valve to "Sealing."
8. Set the cooking time to 15 minutes on "High Pressure."
9. Once the cooking time is complete, let the pressure release naturally for 10 minutes, then quick release the remaining pressure.
10. Open the Instant Pot and stir the chili well. Taste and adjust seasonings as needed.
11. Serve hot with desired toppings.

Nutritional Information (per serving):

• Calories: 250
• Fat: 10g
• Saturated Fat: 3g
• Cholesterol: 60mg
• Sodium: 1000mg
• Carbohydrates: 20g
• Dietary Fiber: 5g
• Sugar: 10g
• Protein: 20g

Dish Characteristics:

• Savory and flavorful
• Hearty and filling
• Adaptable to personal taste preferences (spice level, toppings)
• Suitable for large gatherings

User Comments:

• "This chili is so easy to make and has such great flavor. I love that it's a no-bean chili, because my husband doesn't like beans. We added extra cheese and sour cream and it was perfect!" - Sarah
• "I made this chili for a group of friends and it was a hit. The meat was tender and the spices were balanced. I would definitely make it again!" - Mark
• "This chili is a lifesaver on busy weeknights. It's quick and easy to make, and my family loves it. I always add a little bit of extra jalapeño for some heat." - Lisa

Special Precautions and Tips:

• If you don't have a jalapeño pepper, you can substitute 1/2 teaspoon of cayenne pepper.
• For a spicier chili, add more jalapeño peppers or cayenne pepper to taste.
• If you don't have diced tomatoes, you can use crushed tomatoes instead.
• If you don't have beef broth, you can substitute chicken broth or vegetable broth.
• Leftover chili can be stored in the refrigerator for up to 3 days.