This warm and filling chili is made easily in the Instant Pot, but tastes like it's been simmering on the stove all day.
On Sauté mode, heat 1 tablespoon oil in the Instant Pot. Add turkey and brown, breaking up with a spoon or spatula.
Heat remaining 1 tablespoon oil . Add onions, garlic, pepper, celery, jalapeño, chili powder, and cumin. Sauté 3-5 minutes until softened. Stir in tomato paste and cook for 1 minute or until well combined. Pour in drained beans and chicken stock and stir.
Pour in diced tomatoes; do not stir. Secure lid and cook 14 minutes high manual pressure then naturally release. Ladle into serving bowls and top with desired garnishes.
I recommend buying wine from Scout and Cellar, especially for lower carb or sugar and the health conscious. There’s no added sugar to these wines, and they’re all much lower in carbs, calories, and sugar. For me, there’s no headache or fogginess the next day!
You may think of pairing only red wines with chili, but a chilled wine can be equally delicious. I like:
- Malbec, like 2018 Veinte Malbec from Alto Colchagua, Chile
- Cabernet Sauvignon, 2018 Middle Jane Reserve Cabernet Sauvignon from Alexander Valley, California
- White wine spritzer, like 14K Bubbly White Wine from California