Tex Mex Turkey Chili
Prep time
Cook time
Total time
Serves: 4-6
  • 3 Tablespoons olive oil
  • 2 Tablespoons minced garlic
  • 1½ teaspoons ground cumin
  • 1 Tablespoon chili powder
  • 1 teaspoon dry oregano
  • 1½ teaspoons salt
  • ½ teaspoons freshly ground black pepper
  • 1½ pounds ground turkey- we used 97% lean
  • 1½ cups chopped onion
  • ½ cup chopped red bell pepper
  • 1 large poblano pepper diced
  • 1-2 medium jalapeños, stems and seeds removed, finely diced (use more for spicier chili)
  • 2 Tablespoons Worcestershire Sauce
  • 1 28 ounce can diced tomatoes
  • Water- fill the 28 ounce tomato can
  • 2 14 ounce cans black beans rinsed and drained
  • 2 teaspoons Cocoa Powder
  1. Turn on InstantPot to Saute mode
  2. Add oil
  3. Add onions, bell pepper, poblano and jalapeños and sauté for 3-4 minutes
  4. Add spices: garlic, cumin, chili powder, oregano, salt and pepper
  5. Saute for one minute and stir
  6. Add ground turkey and Worcestershire sauce-break up turkey using your utensil (turkey will turn a whitish color because it is lean)
  7. Continue to cook turkey for 5 minutes
  8. Add tomatoes, water, cocoa and black beans-Stir well
  9. Close the InstantPot lid and lock
  10. Turn vent on the lid to CLOSE VENT to prevent air from escaping
  11. Press CANCEL on the InstantPot
  12. Set pot to MANUAL mode
  13. Set to HIGH PRESSURE
  14. Set timer to 15 minutes
  15. Once timer goes off, allow the chili to sit for a minimum of 10 mins to naturally release the steam
  16. After 10 minutes, manually release the steam by opening the vent. The silver prong will drop back into the lid. BE CAREFUL OF THE HOT STEAM
  17. If you want the chili to have less liquid, set the InstantPot to Saute mode and simmer until you reach the desired consistency
  18. Serve with your favorite toppings! Enjoy!
Serving suggestion:
Serve with your favorite toppings: Shredded cheese, sour cream (or Greek yogurt), onions, green onions (scallions),
tortilla chips, crackers, fritos, salsa, etc

Can be thickened to use on nachos, baked potatoes or eaten as is.

As mentioned in the technique, you can thicken the chili if you do not like it soupy.
To make it spicier: add 1 tablespoon cayenne pepper when adding the other spices

VEGETARIAN VARIATION: Omit turkey and add other types of beans or vegetables. You can also use soy based crumbles to substitute for the meat.

NO ONION/NO GARLIC VARIATION: Omit onions and garlic. Use other types of beans and vegetables instead of the turkey.

Storage Options:
Mason Jars, Plastic containers, glass containers
Recipe by Instapottin' With Poonam at https://www.instapottinwithpoonam.com/tex-mex-turkey-chili/