Easy Leftover Turkey Chili

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Bring chili to a low boil. Once boiling, reduce heat and cook over medium heat for 20-30 minutes on low-medium heat, stirring occasionally. You can simmer this on the stove for up to 2 hours. Five minutes before serving, add in frozen corn and stir until warmed. Serve over rice or cauliflower rice.

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How to Make it - Step-by-Step. STEP 1. Sauté the onions and garlic. Add the oil to the Instant Pot and set it to SAUTE. When the oil is hot add the onions and sauté for 2-3 minutes ( photo 1). Add the garlic and sauté one additional minute. Turn off the SAUTE function. STEP 2. Cooking the White Chili.

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How to Make Turkey Chili. Sauté the aromatics. In a large pot, heat the olive oil over medium heat. Once the oil is warm, add the minced garlic, diced onions and diced peppers and cook, stirring frequently, until the vegetables are soft, about 5 minutes. Add the tomato paste and cook, stirring, until caramelized, about 2 minutes.

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Add the garlic and continue cooking for 1 minute. Add the chili powder, cumin, paprika, and salt to Instant Pot and continue sauteing for 3-5 minutes, until the spices are fragrant. Add the beef broth to the pot and use a wooden spoon to scrape up any stuck bits on the bottom of the pot.

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CROCKPOT: Pre-cook the turkey on the stove and season with seasonings. Add to the crockpot. Add all the remaining ingredients, stir and cover with the lid. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. 30 minutes prior to serving remove the lid and add the arrowroot/half-and-half blend and stir to combine.

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Press Cancel and add remaining 1/2 cup (if deglazed) or 1 cup broth. Add onion, garlic, bell pepper, corn, beans, chili powder, cumin, oregano, paprika, salt, diced tomatoes and tomato paste. Do not stir to avoid Burn. Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 15 minutes.

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Close your Instant Pot and set the pressure knob to sealing. Set it to cook on "Manual" or "Pressure Cook" High Pressure for 2 minutes. Once the cooking time is finished, allow for an 8-minute Natural Pressure Release. This will give the chili time to develop its flavor.

This easy chili recipe is the perfect way to use Thanksgiving leftovers

Place olive oil in the inner pot of Instant Pot and select the saute setting. Once the oil is hot, add the chopped onion and cook for 3 minutes, until transparent. Add the garlic and continue to cook for 1 more minute. Turn off the saute setting and stir in the turkey, beans, tomatoes, turkey broth, and cajun seasoning.

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Place the lid on the instant pot, set the valve to sealing and cook for 6 minutes on manual/pressure cook followed by a 2 minute natural pressure release. Release pressure, remove the lid and stir the turkey into the chilli and then serve.

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Sauté the onion and garlic in a large Dutch oven. Add the remaining ingredients to the pot except for the turkey and corn. Bring to a boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally. Add the turkey and corn (or beans) to the pot and simmer for about 10-15 more minutes.

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Place olive oil in inner pot of Instant Pot and select the sauté setting. Once the oil is hot, add the chopped onion and cook for 3 minutes, until transparent. Add the garlic and continue to cook for 1 more minute. Turn off the sauce setting and stir in the turkey, beans, tomatoes, turkey broth and Cajun seasoning.

Easy Leftover Turkey Chili

Instructions. Turn the Instant Pot to the saute setting and brown the Andouille sausage. Add the remaining ingredients and pressure cook on high for 20 minutes. Let the pressure release naturally for 10 minutes, then use the manual release for the remaining pressure.

Easy Leftover Turkey Chili

Pour in four cups of chicken stock. And finally, add the seasonings — oregano, cumin, pepper, and garlic powder. Secure the lid and make sure the valve is set to sealing. Cook on manual high pressure for 12 minutes, then quick release the pressure. Spoon into bowls and serve warm.

Spicy Harissa Turkey Chili Instant Pot + Stove Top

Instructions. Set the Instant Pot to the sauté function and heat olive oil. Add the onion, green pepper and jalapeño to the pot and sauté for 5-7 minutes, until softened. Add the garlic and sauté for another 30 seconds. Add the ground turkey and cook, breaking up with a spatula or spoon, until browned and cooked through.

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Put the ground turkey back in and 1/2 a cup of the broth. Use your spoon to deglaze the Instant Pot, making sure to scrape away all of the browned bits of food. This helps to ensure that your food doesn't burn during the pressure cooking phase. Add the broth, beans, the tomatoes, tomato sauce, corn and seal the lid.

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Place the oil in an electric pressure cooker or Instant Pot. Turn the sauté setting on and heat the oil until shimmering. Add the turkey and cook, stirring constantly to break up the meat into small pieces, until no longer pink, about 4 minutes. Add the onion, bell pepper, carrots, celery, and garlic. Cook, stirring occasionally, for 3 minutes.