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Turkey Chipotle Chili
Warming heathy Turkey and Chipotle Chili with Instant Pot and Stove Top instructions.
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 6 servings
Course:
Main Course
Cuisine:
American
Ingredients
- 1.5 lbs (675 g) skinless boneless turkey (breast or leg meat), cut into cubes (ask the butcher to cut for you)
- 3 tbsp olive oil
- 4 medium green onions or 1/2 yellow onion thinly sliced
- 1 chipotle pepper from a can in adobo sauce, seeded and finely chopped (remove the rest from the can and freeze in a freezer plastic bag)
- 2 medium garlic cloves, minced
- 2 tbsp chili powder (I reduce this to 1 tbsp when serving children)
- 1 tsp ground cumin
- 1 can 341 ml beer (any sort will do)
- 1 oz (400 ml) can diced tomatoes
- 1 oz (400 ml) can black beans, rinsed and drained
- 2 cups peeled and diced butternut squash (about 1/2 of a smaller one or 1 x 295 gr. bag of frozen cut butternut squash)
- 1 tbsp cocoa powder
- 1 tsp kosher salt
- 1 tsp ground black pepper
- Optional Garnishes: 1/2 cup chopped fresh cilantro, sour cream, sliced green onions, shredded cheese (cheddar, monterey jack, mozzarella, etc.)