Recipe By France C
Published May 2nd
Prep 15m Cook 35m Additional 5m Ready In 55m
Servings 8 servings Calories 246.5

It doesn’t get easier than this! Brown some meat, then toss in the rest of the ingredients and hit start! Feel free to adjust the heat level by adding more chipotle peppers and/or adobo sauce. The cocoa powder and cinnamon are ideas I got from my favorite chili seasoning available at a local spice shop – they really transform the dish! I like to top this with sour cream, green onion and shredded smoked cheddar.

Recipe Ingredients

  • 1 tablespoon chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • 1 teaspoon unsweetened cocoa powder
  • ½ teaspoon cumin
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground coriander
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 onion, chopped
  • 1 jalapeno pepper, seeded and minced
  • 2 (14.5 ounce) cans fire-roasted diced tomatoes
  • 1 (15.5 ounce) can dark red kidney beans, drained and rinsed
  • 1 (15.5 ounce) can light red kidney beans, drained and rinsed
  • 1 (15 ounce) can tomato sauce
  • 1 chipotle pepper in adobo sauce, minced
  • 2 tablespoons adobo sauce from chipotle peppers
  • salt to taste

Cooking Directions

  1. 1 Combine chili powder, smoked paprika, salt, oregano, cocoa powder, cumin, cinnamon, coriander, and black pepper in a small bowl. Set seasoning mix aside.
  2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil over high heat and brown ground turkey until crumbly, 3 to 4 minutes. Add onion and jalapeno and cook an additional 2 to 3 minutes. Add tomatoes, kidney beans, tomato sauce, chipotle pepper, adobo sauce, and seasoning mix. Mix to combine, scraping up any browned bits off the bottom of the pot. Close and lock the lid.
  3. 3 Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir chili and adjust salt, if desired. Serve with your favorite toppings.

Nutrition Facts

  • Calories 246.5
  • Carbohydrate 26.5 g
  • Cholesterol 45.1 mg
  • Fat 7.5 g
  • Fiber 9.3 g
  • Protein 19 g
  • Saturated Fat 1.6 g
  • Sodium 1085 mg
  • Sugar 6.4 g

Chef's Notes

Substitute ground beef or chicken if you prefer; You can freeze leftover canned chipotle peppers in ice cube trays for future use.


  1. One of my favorite chili recipes. Everyone loved it!
  2. When I read the ingredients list, I knew this chili was going to be good! It was bursting of flavor! I made minor changes. I used ground chicken, added some chopped garlic and omitted 1 can of diced tomatoes as I don't like my chili too tomatoey. Also, since I don't own an instant pot, - Read more ...
  3. Great
  4. Very tasty and very spicey
  5. Followed the recipe, but the timing seemed off. After release, the chilli was more like soup. I ended up turning the saute on low and cooking it down.
  6. GREAT
  7. PRETTY SPICY! could cut out the chipotle or the jalapeno pepper. But definitely a lively dish. And warming on a cold winter night. Used leftover diced Tgiving turkey instead of ground turkey. And black beans. chili beans.
  8. This was delicious! So quick and easy to make. I left out the coriander (simply because I didn't have any) and jalapeno and I replaced the chili in adobo with a couple of tablespoons of Trader Joe's Italian Bomba Hot Pepper Sauce. It was plenty spicy (and I like spice) and super flavorful and yummy. - Read more ...
  9. I am always looking for non-beef recipes to make in the new Instant Pot. Tried a few other turkey chili ones and this is our favorite so far. Thanks!

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