Adapted from high-end pizza recipes that call for a pizza stone, but only utilizes a pan to get the ideal bottom crispiness and a pleasantly “fluffy” base for your toppings. You can use any other toppings in place of the chicken and pineapple in this recipe for a Hawaiian.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 5 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
Instructions
- Combine chili powder, smoked paprika, salt, oregano, cocoa powder, cumin, cinnamon, coriander, and black pepper in a small bowl. Set seasoning mix aside.
- 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.
- Select high pressure according to manufacturer’s instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- 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.
- Substitute ground beef or chicken if you prefer.
- You can freeze leftover canned chipotle peppers in ice cube trays for future use.
Nutrition Facts
| Calories | 247 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 9 g |
| Protein | 19 g |
| Saturated Fat | 2 g |
| Sodium | 1085 mg |
| Sugars | 6 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made this several times, adjustments along the way. Finding dark meat turkey is important, otherwise it tastes grainy to me. I up the spices and love the chocolate. I use black beans or sometimes both and use chipotle chili powder. I then freeze it in lunch size portions and take it work!
Delicious! Love the spice mix combo. I too used black beans instead of kidney and added a chopped green bell pepper. This was a perfect supper on a sub-zero evening.
I have two teenage boys. Added another pound of turkey. upped the spices by 1/4. Left out cocoa as I didn’t have and left out adobo as could find. Added one 15oz can of corn and two chopped red peppers. used regular diced tomatoes. Boys loved it!
I didn’t go full chili, I used this as a base for browning and seasoning turkey for tacos. Worked super well for that!
I always knew cinnamon and cocoa powder where common ingredients for chili but this is the first time I’ve used them. Those ingredients really make the dish special. I was a little concerned about the amount of spice with all the chipotle but it was perfect. I didn’t have any tomato sauce and I didn’t miss it. 2 cans of chopped tomatoes was perfect amount of tomato for me and probably kept the chili a bit thicker- which I prefer. Thanks for a great chili! I woke up the next day and had it for breakfast!
Everyone know that ground turkey can have a funny taste, so I added extra cinammon and ground garlic.
One of my favorite chili recipes. Everyone loved it!
Delicious!
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, I just made in my regular soup pot. I simmered the chili for about 30 minutes. I served with corn bread. This recipe only made 4 servings for us.
Very tasty, a little too spicy for me. I added coconut cream to the cooked mix. It was quite nice after and was more my to my taste.
Great
Very tasty and very spicey
Excellent combination of spices.
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.
No changes and I loved this dish
We followed the recipe and it was great. It had a nice heat to it and the cocoa gives the Chile a nice depth of flavour.
AWESOME……
GREAT
Did the spices as is and it has a great flavor! I used a quart of frozen Roma tomatoes from last summer in place of the 2 cans of tomatoes. Also used 1 T chipotle powder in place of the Adobo because I didn’t have any. Next time I would add an additional quart of tomatoes or 2 more cans tomatoes to add more liquid and make it less spicy.
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.
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. Will be making this again.