Try this in your Instant Pot today! Can also be made in a slow cooker or on the stovetop.

Ingredients

• 2 cups low sodium chicken broth

• 1 cup chopped onion

• 1-pound lean ground turkey

• 28 ounce can fire roasted crushed tomatoes

• 15 ounce can kidney beans

• 15 ounce can black beans

• 15 ounce can pinto beans

• 4 cloves garlic (minced)

• 3 tbsp tomato paste

• 2 tbsp chili powder

• 1 tbsp olive oil

• 1 tbsp brown sugar

• 1 tbsp ground cumin

• 1 tsp dried oregano

• ½ tsp salt

• ¼ tsp black pepper

Instructions

1. Turn Instant Pot on saute setting. Add the olive oil and onion and cook 2 min, until onion softens. Add the ground turkey and break it up and cook until turkey is cooked through. Turn off the Instant Pot and add the garlic.

2. Add the brown sugar, chili powder, cumin, oregano, salt, pepper and tomato paste. Stir to combine. Add the broth, scraping up any bits from the bottom of the pot.

3. Add the crushed tomatoes and then beans on top of the meat mixture and DO NOT stir in.

4. Seal the Instant Pot lid and turn the valve to sealing. Pressure cook on high pressure (manual) for 12 minutes.

5. Allow the Instant Pot to naturally release for 10 minutes (by leaving it off after it finishes cooking). Then, carefully do a quick pressure release (use caution and make sure to use a towel or cloth to cover any exposed skin!) to release the remaining steam and pressure. Once the float valve drops down, carefully open the Instant Pot away from you, as the steam will be hot.

6. Stir and serve chili with toppings, as desired.