Low Carb Turkey Chili

Welp, it finally feels like winter in the city. To be honest it’s welcomes and I love the crisp air in the morning. It really wakes you up! Moving into the colder months I really wanted to put my instapot to the test! This is an easy chili recipe – without the carbs! To put it simply, I just removed the beans and loaded up on ground beef.

Because when you think of chili you automatically think of beans – this may be a little sacrilegious! But low carb/high fiber has taught me to get creative and I’m working with what I got! Yes, beans are high in fiber, but they’re also pretty high in carbs for the smaller serving. Unfortunately, beans aren’t worth incorporating in this recipe – but you can easily add in if you had a high work out day and you’re looking for the extra carb blast!

Sorry to disappoint, but again, we’re trying to stay as low carb as possible. But where we lack in beans, we can really get creative with seasoning and spices- which is why we probably love the dish in the first place? We have a whole rack in our kitchen dedicated to random spices, and I felt super intentional on the ones I chose for this recipe. I even used the Chili Lime seasoning which I typically HATE, but thought it would thrive given the smokey allure.

Another awesome thing about the instapot is that you can make a LOT of food with it. I think my instapot is the 8qt model. So I’ll get a little transparent and saying that moving into our new apartment has been totally phenomenal, but we REALLY have to be careful about our spending – especially when it comes to the little things that add up like coffee in the am, or lunches. In the city, you’re looking at $10-$15 per lunch! Across a week that’s $75, and a month almost $300! We really sat down and decided to be intentional in how we’re spending, and it was obvious that we both could do such a better job at bringing lunch to work. AND this recipe is great for saving in the freezer – you can bag it up and throw it in the freezer for your chilliest days.

This is one of those meals that could literally last you a week for every meal. I’m still going strong. For this recipe, I used the instapot in it’s glorified form, although it does have a slow cooker option. We chose the faster option by choosing meat/stew and went for the quick release. So far the instapot has been amazing. Although a little scary at first with the steam release – it’s pretty straight forward to use! Instead of baking or grilling where you can’t see in the meat, you know this pot just zaps whatever meat it’s cooking into its juiciest form.

I actually think it would be pretty hard to overcook meat in this, but looking forward to proving myself wrong!! If you didn’t know this about me, I’m actually pretty scared of the oven. I shouldn’t be admitting this. Or putting this in writing. But I didn’t grow up being comfortable cooking or baking, and I thought this tool would be pretty similar but so far it’s been so simple to use. I’m pretty proud of myself!!

Ingredients

Instructions

  1. Add about 1-2 tbsp of oil into the big pot of your instapot
  2. Select the “Sauté” setting on the pressure cooker (remove the lid for this part). Add the chopped onion and cook for 5-6 minutes, until translucent.
  3. Select off and then add the garlic and cook for a minute or less, until fragrant. Make sure to scrape the pot clean as you prep for the ground beef.
  4. Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula until browned. At about 8 minutes in prep to add additional ingredients
  5. Add remaining ingredients, to the Instant Pot and stir until combined. I added about 1/2 cup of additional water per Instapot Best Practices.
  6. Close the lid. Press “Keep Warm/Cancel” to stop the saute cycle. Select the “Meat/Stew” setting (35 minutes) to start pressure cooking.
  7. Wait for the natural release if you can, or turn the valve to “vent” for quick release if you’re short on time.
  8. Add shredded cheese, diced avocado, or sour creme to top.
  9. Serve and enjoy!