Veggie-Packed Turkey Chili (Healthy & High-Protein)

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prep time :10

cook time :20

total time :30

Serves :4 servings

2 tablespoons oil
1/2 cup shallots, chopped (approximately 2-3 shallots)
3-4 cloves garlic peeled and finely chopped
1 pound ground turkey I used Jennie-O 93% lean and 7% fat
3 tablespoons chili powder
Salt to taste
Pepper to taste
1 can (15.5 oz) no-salt-added black beans
1 can (14.5 oz) no-salt-added diced tomatoes
1/4 cup salsa verde (aka green salsa or tomatillo salsa)
10 ounces frozen cauliflower rice, thawed (I used the green giant frozen cauliflower rice, and the whole bag Is 10 ounces)

On a 6- or 8-quart Instant pot, press [sauté] and let the appliance preheat.
Add oil, shallots, and garlic to a preheated pot.
Add turkey, chili powder, salt, and pepper to the pot. Cook for about 4 minutes, breaking the turkey into small pieces with a spatula. As you break up the turkey, ensure that seasonings, shallots, and garlic are evenly mixed with the meat. The meat doesn't have to be cooked through.
Add beans, tomatoes, and green salsa to the pot. Mix well.
Press [Cancel] on the Instant Pot to turn off the [sauté] function.
Close the lid, set the pressure vent to [sealing], and press [Pressure Cook] on High or [Manual] for 6 minutes.
Release pressure using [Quick Release] by turning the pressure valve to the [Venting] position.
Once pressure Is released, open the lid, stir, and add thawed cauliflower rice. Stir again.
Turn the [sauté] function back on to ensure the thawed cauliflower gets fully warmed up and doesn't cool off the chili until It starts to boil, then press [cancel] and serve hot with your favorite toppings.

Place oil in a large pot and place it over medium-high heat.
Add oil and garlic to the pot. Stir until translucent and fragrant, about 1 minute.
Add ground turkey, chili powder, salt, and pepper to the pot. Cook for about 4 minutes, breaking the turkey into small pieces with a spatula. As you break down the turkey, ensure seasonings, shallots, and garlic are evenly mixed with the meat. Meat doesn't have to cook through.
Add beans, tomatoes, and green salsa to the pot. Mix well.
Bring pot to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until chili thickens and flavors come together.
Add thawed cauliflower rice, stir, and continue simmering for another minute or until the cauliflower seems warmed up and cooked. Serve hot with your favorite toppings.

Store leftovers in the fridge for up to 4 days.

Freeze for up to 3 months in an airtight container.

Reheat in the microwave or on the stove, adding a splash of broth if needed.

Calories: 415kcal