I am an Instant Pot cook through and through. Meats and vegetables always come out moist and plump. I can saute and pressure cook in the same pot. And, best of all, I can toss all the ingredients in, walk away, and return later to a warm, delicious meal. Plus, there is only one stainless steel pot and one lid to wash after I’m done cooking and eating. What’s not to love?

I know it’s hard to imagine eating chili on a hot day in the summer. However, I am here to say that I did that today, and it couldn’t have been more satisfying. Ray and I both had two bowls and it was healthy, protein-filled, and Double D delicious. This particular recipe is not super spicy, which suits me just fine. However, if you like more spice, then you can just add more chili powder and cumin.

The quinoa, a whole grain, is very light, so it makes the chili healthier without adding lots of bulk. If you are so inclined, I would suggest adding a small can of green chilis. I’ve done this before since I am a big green chili fan, and it added another nice bit of flavor.

Ray and I threw some arugula on top of our chili because we both like it, but cilantro would be a nice addition, along with chopped onions and cheddar cheese. Of course, you could also add a few crushed tortilla chips on top for a bit of a crunch. I’m certain you could never go wrong with that addition.

Hope you’ll give it a try. If you do, please let me know what you think!

Here’s the recipe:

Ingredients

• 1 lb ground turkey
• 2 tbsp olive oil
• 1 whole onion, diced
• 3 whole carrots, diced
• 3 cloves garlic, chopped
• 2 14 oz cans of beans, I used pintos and black beans
• 1/2 cup uncooked quinoa
• 1 14 oz can crushed tomatoes
• 2 1/2 cups chicken stock
• 1 tbsp chili powder
• 1 tbsp cumin
• 1 tsp kosher salt
• 1/4 tsp pepper

1. Set the Instant Pot to saute and add 1 tbsp olive oil. Brown the turkey until cooked, then remove it from the pot.
2. Add 1 more tbsp of olive oil and add onions, carrots, and garlic.  Saute for about 6-8 minutes.
3. Add turkey back to the pot along with all the other ingredients. Stir. Set the Instant Pot for 20 minutes on high pressure.
4. When the timer goes off, use a dishtowel to release the pressure valve.  After the heat has been released, remove the lid and taste.  Add more salt and pepper to taste.
5. Serve with shredded cheese and avocado.  If you like your chili thinner, add more or less broth to taste.
6.