My followers have requested that I develop more Instapot recipes. This recipe emerged in response to those requests. I had never made chilli before without beans. Personally I don't have a problem digesting most varieties of beans as long as they are soaked at least 12 hours before cooking. I follow a mostly Paleo diet, with the exception of some legumes. However many have issues eating beans or are following a strict Paleo, Keto or Whole30 way of eating. Turns out I liked this bean-less chili as much as traditional bean-full chilli con carne. You can use frozen Butternut squash or fresh cubed Butternut. I have made it with both in my Instapot and they turned out great. For those who don't own an instapot I have also included the stovetop version. I prefer to add in my chicken thighs without chopping them. It's way less messy, no handling/chopping raw chicken and then meat tends to dry out less than if it were pre-chopped. The stove top version will take about 90 minutes to make.
Cover the bottom of your Instapot with avocado oil. Turn on Sauté function and add the onions. Sauté for about 8 minutes. Add the garlic and cook for another minute. Add the ground turkey and sauté until cooked, about 15 minutes. Add the spices and chipotle chillies and cook for another 2 minutes or so.
Add the canned and fresh tomatoes, celery, sweet pepper and butternut squash. Press your Bean/Chilli button on your Instapot and manually adjust the cook time to 22 minutes( set to 20 minutes if using frozen squash). Once cooked you can allow it to de-pressurize on its own.
Top with toppings of your choice.
Add oil to a large dutch oven style pot, then add onion and sauté over medium low heat for about 10 minutes. Add the spices and the chipotle chilli peppers and stir, cooking for a minute or two to cook off the raw taste in the spices. Stir in the celery and garlic and cook for 2 minutes or so.
Add the whole chicken thighs, then the canned tomatoes and fresh tomatoes and cook over medium heat until chicken is cooked through, about 20 minutes. Remove chicken and set aside. Once it is cool shred it and add it back to the chilli. Add in the cubed squash and cook until softened, about 30-45 minutes.
Just before serving add the chopped sweet peppers, stir. Serve with desired toppings
Ingredients
Directions
Cover the bottom of your Instapot with avocado oil. Turn on Sauté function and add the onions. Sauté for about 8 minutes. Add the garlic and cook for another minute. Add the ground turkey and sauté until cooked, about 15 minutes. Add the spices and chipotle chillies and cook for another 2 minutes or so.
Add the canned and fresh tomatoes, celery, sweet pepper and butternut squash. Press your Bean/Chilli button on your Instapot and manually adjust the cook time to 22 minutes( set to 20 minutes if using frozen squash). Once cooked you can allow it to de-pressurize on its own.
Top with toppings of your choice.
Add oil to a large dutch oven style pot, then add onion and sauté over medium low heat for about 10 minutes. Add the spices and the chipotle chilli peppers and stir, cooking for a minute or two to cook off the raw taste in the spices. Stir in the celery and garlic and cook for 2 minutes or so.
Add the whole chicken thighs, then the canned tomatoes and fresh tomatoes and cook over medium heat until chicken is cooked through, about 20 minutes. Remove chicken and set aside. Once it is cool shred it and add it back to the chilli. Add in the cubed squash and cook until softened, about 30-45 minutes.
Just before serving add the chopped sweet peppers, stir. Serve with desired toppings