DifficultyIntermediate

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.

Yields6 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins

 1 Large Purple or Yellow Onion, chopped
 3 Garlic Cloves, peeled and thinly sliced
 1 ½ cups Organic Celery, chopped
 1 Pound Ground Turkey 500 grams
 2 tbsp Ground Mexican Chilli Powder
 2 or 3 Chipotle Peppers in Adobo sauce
 1 tbsp Ground Cumin
 ¾ tbsp Ground Coriander Seed
 1 tsp Sea Salt
 1 32 ounce Can Fire Roasted Tomatoes, whole
 2 cups Chopped Fresh Tomatoes
 2 cups Butternut Squash, peeled and cubed2-10 ounce packages Stahlbush farms Butternut Squash
 1 Sweet Yellow Pepper, chopped
Toppings
 Chopped Green Onions(Scallions)
 Chopped Fresh Cilantro(Coriander)

1

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.

2

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.

3

Top with toppings of your choice.

Ingredients

 1 Large Purple or Yellow Onion, chopped
 3 Garlic Cloves, peeled and thinly sliced
 1 ½ cups Organic Celery, chopped
 1 Pound Ground Turkey 500 grams
 2 tbsp Ground Mexican Chilli Powder
 2 or 3 Chipotle Peppers in Adobo sauce
 1 tbsp Ground Cumin
 ¾ tbsp Ground Coriander Seed
 1 tsp Sea Salt
 1 32 ounce Can Fire Roasted Tomatoes, whole
 2 cups Chopped Fresh Tomatoes
 2 cups Butternut Squash, peeled and cubed2-10 ounce packages Stahlbush farms Butternut Squash
 1 Sweet Yellow Pepper, chopped
Toppings
 Chopped Green Onions(Scallions)
 Chopped Fresh Cilantro(Coriander)

Directions

1

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.

2

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.

3

Top with toppings of your choice.

Beanless Turkey Chilli