BEST INSTANT POT TURKEY CHILI YOU WILL EVER HAVE! Using leftover Thanksgiving Turkey.
-RECIPE-
INGREDIENTS:
1. 4 cups of shredded leftover turkey
2. 2 cups of turkey drippings (or chicken/turkey stock)
3. 1 jar of your favorite salsa verde
4. 2 red bell peppers to add a pop of color
5. 15 ounces of frozen sweet corn
6. 1 can of pinto beans rinsed and strained
7. 1 can of black beans rinsed and strained
8. 1 can of diced green chiles with juices
9. 2 jalapenos with or without seeds depending on how spicy you like it.
10. 1 small onion
11. One 28 oz can of crushed tomatoes
12. 2 limes
13. One 8 oz brick of cream cheese
SPICES:
1 tablespoon onion powder
1 teaspoon chili powder
1 tablespoon ground cumin
½ teaspoon garlic powder
1 teaspoon kosher salt or to taste
ÂĽ cup corn flour Maseca
DIRECTIONS:
1. Start by making a slurry using the corn flour and half a cup of the turkey drippings. Whisk until smooth and set aside.
2. Cut the peppers into small bite sized pieces and set some aside for garnish.
4. Cut the onion and jalapenos
5. Turn the Instant Pot on the sauté setting and add a few tablespoons of avocado oil. Once the inner liner of the instant pot gets hot add the onion and peppers and sauté until semi translucent.
6. Next add the spices and mix well.
7. Add the turkey and the rest of the turkey drippings and let simmer for a few minutes.
8. Now add the corn and beans.
9. Grate the rind of one whole lime into the pot. Add the juice of two limes and pour the crushed tomato’s over the mixture.
10. Drop the brick of cream cheese on top and pour the corn flour slurry over the cream cheese.
11. Lastly add the salsa verde on top. You don’t have to mix, just dump and start.
12. Close the lid and make sure the valve is in the sealing position. Pressure cook on high for 2 minutes and let it natural release for 8 minutes. Once done, turn the seal to the venting position and allow for the pin to drop completely before opening.
13. Ladle the chili into a large bowl and garnish with the reserved red bell peppers, cheddar cheese, cilantro and lime. ENJOY!
-MUSIC-
Epidemic Sound: Parc Guell by Louis Nichols
Camera I use: Canon EOs 90D (I film and edit all my own content)
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