When the Thanksgiving feast is over and you’re staring at a fridge full of leftovers, what’s the next move? Ditch the boring turkey sandwiches and embrace the ultimate comfort food: a rich, hearty bowl of chili! This Thanksgiving Dinner Chili is the perfect way to reinvent your holiday flavors. It uses lean ground turkey (or your leftover shredded turkey!) and comes together effortlessly in the Instant Pot. It’s a warm, satisfying, and wonderfully simple meal to cozy up with after the holiday hustle.
Ingredients
• 1 tbsp (15 ml) olive oil
• ½ large yellow onion, chopped
• 8 garlic cloves, minced
• 2½ pounds (1.1 kg) lean ground turkey
• 1½ 15-ounce cans (approx. 638 g) sugar-free diced tomatoes, with liquid
• 2 ounces (56 g) sugar-free tomato paste
• 1 4-ounce can (113 g) green chiles, with liquid
• 2 tbsp (30 ml) Worcestershire sauce
• ¼ cup (32 g) red chili powder
• 2 tbsp (14 g) ground cumin
• 1 tbsp (3 g) dried oregano
• Salt and freshly ground black pepper, to taste
• 1 large avocado, peeled, pitted, and sliced for topping
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function and add the olive oil. Once hot, add the chopped onion and cook for about 5 minutes, until softened.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the ground turkey to the pot. Break it up with a spoon and cook for 8-9 minutes, until browned.
5. Press the “Cancel” button to turn off the Sauté function. Stir in the diced tomatoes, tomato paste, green chiles, Worcestershire sauce, chili powder, cumin, and oregano. Season with salt and pepper.
6. Secure the lid and turn the pressure valve to the “Sealing” position.
7. Select the “Meat/Stew” setting and cook for the default time of 35 minutes.
8. Once the cooking cycle is complete, allow the pressure to release naturally. When the float valve has dropped, carefully remove the lid.
9. Stir the chili well. Serve hot, garnished with fresh avocado slices.
Nutritional Information
• Per Serving (approx. 1 cup)
• Calories: 321
• Total Fat: 18g
• Net Carbs: 1.53g
• Fiber: 4.9g
• Protein: 30.4g
Pro Tips
• To use leftover Thanksgiving turkey, skip browning the meat. Simply sauté the onions and garlic, then add 4-5 cups of shredded cooked turkey along with the other in step 4.
• Don’t limit your toppings! This chili is fantastic with a dollop of sour cream or Greek yogurt, shredded cheddar cheese, fresh cilantro, or a sprinkle of crushed tortilla chips.
• For a spicier kick, add a pinch of cayenne pepper or a finely diced jalapeño along with the onions.
• This chili freezes beautifully. Let it cool completely, then store it in airtight containers in the freezer for up to 3 months for an easy weeknight meal.
FAQ
Q: Can I use leftover Thanksgiving turkey in this chili
A: Yes, absolutely! This recipe is perfect for using leftover turkey. Skip browning the meat and simply add 4-5 cups of shredded cooked turkey after sautéing the onions and garlic, then proceed with the recipe as written.
Q: How can I make this turkey chili on the stovetop instead of an Instant Pot
A: To make this on the stovetop, use a large pot or Dutch oven. Sauté the onions, garlic, and ground turkey as directed. Then, stir in the remaining ingredients, bring the mixture to a boil, reduce the heat to low, cover, and simmer for at least 1 hour.
Q: What are the best toppings for this chili
A: This chili is delicious with a variety of toppings. Popular choices include sliced avocado, a dollop of sour cream or Greek yogurt, shredded cheddar cheese, fresh cilantro, and crushed tortilla chips for some crunch.
Q: How do I store and freeze this Thanksgiving chili
A: Store the chili in an airtight container in the refrigerator for up to 4 days. For longer storage, let it cool completely and freeze it in freezer-safe containers for up to 3 months. It’s a perfect make-ahead meal.
