Butternut Squash and Turkey Chili
Instant Pot recipe for dump-and-go dinner
Equipment
- Instant Pot
Ingredients
- ½ TBS olive oil
- 1 medium ~5 oz sweet onion diced
- 2 TBS garlic squeeze tube
- 2 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp chili powder
- ¼ tsp cayenne pepper
- ¼ tsp cinnamon
- 1 tsp sea salt
- ½ tsp ground black pepper to taste
- 1 lb ground turkey
- 20 oz butternut squash peeled seeded and chopped
- 4 cups 32 oz carton vegetable broth
- 1 14 oz can diced tomatoes
- 1 14 oz can light coconut milk
- ½ cup dried red lentils rinsed
- 3 TBS tomato paste
- 2 tsp apple cider vinegar
- 2 cups chopped kale or spinach
- Garnish: chopped cilantro sliced green onions
Instructions
- In skillet on stovetop, add oil and sauté onion and garlic for 3-5 mins. Add ground turkey and cook until brown, about 5-7 mins. Break up the meat while cooking.
- Add spices (turmeric, cumin, chili powder, cayenne pepper, cinnamon, sea salt and pepper) and cook for an additional minute. Transfer to Instant Pot.
- Add butternut squash chunks, veggie broth, tomatoes, coconut milk, lentils, tomato paste and apple cider vinegar to the pot.
- Place the lid on the pressure cooker, lock lid and make sure the pressure release valve is closed. Select “pressure cook”, then the “soup/stew” button on the pressure cooker . The timer should be set to 20 mins.
- Once the time is done, carefully switch the pressure release valve to open. Once the steam is released, remove the lid and add in chopped kale. Give the chili a stir and let sit for a couple minutes to allow the greens to wilt.
- Garnish individual bowls of chili with fresh cilantro and green onions as desired.