This uber easy and crazy flavorful smoky chipotle turkey and sweet potato chili recipe has both pressure cooker and stove top instructions!
Recipe yields 2 large bowls or 4 smaller sides.
As written, the chili is medium. Add a little less cayenne pepper for a mild cup of chili or add extra chipotle and cayenne for a spicy pot of fire! Let your tastebuds be your guide here, you can always add more at the end so play it safe with the recipe as written and then add any extras you desire afterwards. Enjoy!
Feel free to adjust the consistency of the chili to your liking. As written it's perfectly thick and full of delicious texture, but can be thinned with a little broth or tomato sauce if desired! If you add a lot of extra liquid, consider amping up the spices a bit to compensate. Craving beans in your chili? Feel free to add them!
A Note on Salt and Pepper :: I leave salting the dish to the end to prevent over-seasoning. Depending on the brand and type of broth, tomatoes, and beans that you use, the sodium content will vary. I used low sodium broth, regular organic canned tomatoes, and didn't salt my chili.
Pressure cooker recipes always leave out the details so here's a breakdown of what you can expect time-wise: About 13 minutes to come to pressure plus 9 minutes cook time and 5 or so to release pressure. You won't need to be anywhere near your kitchen for this all to partake, the Instant Pot will handle it all! So fabulous right?
Nutrition Facts below are an estimate gathered using an online recipe nutrition calculator. Adjust as needed.