Spicy Harissa Turkey Chili (Instant Pot + Stove Top)
Instant Pot chili is one of the best perks of having a pressure cooker and this Spicy Harissa Turkey Chili recipe is one for the must-make list! This crazy flavorful one-pot chili can also be made on the stove top and is quick and easy enough for busy weeknights.
Recipe yields 2 large meal-sized servings or 4 smaller sides of chili.
Recipe yields 2 large meal-sized servings or 4 smaller sides of chili.
Servings 2 servings
Calories 435kcal
Ingredients
- 1 cup chopped onion
- 1 clove garlic, minced
- 1 red bell pepper
- 1 jalapeño
- 1 lb ground turkey
- 1/2 tsp healthy oil (olive, avocado, etc...)
- 2 TBSP harissa paste
- 1 TBSP chili powder
- 1 TBSP ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/4-1/2 tsp cayenne pepper
- 15 oz can plain tomato sauce
- 1/2 cup red salsa
- 1 cup low-sodium vegetable broth (or chicken broth)
- salt and pepper to taste
Instructions
- First up are the Instant Pot pressure cooker instructions. For stove top instructions, see below.
- Chop your veggies and measure out all ingredients for speedy chili assembly this one comes together quickly! For the jalapeños, I remove most of the seeds but leave some in to make mine spicy. You can use the seeds, cayenne, and harissa to adjust your heat level from slightly spicy to totally fiery!
- Switch your pressure cooker to the sauté funtion and add 2 tsp oil.
- Sauté onion for 3-5 minutes, until edges are golden, adding garlic towards the end.
- Next move the veggies to the side and add your ground turkey. Sauté until crumbled and browned.
- Add remaining chili ingredients: chopped red bell pepper, chopped jalapeño, harissa paste, chili powder, cumin, oregano, paprika, cayenne pepper, tomato sauce, salsa, and veggie broth. I saved some of the bell pepper for topping my chili, feel free to do the same if you'd like! Stir it up and make sure nothing is sticking to the bottom of your pot.
- Switch IP off, then set to HIGH for 8 minutes with lid and vent sealed.
- Allow 5 minutes of natural pressure release, then quick release the vent to release the remaining pressure.
- Allow a spoonful to cool, give it a taste, and adjust spices if needed. You may also season with salt and pepper to taste if desired. I wound up adding just a pinch of salt and pepper and an extra spoonful of harissa to make mine spicier - YUM!
- Pile on the toppings and dive on in! This chili is great right away and stellar the next day too!
STOVE TOP INSTRUCTIONS
- Grab a large pot and bring to medium-high heat with 2 TBSP oil.
- Brown turkey until medium rare but crumbly, then add onion, bell pepper, and jalapeño. Cook until softened, approx. 3-4 min, adding the garlic towards the end. I just push my turkey to the side and add the veggies, but you can also remove it from the pan and add it back in with the spices if desired.
- Next stir in your spices, harissa, tomato sauce, salsa, and veggie broth.
- Bring to a boil then reduce to simmer, stirring occasionally.
- Cook until chili is fragrant and veggies are tender approx. 20-25 minutes. Season to taste and add any additional harissa you'd like to increase the heat of the chili.
- Pile on your favorite chili toppings and dig in!
Notes
No salsa? No problem! You can use canned crushed/diced tomatoes in place of the salsa in a pinch! I've made this recipe both ways and, though unconventional, the salsa is just awesome here! I used our current obsession, Mateo's Gourmet Salsa.
Nutrition
Calories: 435kcal | Carbohydrates: 36g | Protein: 60g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 124mg | Sodium: 2435mg | Potassium: 1987mg | Fiber: 9g | Sugar: 20g | Vitamin A: 5145IU | Vitamin C: 109.1mg | Calcium: 113mg | Iron: 7.6mg