Turn your instant pot to sauté and add the bacon. Cook until crisp, stirring often to cook evenly. Remove the bacon to a paper towel lined plate.
Add the onions and peppers and cook until tender. Add the meat and cook until browned. Drain off any excess grease, we just tilt the pot and use a large spoon. Add all of the remaining ingredients and 3/4 of the bacon and stir to combine.
Turn the instant pot to chili and cook for 18-20 minutes*. Allow pressure to release for 10-15 minutes or quick release with the vent.
Serve with limes, sour cream, cheese, and a little bacon!
For the stove: Cook everything in the pot just like you do for the instant pot and then allow to simmer on low heat for 3 hours.
For the slow cooker: Cook the bacon and set aside on a plate. Cook the onion and peppers and set aside on another plate. Drain any excess grease and add the meat, cooking until browned. Add everything into the pot, leaving out a little bacon for garnish and cook on low for 5-6 hours or on high for 3 hours.
Most batches will be done after 18 minutes, however we’ve had a few times when the flavor just wasn’t there yet, so feel free to pressure cook a little longer for more flavor or if your beans are not as tender as you’d like.
To freeze, cool the chili completely. Place in a large ziploc bag or FoodSaver, removing all air and freeze by laying flat for up to 2 months.
Award Winning Healthy Turkey Instant PotChili
Amount Per Serving (1 cup)
Calories 247Calories from Fat 81
% Daily Value*
Saturated Fat 2g13%
Vitamin A 1803IU36%
Vitamin C 28mg34%
* Percent Daily Values are based on a 2000 calorie diet.