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Instant Pot Turkey-Vegetable Chili

This last weekend, in anticipation of the Kansas City Chiefs' first game of the season, I made chili in my Instant Pot. The recipe, adapted from The Real Food Dietitians, features ground turkey and an array of colorful vegetables. Rotel Tomatoes add a spicy kick. (You can substitute regular diced tomatoes if you're spice averse.)

This is a super convenient recipe to make. Everything cooks together in the Instant Pot in a mere 8 minutes. If you don't want to miss any of Patrick Mahomes' touchdown passes (he threw 5 on Sunday!), you can make your chili ahead and keep it on Warm until halftime.

Despite its crave-worthy taste, this delicious turkey chili is low in fat, calories and WW Points. In other words, you get a lot of bang for very few bucks!

1 Tbsp. olive oil

1 lb. lean ground turkey

3 garlic cloves, minced

1 medium onion, chopped

1 bell pepper, any color, seeded and chopped

1 zucchini, quartered lengthwise and cut into chunks

1 carrot, chopped

2 Tbsp. chili powder

1 Tbsp. ground cumin

1 tsp. dried oregano

1 (15-oz.) can tomato sauce

1 cup water or chicken broth

1 (10-oz.) can Rotel tomatoes

1 (15-oz.) can black beans, rinsed and drained

1 cup frozen corn

Salt and pepper to taste

Condiments: avocado, chopped cilantro, green onion, shredded cheddar cheese, plain nonfat Greek yogurt and/or lime wedges for serving

Directions: Select Sauté on Instant Pot and add olive oil. Add ground turkey, garlic, onion, bell pepper, zucchini and carrots and sauté for about 8 minutes or until turkey is almost fully cooked.

Add chili powder, cumin, oregano, tomato sauce, water or broth, Rotel tomatoes, black beans and corn. Stir to combine and lock lid into place.

Cook on high pressure for 8 minutes. Wait 10-15 minutes and then release pressure manually. Adjust seasoning and serve with your favorite chili condiments.

Serves 6 (1 generous cup per serving)

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