Made with sweet kabocha squash and white beans, this Instant Pot turkey chili is hearty, nutritious, and full of flavour. The recipe is dairy-free, gluten-free, and can be made with ground or diced turkey or chicken.
1lb.kabocha squashor other sweet winter squash, peeled and diced into small cubes (about ½ of medium kabocha squash/Japanese pumpkin)
2cupswhite beansor cannellini beans, canned (see notes on pre-cooking dried beans)
2cubes of chicken stockwe used organic Kallo brand
2teaspoonscumin powder
1teaspooncoriander seed powder
1canfull-fat coconut milkcanned coconut milk that is 50-60% coconut, not the diluted drink (400 ml)
Juice of ½ lime
To serve: fresh cilantroscallions and chopped pickled jalapeños, extra lime, grated cheese (optional)
Instructions
Press the Sauté key on the Instant Pot (it should say Normal, 30 mins). Add the olive oil, onions, celery and salt. Sauté for about 5 minutes, stirring a few times.
Add the rest of the ingredients, except for lime juice and garnishes and stir through. Press Keep Warm/Cancel button to stop the sautéing.
Press the Poultry button, it should say 15 mins. After 3 beeps, the IP will start building up the pressure and start the cooking process. Once the cooking finishes, allow natural release for about 10 minutes, then use the quick release the let off the rest of the steam.
Carefully open the lid. Add the lime juice and stir through really well. Taste for salt. If needed, you can press the Sauté key again and cook the chili for 5-7 more minutes with the lid off, stirring a few times, as a way to thicken the sauce slightly.
Serve this chili over cooked white or brown rice with freshly chopped cilantro, scallions, and pickled jalapeños. Grated cheese can also be added over the top.