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5 from 1 vote

Italian Turkey and Spinach Chili

This delicious chili can satisfy the hungriest of armies.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Soup
Cuisine: pressure cooker
Keyword: Instant Pot Italian Turkey and Spinach Chili
Servings: 10
Calories: 149

Ingredients

  • 2 lbs. (.91 kg) ground turkey
  • 16 oz. (500 mL) chicken stock
  • 2 Tbsp. (30 mL) cooking sherry
  • 15 oz. (425 g) can diced tomatoes
  • 15 oz. (235 g) can of great northern beans, drained
  • 1-6 oz. (175 g) can green chilis
  • 2 Tbsp. (30 mL) tomato paste
  • 1-8 oz. (250 mL) spinach, frozen and chopped
  • 2 celery ribs about 1/4 cup (60 mL)
  • 3 carrots about 1/2 cup (125 mL)
  • 1 medium onion about 1/2 cup (125 mL)
  • 6 cloves garlic about 3 tsp. (15 mL)
  • 2 Tbsp. (30 mL) Herb de Province
  • 1 Tbsp. (15 mL )dried basil
  • 2 tsp. (10 mL) salt
  • 1 tsp. (5 mL) chili powder
  • 1 bay leaf
  • 1/4 cup (60 mL) fresh parsley, minced, for garnish

Instructions

  • In a large skillet sauté ground turkey over medium high heat until cooked through, and no longer pink in the center. Transfer to a large bowl. (To freeze, set aside to cool.)
  • Drain and rinse great northern beans.
  • Puree onion until smooth, dice celery and carrots, mince garlic. Add to the bowl with the cooked turkey.
  • In same large bowl, combine, chicken stock, cooking sherry, diced tomatoes, green chilis, tomato paste, spinach, Herb de Province, basil, salt, chili powder, and bay leaf. mix well.

MAKE IT NOW

  • Transfer bowl contents to a large (approx. 5 quart) slow cooker. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours. Garnish with minced parsley.

MAKE IT A FREEZER MEAL

  • Let the cooked ground turkey cool completely, then add remaining ingredients. Transfer to a labeled gallon-size (4 L) freezer bag. Seal, removing as much air as possible, and freeze flat.

THAW AND COOK

  • Place bag in the refrigerator for at least 12 hours or up to 24 hours to thaw. Pour contents into a large (approx. 5 quart) slow cooker. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours. Right before serving, garnish with fresh minced parsley, if desired.

Nutrition

Calories: 149kcal | Carbohydrates: 7g | Protein: 23g | Fat: 2g | Cholesterol: 51mg | Sodium: 563mg | Potassium: 530mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3775IU | Vitamin C: 6.8mg | Calcium: 64mg | Iron: 2.7mg