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tex mex chili recipe

Best Tex-Mex Chili with Corn in the Instant Pot

Best Tex-Mex Chili is full of flavor, gut healthy ingredients including poblano peppers, black beans, kidney beans, onion and garlic. What's more, you can make this ahead of time in your Instant Pot and allow it to simmer. Or, if you don't have an Instant Pot you can throw it in a big ol' pot and cook it on your stove. 
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Course Main Course, Soup
Cuisine American, Soup
Servings 8
Calories 226 kcal

Equipment

Ingredients
  

  • 1 lb ground turkey 93% lean, 7% fat
  • 2 poblano peppers diced
  • 1 bag frozen corn 16 oz
  • 8 cloves garlic minced
  • 1 1/2 large Spanish onions diced
  • 2 cans kidney beans drained and rinsed
  • 2 cans black beans drained and rinsed
  • 2 1/2 cups chicken stock
  • 1 tbsp oregano
  • 3 tbsp Italian seasoning
  • 2 tbsp cumin
  • 1 tbsp smoked paprika
  • Mediterranean sea salt to taste
  • ground pepper to taste
  • 2 tbsp olive oil extra virgin

Instructions
 

Cook the Meat

  • Add 1 tbsp olive oil the Instant Pot. Press sauté.
  • Add the ground turkey. Cook the meat breaking it into pieces until browned and cooked through.
    1 lb ground turkey

Sauté the Vegetables

  • Add 1 more tbsp olive oil. Add the onion and garlic. Sauté for 2 minutes.
    1 1/2 large Spanish onions, 8 cloves garlic
  • Add the poblano pepper. Sauté for 2 minutes.
    2 poblano peppers
  • Add the corn and beans. Stir well to combine.
    1 bag frozen corn, 2 cans kidney beans, 2 cans black beans
  • Add the seasonings and stir. Add the chicken stock. Stir once more.
    1 tbsp oregano, 3 tbsp Italian seasoning, 2 tbsp cumin, 1 tbsp smoked paprika, Mediterranean sea salt, ground pepper, 2 1/2 cups chicken stock

Cook the Chili

  • Press cancel on the Instant Pot. Put the lid on and close the pressure valve.
  • Press chili and set it to 30 minutes.
  • When it finishes cooking, allow to vent naturally or manually (meaning you move the pressure valve from sealed to "venting").

Serve

  • The chili can stay warm in the Instant Pot up to 10 hours. When you're ready to eat, ladle into bowls and enjoy!

Nutrition

Calories: 226kcalCarbohydrates: 24gProtein: 22gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 31mgSodium: 58mgPotassium: 637mgFiber: 8gSugar: 2gVitamin A: 621IUVitamin C: 27mgCalcium: 92mgIron: 4mg
Keywords beans, chili, instant pot, tex-mex, texas
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