Ingredients

• 1 1/2 Pounds Ground Turkey
• 8 Strips Turkey Bacon (chopped)
• 1 Can Pinto Beans (15 ounces, drained)
• 1 Can Black Beans (15 ounces, drained)
• 1 Can Fire Roasted Tomatoes (15 ounces, diced, drained)
• 1 Can Tomato Paste (6 ounce )
• 1 Red Onion (small, chopped)
• 1/2 Red Bell Pepper (seeded and chopped)
• 1/2 Orange Bell Pepper (seeded and chopped)
• 1 Jalapeño (seeded and minced *optional)
• 2 Cups Chicken Stock
• 1 Tablespoon Oregano (dried )
• 1 teaspoon Cumin (ground)
• 2 teaspoons Kosher Salt
• 1 teaspoon Black Pepper (ground)
• 1 teaspoon Smoked Paprika
• 2 Tablespoons Chili Powder
• 1 Tablespoon Worcestershire Sauce
• 1 Tablespoon Garlic (minced )
• Sour Cream
• Cilantro
• Cheese (shredded)

Directions

• 1. 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.
• 2. 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.
• 3. 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.
• 4. Serve with limes, sour cream, cheese, and a little bacon!
• 5. 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.
• 6. 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.
• 7. 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.

Nutrition