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Instant Pot (or not) White Chicken Chili
with carrots / turnips

Active: 30 Total: 45

White Chicken Chili is an easy win with almost everyone, and this version is loaded with vegetables in a thick, flavorful chili base.
Cooking methods: This recipe includes instructions for using the Instant Pot, Slow Cooker, or stovetop. Select your preferred method.

Tags

Ingredients

Servings:
4
Metric
White Chicken Chili:
  • Bell peppers, green - 1, chopped
  • Carrots - 8 oz, chopped
  • Onions, medium - 1, chopped
  • Turnips - 12 oz, peeled and diced
  • Garlic - 4 cloves, chopped
  • Cumin, ground - 1 Tbsp
  • Oregano, dried - 1 tsp
  • Chili powder - 1 tsp
  • Salt - 1/2 tsp
  • Limes - 1, wedges
  • Avocados - 1, chopped
  • Cilantro leaves - 1 Tbsp (sub chopped green onions)
  • Butter - 2 Tbsp
  • Chicken, ground - 1 lb (sub ground turkey)
  • Stock, any type - 1 cup + 2 cups
  • Green salsa / Salsa verde - 3/4 cup (mild, medium, or hot, depending on your spice preference)
  • Pepitas / pumpkin seeds - 1/4 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Bell peppers / Carrots / Onions / Turnips / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Make spice blend - Combine cumin, oregano, chili powder, and salt. (Can be done up to 5 days ahead)
  3. Limes / Avocados / Cilantro - Prep as directed.
  4. Heat a large skillet or Dutch oven over medium heat. Add butter and then bell peppers, carrots, onions, turnips, and garlic with a pinch of salt. Saute until softened, ~5 minutes. Add chicken and saute, breaking it apart, until just cooked, 6 to 8 minutes more. Stir in spice blend until no dry spots remain, ~1 minute. Add first portion of stock, scraping up any browned bits on the bottom of the pan. Pour contents of the pan into the bowl of a slow cooker. Add second portion of stock and salsa. Cover and cook on low for 5 to 6 hours or high for 2 to 3 hours.

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Make

  1. Squeeze about half of the lime wedges into the chili. Taste and season with some salt and pepper. You can stir in some more salsa if you’d like to add more flavor.
  2. Ladle chili into bowls. Serve with avocados, cilantro, and pepitas on top. Enjoy!

Prep

  1. Bell peppers / Carrots / Onions / Turnips / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Make spice blend - Combine cumin, oregano, chili powder, and salt. (Can be done up to 5 days ahead)
  3. Limes / Avocados / Cilantro - Prep as directed.

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Make

  1. Heat a Dutch oven over medium heat. Add butter and then bell peppers, carrots, onions, turnips, and garlic with a pinch of salt. Saute until softened, ~5 minutes.
  2. To vegetables, add chicken and saute, breaking it apart, until just cooked, 6 to 8 minutes more.
  3. Stir in spice blend until no dry spots remain, ~1 minute. Add first portion of stock, scraping up any browned bits on the bottom of the pan. Add second portion of stock and salsa. Cover and simmer for 15 minutes.
  4. Squeeze about half of the lime wedges into the chili. Taste and season with some salt and pepper. You can stir in some more salsa if you’d like to add more flavor.
  5. Ladle chili into bowls. Serve with avocados, cilantro, and pepitas on top. Enjoy!

Prep

  1. Bell peppers / Carrots / Onions / Turnips / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Make spice blend - Combine cumin, oregano, chili powder, and salt. (Can be done up to 5 days ahead)
  3. Limes / Avocados / Cilantro - Prep as directed.

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Make

  1. Turn on the simmer function of an Instant Pot. Add butter and then bell peppers, carrots, onions, turnips, and garlic with a pinch of salt. Saute until softened, ~5 minutes.
  2. To vegetables, add chicken and saute, breaking it apart, until just cooked through, 6 to 8 minutes more.
  3. Stir in spice blend until no dry spots remain, ~1 minute. Add first portion of stock. Be sure to scrape up any browned bits on the bottom of the pan (this will help to avoid the burn error).
  4. Add second portion of stock (reduce liquid by 10-20% to account for lack of evaporation in the Instant Pot) and salsa. Turn off simmer function and allow to cool for a minute or two.
  5. Close and lock the lid. Set the pressure valve to 'Sealing'.
  6. Cook soup on manual / high pressure for 6 minutes. Let pressure release naturally for 5 minutes and then manually release any remaining pressure.
  7. Squeeze about half of the lime wedges into the chili. Taste and season with some salt and pepper. You can stir in some more salsa if you’d like to add more flavor.
  8. Ladle chili into bowls. Serve with avocados, cilantro, and pepitas on top. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (68)
Gluten-free (5)
Paleo (4)
Vegetarian (15)

Most Helpful

Got the burn error two or three times on the Instant Pot as well, but by that time it was pretty much done cooking and the result was so tasty that I forgot all about the frustrating cooking process.

By: Alexander
Posted: Dec 25, 2020
Diet: Original
1 Helpful

61 reviews

So delicious and easy in the instant pot! I will absolutely make it again.

By: Julie
Posted: Feb 24, 2021
Diet: Original
0 Helpful

This has become a regular meal for us this winter. We have made it several ways and enjoy them all equally.

By: Gwen
Posted: Feb 24, 2021
Diet: Vegetarian
0 Helpful

So good! I made exactly as instructed, and it was excellent!

By: Maegan
Posted: Feb 19, 2021
Diet: Original
0 Helpful

I used chicken breasts and shredded them and I also lightly puréed the peppers/carrots/and onions.

By: Joan
Posted: Jan 26, 2021
Diet: Original
0 Helpful

We loved this! Great chowder like chili. Spice level was great. Made in the slow cooker. Completely forgot the toppings, but we didn't even notice.

By: Barbie
Posted: Jan 20, 2021
Diet: Original
0 Helpful

Loved it! Used ground turkey and instant pot. Will make again.

By: Deanna
Posted: Jan 16, 2021
Diet: Original
0 Helpful