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Week of 12/14/20

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

Active: 30 Total: 45
Original GF Paleo Vegetarian
Instant Pot (or not) White Chicken Chili
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
One Pot, Feeds a Crowd, Make Ahead, Slow Cooker, Instant Pot Friendly, Freezer Friendly
Proteins
Ground meat
Cuisines
Latin
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156

Ingredients

Metric
Servings:
4
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

Choose Cooking Method

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!

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