Large onion, diced
Bell pepper, chopped
Medium to large zucchini, chopped
Salt and pepper to taste
6 garlic cloves, chopped
2 T. chili powder
2 T. cumin
1 T. oregano
¼ t. Cayenne powder
¼ t. White pepper
1 lb. turkey
14.5 ounces diced tomatoes
(1) C. bone broth-can leave out if you’d like a thicker chili. You can also leave it in and saute' (simmer) for 20 minutes without the lid to make it thicker and retain the nutrients of the broth.
Use “saute’” setting on instant pot. When “hot” add 1 T. cooking fat, onion, bell pepper and zucchini. Saute’ until tender.
Add turkey and brown.
Add seasonings and garlic. Stir until fragrances “bloom”.
Add broth and tomatoes. Stir. And set Instant Pot to “manual” for 5 minutes.
Release pressure or allow to release on it’s own.
Top with avocado, I love the contrast of the hot/spicy with the cool/creamy!
NOTE: In the chili pictured, I used celery instead of zucchini. Don't be hesitant to use what you have. Use the spices and tomatoes. After that, use your creativity.