Smokey Instant Pot Chili– packs a ton of smokey flavor in a quick and easy, toss-it-all-in the Instant pot recipe featuring the delicious Hardwood Smoked Turkey Sausage!
It has been a while since my fingers have typed words in sequence to make a coherent thought, and I am finding it a bit difficult. Put plainly, I’m rusty.
This summer (the last several months) have been a whirlwind of one thing or another that isn’t even remotely interesting so I will spare you the details. You probably expected some elaborate adventures, or major life changes. But, no, I don’t have any legitimate excuse. Life just happened, you get that right? The creative side of my brain had no room to thrive, and I couldn’t bring my best to the table, (aka this space) so I didn’t show up.
SUMMER on the food front resulted in:
- Random bowl dinners with the very last ingredients in the fridge
- Scrambled eggs on repeat
See why I didn’t bring you into all that? You’re welcome.
But this semi-depressing recap has a happy ending ‘er continuing story, because I am back! Life has settled down as much as it is going to and October has renewed my foodie soul in the best way because I love ALL THE FALL FOOD!
This last week was filled with Wild Rice Soup, Simple Creamy Tomato Bisque, Butternut Squash soup and, of course, Smokey Instant Pot Chili. Yep. I’m back to win your heart with ONE MORE chili recipe (as if you didn’t have enough).
But don’t ‘x’ me out just yet! This one is different I PROMISE. This is for the true chili lovers that could eat it on a torilla chip for a dip, or throw it on a bun and pretend it’s a sloppy joe and who can be found at the topping bar loading up their chili like a baked potato.
Pass the sour cream, friend, we are chili soul mates.
I’ve heard of some people that have been caught eating it out of the fridge in the morning for breakfast. Oh, you havent heard of that?…yeah, me either 0_0
This chili is straight up smokey and rich. None of that brothy business; just Coat-your-bones goodness with a new favorite addition, Hardwood Smoked Turkey Sausage. All delicious flavor and fully cooked right out of the package to save time, without sacrificing authentic smokeness.
Between the natural smokiness of the turkey and the chipotle pepper addition, it is almost in a chili category of it’s own. The ease of making it all happen in one pot and cooking in no time, has my vote <3
Let’s celebrate fall with a bowl of cheese, sour cream, chives, tortilla chips…oops…and that necessary Smokey CHILI layer.
If you try this recipe, make sure you post a photo on the socials [Instagram|Twitter|Facebook|Pinterest] and use the hash tag #wordslikehoneycomb so we can see! It’s my favorite to see your creations!
- 1 package Hardwood Smoked Turkey Sausage, chopped in bite-sized pieces)
- 10.5 oz lean ground beef
- 15.5 oz chick peas (drained and rinsed)
- 15.5 oz black beans (drained and rinsed)
- 28 oz diced tomatoes
- 2 chipotle peppers, diced
- 1 tbsp adobo sauce (withheld from can of chipotle peppers)
- 8 oz tomato sauce
- 1.5 cups low sodium broth
- 1 whole onion, diced
- ½ tsp olive oil
Spice Line Up:
- 1 tsp. kosher salt
- ½ tsp pepper
- 2 tbsp chili pepper
- 1 tsp. turmeric
- ½ tsp cayenne pepper
- 1 tbsp Worcestshire
- ½ tsp. smoked paprika
- 1 tbsp garlic powder
- 2 tsp. cumin
- Set instant pot to the ‘sauté’ setting and allow to heat up. Add olive oil and brush to coat. Add sausage and allow to brown (about 2 minutes) and then remove.
- Add beef and break up with a wooden spoon into smaller pieces. Once browned, add in onion and allow to cook until tender (about 3-5 minutes).
- Turn instant pot off and add remaining ingredients and browned turkey. Stir to combine, and turn pot back on.
- Set to manual, high pressure, for 20 minutes, and lock the lid in place. (Be sure to place valve on “sealed”)
- After the cooking time is complete, you can slowly release the pressure or do the quick release <
- Allow to cool slightly and add whatever toppings you like!
I recommend a dollop of sour cream, a heavy sprinkling of cheese and crushed tortilla chips.
Also, chili is just ALWAYS more tasty the next day, so if you can think ahead and make this the day prior, you are a chili genius and your guests will love you.
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