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Virginia Willis' Instant Pot Turkey and Black Bean Chili

Serves: 8 to 10
Hands On Time: 
Total Time: 


1 tablespoon vegetable oil
4 poblano peppers, seeded and chopped
2 onions, chopped
Coarse kosher salt and freshly ground black pepper
6 cloves garlic, finely chopped
2 pounds lean ground turkey
1 pound dried black beans
2 tablespoons fine cornmeal
1/4 cup ground dried chile powder (see note)
1 tablespoon ground coriander
1 tablespoon ground cumin
2 (28-ounce) cans crushed tomatoes
8 cups water
Grated cheddar cheese, for serving
Sliced green onions, for serving
Sour cream or yogurt, for serving
Hot sauce, for serving


With the Instant Pot turned to the sauté function, heat the oil until shimmering. Add the peppers and onions and season with salt and pepper. Cook, stirring, until the onions are soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, about 45 seconds. Stir in the turkey, beans and cornmeal. (The mixture will be quite thick.) Stir in the chile powder, coriander and cumin to coat the meat, then add the tomatoes, followed by the water, making sure not to go beyond the fill level indicated on the inside of the metal insert.

Lock the lid in place and set the Instant Pot to cook on the "Beans" setting for 30 minutes. When 30 minutes is up, let the pressure come down naturally, about 20 minutes. When the pressure is down, remove the lid, tilting it away from you. Taste and adjust for seasoning with salt and pepper. Serve immediately, topped with cheese, green onions, sour cream, and plenty of hot pepper sauce on the side.

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