1 can (15.5oz) White chili beans (great northern beans), drained
1 can (10oz) diced tomatoes with green chilies
1 can (8oz) tomato sauce
1/2 cup low sodium chicken broth
3 tsp chili powder
2 tsp Lawry’s Seasoned Salt
1 tsp onion powder
1/2 tsp garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne powder
Mexican blend shredded cheese for topping.
Spray a little non-stick cooking spray into the bottom of the Instant Pot and press the saute button. When it’s hot, add ground turkey and Lawry’s seasoned salt and brown for about 5 minutes. Press cancel when done.
Add the chicken broth, chili powder, onion powder, cayenne and pepper. Mix well. Add the diced tomatoes and drained can of beans and very gently stir in.
Secure the lid, make sure the vent is set to sealing and press chili button set for 40 minutes. When cycle is done let naturally release for 15 minutes.
Chili will naturally thicken when cooling, but you can always use the saute setting for 5-10 minutes if you need it to thicken up a bit.