Servings: serves 6 to 8

28 oz can petite diced tomatoes, with juices 28 oz can petite diced tomatoes, with juices
1 tbsp vinegar 1 tbsp vinegar
1 tbsp yellow mustard 1 tbsp yellow mustard
1/4 cup diced onions ¼ cup diced onions
2 tsp minced garlic 2 tsp minced garlic
4 oz can diced green chilis 4 oz can diced green chilis
1 can kidney beans, drained and rinsed 1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed 1 can black beans, drained and rinsed
2 tsp chili powder 2 tsp chili powder
1 tsp cumin 1 tsp cumin
1/2 tsp salt ½ tsp salt
1 lb extra lean ground turkey 1 lb extra lean ground turkey

Add tomatoes, vinegar, mustard, onion, garlic, chilis, kidney beans, black beans, chili powder, cumin, and salt to a gallon-sized freezer bag or container for instant pot.
Then pinch small pieces of ground turkey and add into the mixture.
Stir gently to combine.
MAKE IT NOW: Transfer contents to either the instant pot or crockpot and cook as directed

MAKE IT A FREEZER MEAL: Seal bag or container, removing as much air as possible, and freeze.  MAKE IT A FREEZER MEAL: Seal bag or container, removing as much air as possible, and freeze.
COOK IN INSTANT POT  COOK IN INSTANT POT
From frozen, add contents into an instant pot. Saute for 5 minutes or until you have about 1/4 cup of liquids. Cook for 20 minutes at high pressure then allow 10 minutes for natural release.  From frozen, add contents into an instant pot. Saute for 5 minutes or until you have about ¼ cup of liquids. Cook for 20 minutes at high pressure then allow 10 minutes for natural release.
From thawed or freshly made, transfer into an instant pot. Cook for 17 minutes at high pressure, then allow 10 minutes for natural release.  From thawed or freshly made, transfer into an instant pot. Cook for 17 minutes at high pressure, then allow 10 minutes for natural release.
COOK IN CROCKPOT  COOK IN CROCKPOT
From frozen, transfer to slow cooker. Cook on high for 4 hours or low for 6-7 hours.  From frozen, transfer to slow cooker. Cook on high for 4 hours or low for 6 to 7 hours.
From thawed or freshly made, transfer into slow cooker. Cook on high for 3 hours or low for 5-6 hours.  From thawed or freshly made, transfer into slow cooker. Cook on high for 3 hours or low for 5 to 6 hours.
SERVE WITH: My favorite topping is serving the chili with a sprinkling of shredded cheddar cheese. Sooo good!  SERVE WITH: My favorite topping is serving the chili with a sprinkling of shredded cheddar cheese. Sooo good!