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Tag: slow cooker

  • Slow Cooker Butter Chicken with Vegetables on Brown Rice

    Slow Cooker Butter Chicken with Vegetables on Brown Rice

    How to Make Slow Cooker Butter Chicken with Vegetables on Brown Rice

    Slow Cooker Butter Chicken with Vegetables on Brown Rice is a comforting and aromatic dish. Tender chicken is slow-cooked with a rich, creamy tomato sauce, mixed vegetables, and warm spices, then served over nutritious brown rice. It’s a perfect blend of flavors and textures, ideal for a cozy Dietary Approaches to Stop Hypertension (DASH) Meal Pattern dinner, meaning it’s a good choice for people who are mindful of their blood pressure. 


    10 min prep time


    4 hr cook time


    4servings


    1 ½ cups chicken, ½ cup rice

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large skillet, heat olive oil over medium heat. Add onion and sauté for 3–4 minutes until softened. Stir in garlic, ginger, garam masala, cumin, coriander, turmeric, and cayenne pepper. Cook for 1 minute until fragrant.

    2. Transfer the onion mixture to the slow cooker. Add chicken, carrots, zucchini, crushed tomatoes, coconut milk, and salt. Stir to combine.

    3. Cover and cook on low for 6–8 hours or high for 3–4 hours until the chicken is tender and fully cooked.

    4. Once the chicken is cooked, stir in Greek yogurt to create a creamy sauce.

    5. Divide the cooked brown rice among 4 bowls or plates. Spoon the butter chicken and vegetables over the rice. Garnish with fresh cilantro.

    Indian
    Slow Cooker
    Main Dish
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    Nutrition facts

    4 Servings



    • Serving Size

      1 ½ cups chicken, ½ cup rice


    • Amount per serving



      Calories





      360

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      85mg

      28%

    • Sodium
      450mg

      20%

    • Total Carbohydrate
      41g

      15%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        11g
      • Added Sugars
        0g

        0%

    • Protein
      34g

    • Potassium
      1089mg
      23%

    Ingredients

    olive oil
    1 tsp

    onion(s) (finely diced)
    1 med

    garlic (minced)
    2 clove

    fresh ginger (grated)
    1 tbsp

    garam masala
    2 tsp

    cumin
    1 tsp

    ground coriander
    1 tsp

    turmeric
    1/2 tsp

    cayenne pepper
    1/4 tsp

    boneless, skinless chicken breasts (cut into bite-sized pieces)
    1 lbs

    carrots (medium diced)
    2 med

    zucchini (medium diced)
    1 med

    no-salt-added crushed tomatoes (canned or fresh)
    1 cup

    lite coconut milk
    1/2 cup

    salt
    1/2 tsp

    Plain Nonfat Greek yogurt
    1/2 cup

    cooked brown rice
    2 cup

    fresh cilantro (chopped)
    2 tbsp

  • Slow Cooker Sweet and Spicy Turkey Meatballs

    Slow Cooker Sweet and Spicy Turkey Meatballs

    How to Make Slow Cooker Sweet and Spicy Turkey Meatballs

    Stumped on what appetizer to serve at your next party? Look no further because these slow cooker sweet and spicy turkey meatballs will be all the rage! The “sweet” comes from zero-calorie Splenda® Stevia Sweetener and the “spicy” comes from Sriracha sauce. Like ground beef, ground turkey is high in protein, but much lower in fat, so you can enjoy the deliciousness of these turkey meatballs with fewer calories. 


    15 min prep time


    4 hr 35 min cook time


    5servings


    4 meatballs

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper. In a large bowl, mix turkey, bread crumbs, egg, 3 green onions, and garlic together until just combined. Portion turkey mixture into 1-inch meatballs. Place in an even layer on prepared baking sheets.

    2. Bake, flipping meatballs halfway through, until golden brown and fully cooked and the internal temperature reaches 165 degrees F, about 15–20 minutes.

    3. Mix marmalade, sweetener, Sriracha, lime juice, and soy sauce together in a small slow cooker until combined. Add meatballs and toss to coat. Cover and cook on high for 2 hours, or on low for 4 hours until flavors develop. Top with remaining green onions and sesame seeds. Serve and enjoy.

    Slow Cooker
    Main Dish
    Holidays & Entertaining
    Dinner
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    Nutrition facts

    5 Servings



    • Serving Size

      4 meatballs


    • Amount per serving



      Calories





      240

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2.4g

        12%
      • Trans Fats
        0.1g

    • Cholesterol
      105mg

      35%

    • Sodium
      350mg

      15%

    • Total Carbohydrate
      18g

      7%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      21g

    • Potassium
      440mg
      9%

    Ingredients

    lean ground turkey
    1 lbs

    bread crumbs
    1/4 cup

    eggs
    1 large

    green onion (scallion) (chopped, divided)
    5

    garlic (minced)
    3 clove

    no-sugar-added orange marmalade
    12 oz

    Splenda® Stevia Sweetener
    1/4 cup

    sriracha
    2 tbsp

    lime (juiced)
    1/2

    lower sodium soy sauce
    1 tbsp

    sesame seeds (for garnish)
    1 tsp

  • Pulled Chicken with Cilantro Lime

    Pulled Chicken with Cilantro Lime

    How to Make Pulled Chicken with Cilantro Lime


    20 min prep time


    3 hr cook time


    4servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, stir together the onion, lime juice, and salt. Cover with plastic wrap and set aside at room temperature for 3 to 5 hours, while the chicken cooks.
    2. Place the chicken in a medium slow cooker. Sprinkle with the chili powder and cumin. Pour the chicken broth around the chicken. Cover and cook on low for 3 to 5 hours or until chicken reaches a temperature of 165 degrees F.
    3. Remove the chicken from the slow cooker and using the tines of two forks, shred the chicken. Place the chicken in a bowl and toss with the onion lime mixture. Serve with lime wedges.
    4. Electric pressure cooker variation: Prepare the onion lime mixture as above. Place the chicken in the pressure cooker. Sprinkle with chili powder and cumin. Pour the chicken broth around the chicken. Secure the lid. Cook on high pressure for 6 minutes. Allow the pressure to release naturally for 5 minutes, then quickly release the remaining pressure. Proceed as above.
    Low Carb
    Budget Friendly
    Dinner
    Foodie
    Holidays & Entertaining
    Lunch
    Main Dish
    Slow Cooker
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    Nutrition facts

    4 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.8g

        4%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      230mg

      10%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      25g

    • Potassium
      320mg
      7%

    Ingredients

    red onion (finely chopped)
    1 small

    lime juice (fresh-squeezed, plus 2 tbsp)
    1/4 cup

    salt (kosher)
    1/4 tsp

    boneless, skinless chicken breasts (all fat discarded)
    1 lbs

    chili powder
    1 tsp

    ground cumin
    1/2 tsp

    low sodium chicken broth (fat-free)
    1 cup

    lime (wedges for serving)
    1

  • Japanese Chicken and Spinach Rice Bowls

    Japanese Chicken and Spinach Rice Bowls

    How to Make Japanese Chicken and Spinach Rice Bowls

    Grain, protein, and vegetable bowls are popular now, and once you taste this one, you will understand why. It is a nourishing bowl that combines the comfort of chicken soup with the color and flavor of fresh vegetables. You can also customize the bowl to suit your preferences or what you have on hand. If you are out of brown rice you can substitute cooked quinoa, farro or whole grain couscous. You might also top your bowl with chopped cucumbers, shredded carrots, or chopped bell peppers. And, if you enjoy spicy food, increase the red pepper flakes.


    30 min prep time


    3–5 hr cook time


    4servings


    1 1/2 cups chicken and vegetables and 1/2 cup brown rice

    Print Recipe >

    Step-By-Step Instructions:

    1. Place the chicken in a medium slow cooker. Add the celery pieces, onion wedges, garlic, soy sauce, vinegar, and hot pepper flakes. Add the water and chicken stock. Cover and cook on low for 3 to 5 hours, or until the chicken is fully cooked and the chicken reaches a temperature of 165 F.

    2. About an hour before serving, prepare the rice using the package directions, omitting the salt and margarine.

    3. Using a slotted spoon, lift the chicken out of the slow cooker and place on a cutting board. Strain the broth through a fine mesh sieve into a deep bowl. Pour the hot broth back into the slow cooker. Turn the slow cooker to High.

    4. Cut the chicken into bite-size pieces and stir back into the hot broth in the slow cooker. Stir in the spinach. Cover and cook on High for 15 minutes.

    5. Spoon 1/2 cup cooked brown rice into each serving bowl. Ladle 1 1/2 cups chicken, spinach, and broth mixture over the rice. Top with sliced radishes and green onions. Sprinkle with sesame seeds.

    6. Pressure Cooker Variation: Place the chicken, celery, onion, garlic, soy sauce, vinegar, and hot pepper flakes in the pressure cooker. Add the water and chicken stock. Secure the lid. Cook on High pressure for 6 minutes. Quickly release the pressure. Remove the chicken and set on a cutting board. Strain the broth and return it to the pressure cooker. Cut the chicken into bite-size pieces and stir it into the broth. Set the pressure cooker on the sauté setting. Stir in the spinach and cook, stirring frequently, for 3 to 5 minutes or until the spinach is cooked. Proceed as the recipe direct, ladling the chicken and spinach over the cooked brown rice and top with radishes, green onions, and sesame seeds.

    Heart Healthy
    Fiber Focused
    Veggie Rich
    Low Carb
    Asian
    Slow Cooker
    Soup
    One Pot
    Budget Friendly
    Dinner
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1 1/2 cups chicken and vegetables and 1/2 cup brown rice


    • Amount per serving



      Calories





      290

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      85mg

      28%

    • Sodium
      230mg

      10%

    • Total Carbohydrate
      29g

      11%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      31g

    • Potassium
      568mg
      12%

    Ingredients

    chicken breasts (boneless, skinless halves, all visible fat discarded)
    1 lbs

    celery (cut into fourths)
    1 stalks

    onion(s) (cut into 1/2-inch wedges)
    1/2 med

    garlic (minced)
    2 clove

    lower sodium soy sauce
    1 tsp

    rice vinegar
    1 tsp

    crushed red pepper flakes
    1/8 tsp

    water
    3 cup

    no-salt-added chicken stock (fat-free)
    2 cup

    brown rice
    2/3 cup

    spinach (lightly packed, fresh leaves, trimmed and coarsely chopped)
    4 cup

    radishes (thinly sliced)
    4 med

    green onion (scallion) (thinly sliced)
    2 stalks

    sesame seeds (toasted)
    2 tsp

  • Slow-Cooked Whole Chicken

    Slow-Cooked Whole Chicken

    How to Make Slow-Cooked Whole Chicken

    Did you know that you can cook a whole chicken in a slow cooker? This easy method results in tender, juicy chicken that cooks all day on its own. It’s perfect for hot summer months when you don’t want to have your oven on for hours cooking a whole chicken. Just start the chicken in the morning and by dinner time, you have a delicious chicken ready to go! And, you can make a simple pan gravy with the juices left in the slow cooker. Save leftover chicken for quick and easy lunches or dinners later in the week—check out this collection of easy leftover chicken recipes for ideas. And, save the bones and giblets to make your own chicken broth!


    5 min prep time


    8 hr cook time


    10servings


    3 oz

    Print Recipe >

    Step-By-Step Instructions:

    1. Remove inside giblets from the chicken if they are included (save them for making chicken broth). Pat the chicken dry with paper towels.

    2. In a small bowl combine seasoning blend, pepper and garlic powder. Sprinkle half the seasonings inside the chicken. Rub the remaining seasoning on the outside of the chicken.

    3. Place the chicken breast-side-up in an oval slow cooker or neck-up in a round slow cooker. Cover and cook on low setting for 8 hours.

    4. Remove chicken from bones and discard the skin. Serve now, or store cooked chicken in the fridge for 3-5 days.

    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Budget Friendly
    One Pot
    Slow Cooker
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    Nutrition facts

    10 Servings



    • Serving Size

      3 oz


    • Amount per serving



      Calories





      195

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        3.2g

        16%
      • Trans Fats
        0g

    • Cholesterol
      70mg

      23%

    • Sodium
      65mg

      3%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g
      • Added Sugars
        0g

        0%

    • Protein
      21g

    • Potassium
      200mg
      4%

    Ingredients

    whole chicken
    1 (about 4 lbs)

    salt-free herb seasoning, such as Ms. Dash
    2 tsp

    black pepper
    1 tsp

    garlic powder
    1 tsp

  • Slow-Cooker Ratatouille with White Beans

    Slow-Cooker Ratatouille with White Beans

    How to Make Slow-Cooker Ratatouille with White Beans

    This diabetes-friendly version of ratatouille incorporates white beans to up the protein. While you may find that it’s traditionally cooked on a stovetop, this modern-day version allows you to use a slow cooker—so you can press a button and go about your day.

    Complete Your Plate: Serve with a simpe Side Greek Salad with Red Wine Vinaigrette for a low-carb, veggie-packed plant-based meal.

    Find this recipe and more in The Create-Your-Plate Diabetes Cookbook, by Toby Amidor, MS, RD, CDN, FAND

     


    15 min prep time


    6 hr cook time


    6servings


    1 1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Brush the inside of the slow cooker with the olive oil. Add the remaining ingredients to the slow cooker; stir to combine.

    2. Cover and cook on low for 6 hours, until the vegetables and beans soften. Remove and discard the bay leaves before serving.

    Fiber Focused
    Veggie Rich
    Mediterranean
    Slow Cooker
    Vegetarian
    Vegan
    One Pot
    Main Dish
    Budget Friendly
    Dinner
    Lunch
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    Nutrition facts

    6 Servings



    • Serving Size

      1 1/2 cups


    • Amount per serving



      Calories





      240

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      460mg

      20%

    • Total Carbohydrate
      42g

      15%

      • Dietary Fiber
        11g

        39%
      • Total Sugars
        9g
      • Added Sugars
        0g

        0%

    • Protein
      13g

    • Potassium
      970mg
      21%

    Ingredients

    olive oil
    1 tbsp

    low-sodium great northern or cannellini beans (drained and rinsed)
    2 (15-oz) cans

    no-added-salt fire-roasted diced tomatoes
    1 (14.5-oz) can

    low-sodium tomato sauce
    1 cup

    low sodium vegetable broth
    1 1/2 cup

    eggplant (diced with skin on)
    1/2 med

    shredded green cabbage
    2 cup

    red bell pepper (sliced into 1-inch strips)
    1 whole

    garlic (minced)
    3 clove

    Apple Cider Vinegar
    2 tbsp

    dried oregano
    1 tsp

    bay leaves
    3 leaves

    salt
    1/4 tsp plus 1/8 tsp

    black pepper
    1/4 tsp

  • Instant Pot Spiced Pork Roast with Butternut Squash

    Instant Pot Spiced Pork Roast with Butternut Squash

    How to Make Instant Pot Spiced Pork Roast with Butternut Squash

    This Instant Pot meal is fancy enough for a holiday meal, but easy enough for a weeknight dinner. Tender pork loin is spiced with warm cinnamon and cloves, and paired with seasonal butternut squash and cranberries. All of it comes together in the Instant Pot for hands-off cooking with minimal clean up.


    20 min prep time


    45 min cook time


    6servings


    4 oz pork with 1 cup squash and 1 tbsp sauce

    Print Recipe >

    Step-By-Step Instructions:

    1. Press the Saute, then press the Adjust button to “More” or “High”. When the display says “Hot” add the pecans and cook for 4 minutes, or until beginning to lightly brown, stirring occasionally. Set aside on separate plate.
    2. Combine the cinnamon, cloves, 1/2 tsp. salt, and the black pepper in a small bowl and coat both sides of the pork with the mixture.
    3. Add the oil to the pot, tilt pot to coat bottom lightly. Place pork in the pot and cook 2 minutes on each side.
    4. Pour the water around pork and top pork with orange slices. Seal the lid, close the valve, press the Cancel button, and set to Manual/Pressure Cook for 20 minutes. Use a natural pressure release for 5 minutes, followed by a quick pressure release.
    5. When the valve drops, carefully remove the lid. Remove the pork. (Internal temperature should reach 145 degrees F.) Place on cutting board and let stand 5 minutes before slicing. Cover to keep warm, if desired.
    6. Meanwhile, add the squash and onions to the liquid in the pot. Seal the lid, close the valve, press the Cancel button, and set to Manual/Pressure Cook for 3 minutes, followed by a quick pressure release. When the valve drops, carefully remove the lid. Remove the vegetables with a slotted spoon and sprinkle evenly with the pecans. Cover to keep warm.
    7. Add the cranberries to the liquid in the pot. Press the Cancel button, and set to Saute. Bring to a boil and boil 6-7 minutes or until thickened and reduced to 1/2 cup. Spoon over pork slices.
    Fiber Focused
    Comfort Food
    Dinner
    Foodie
    Holidays & Entertaining
    Main Dish
    One Pot
    Slow Cooker
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    Nutrition facts

    6 Servings



    • Serving Size

      4 oz pork with 1 cup squash and 1 tbsp sauce


    • Amount per serving



      Calories





      380

    • % Daily value*

    • Total Fat
      19g

      24%

      • Saturated Fat
        4.1g

        21%
      • Trans Fats
        0g

    • Cholesterol
      80mg

      27%

    • Sodium
      440mg

      19%

    • Total Carbohydrate
      25g

      9%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        7g

    • Protein
      30g

    • Potassium
      970mg
      21%

    Ingredients

    chopped pecans
    1/2 cup

    boneless pork loin roast (trimmed of fat)
    2 lbs

    ground cinnamon
    1 tsp

    ground cloves
    1/4 tsp

    salt (divided use)
    1 tsp

    black pepper
    1/4 tsp

    canola oil
    1 tbsp

    orange (cut into thin slices)
    1

    water
    1/2 cup

    butternut squash (cut into 3/4-inch cubes)
    2 lbs

    chopped onion
    1 cup

    dried cranberries
    1/3 cup

  • Instant Pot Chicken Italian Soup with Artichokes

    Instant Pot Chicken Italian Soup with Artichokes

    How to Make Instant Pot Chicken Italian Soup with Artichokes

    This soup is loaded with a variety of vegetables, making a hearty and nutritious choice. A big batch comes together easily in the Instant Pot. Freeze some for later in individual servings for a quick grab-and-go lunch.


    23 min prep time


    40 min cook time


    10servings


    1 2/3 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Press the Saute button, then press the Adjust button to “More” or “High”. When the display says “Hot”, add 1 Tbsp. of the oil. Add the onions and cook 4 minutes or until translucent. Stir in the garlic and cook 30 seconds, stirring constantly. Stir in the chicken, cabbage, zucchini, mushrooms, tomatoes, artichoke hearts, 2 cups of the broth, basil, vinegar, bay leaves, and pepper flakes.
    2. Seal the lid, close the valve, press the Cancel button, and set to Manual/Pressure Cook for 10 minutes. Use a natural release for 10 minutes followed by a quick pressure release.
    3. When the valve drops, carefully remove the lid. Stir in half of the spinach until just wilted, stir in the remaining spinach, beans, 2 cups broth, 2 Tbsp. oil, and the salt.
    Fiber Focused
    Comfort Food
    Italian
    Budget Friendly
    Dinner
    Gluten-Free
    Lunch
    One Pot
    Slow Cooker
    Soup
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    Nutrition facts

    10 Servings



    • Serving Size

      1 2/3 cups


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      25mg

      8%

    • Sodium
      480mg

      21%

    • Total Carbohydrate
      23g

      8%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        9g

    • Protein
      17g

    • Potassium
      900mg
      19%

    Ingredients

    olive oil (divided use)
    3 tbsp

    chopped onion
    2 cup

    garlic (minced)
    3 clove

    boneless, skinless chicken breasts
    1 lbs

    green cabbage (chopped)
    8 oz

    no-salt-added stewed tomatoes
    2 (14.5-oz) cans

    zucchini (chopped)
    1 lb

    sliced mushrooms
    1 (8-oz) package

    quartered artichoke hearts
    1 (14-oz) can

    low sodium chicken broth
    1 (32-oz) carton

    dried basil
    1 tbsp

    red wine vinegar
    3 tbsp

    bay leaves
    3

    crushed red pepper flakes
    1/4 tsp

    spinach
    1 (10-oz) package

    no-salt-added cannellini beans
    1 (15-oz) can

    salt
    1 1/4 tsp

  • Instant Pot Cajun Chicken and Andouille Rice

    Instant Pot Cajun Chicken and Andouille Rice

    How to Make Instant Pot Cajun Chicken and Andouille Rice


    30 min prep time


    45 min cook time


    12servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Press the Saute button, then press the Adjust button to “More” or “High”. When the display says “Hot”, add the oil, tilt the pot to coat bottom lightly. Add the sausage to the pot and cook for 6-7 minutes or until beginning to richly brown on edges, stirring occasionally. (Note: brown bits will build up on the bottom of pot at this point.) Add the garlic and cook 30 seconds, stirring constantly. Add the remaining ingredients, except the salt. Press ingredients down with back of spoon to make sure the rice is covered with water.
    2. Seal the lid, close the valve, press the Cancel button, and reset to Manual/Pressure Cook for 20 minutes.
    3. Use a natural pressure release for 10 minutes, followed by a quick pressure release. When the valve drops, carefully remove the lid. Stir in the salt. Turn off the pressure cooker and let stand 10-15 minutes to thicken slightly and absorb flavors.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Slow Cooker
    One Pot
    Main Dish
    Holidays & Entertaining
    Dinner
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    Nutrition facts

    12 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        2.4g

        12%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      390mg

      17%

    • Total Carbohydrate
      33g

      12%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        4g

    • Protein
      16g

    • Potassium
      510mg
      11%

    Ingredients

    canola oil
    1 tbsp

    Cajun-style andouille sausage, fully cooked (sliced into coins)
    12 oz

    garlic (minced)
    6 clove

    green bell pepper (seeded and coarsely chopped)
    3

    red bell pepper (seeded and coarsely chopped)
    1

    onion(s) (chopped)
    1 cup

    boneless skinless chicken thighs (cut into 1-inch pieces)
    1 lbs

    brown rice
    1 3/4 cup

    quinoa
    3/4 cup

    quartered artichoke hearts (drained)
    1 (14-oz) can

    dried thyme
    1 tbsp

    bay leaves
    3

    smoked paprika
    1 1/2 tsp

    black pepper
    1/2 tsp

    water
    3 cup

    salt
    1/2 tsp

  • Instant Pot Pumpkin-Spiced Turkey Chili

    Instant Pot Pumpkin-Spiced Turkey Chili

    How to Make Instant Pot Pumpkin-Spiced Turkey Chili

    If you hate having to clean multiple pans, this Instant Pot recipe is right for you. Balancing sweet and savory, this low-fat and high-fiber chili will keep you full and warm through the fall. Bring it to your next fall party and it’s sure to be a hit!


    25 min prep time


    35 min cook time


    10servings


    1 1/4 cups with 2 tbsp yogurt

    Print Recipe >

    Step-By-Step Instructions:

    1. Press the Saute button, then press the Adjust button to “More” or “High”. When the display says “Hot”, add the oil, tilt the pot to coat bottom lightly. Add the turkey and cook for 4 minutes or until no longer pink, stirring occasionally. Add the peppers and onions and cook for 4 minutes. Stir in the garlic, cook 30 seconds, stirring constantly. Add remaining chili ingredients, except the salt, and stir until well blended.
    2. Seal the lid, close the valve, press the Cancel button, and reset to Manual/Pressure Cook for 20 minutes.
    3. Use quick pressure release. When the valve drops, carefully remove the lid and stir in salt. Spoon yogurt on top of each serving.
    Fiber Focused
    Comfort Food
    Budget Friendly
    Dinner
    Lunch
    Main Dish
    One Pot
    Slow Cooker
    Soup
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    Nutrition facts

    10 Servings



    • Serving Size

      1 1/4 cups with 2 tbsp yogurt


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.3g

        7%
      • Trans Fats
        0.1g

    • Cholesterol
      35mg

      12%

    • Sodium
      480mg

      21%

    • Total Carbohydrate
      27g

      10%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        9g

    • Protein
      19g

    • Potassium
      800mg
      17%

    Ingredients

    canola oil
    1 tbsp

    lean ground turkey
    1 lbs

    chopped red bell pepper
    1 cup

    chopped yellow bell pepper
    1 cup

    chopped onion
    1 cup

    garlic (minced)
    3 clove

    pumpkin puree
    1 (15-oz) can

    no-salt-added black beans (rinsed and drained)
    1 (15-oz) can

    no-salt-added kidney beans (rinsed and drained)
    1 (15-oz) can

    no-salt-added diced tomatoes
    1 (28-oz) can

    low sodium chicken broth
    2 cup

    apple juice
    1/2 cup

    chili powder
    3 tbsp

    ground cumin
    1 tbsp

    dried oregano
    1 tsp

    ground cinnamon
    1 tsp

    ground cloves
    1/8 tsp

    ground nutmeg
    1/8 tsp

    salt
    1 1/2 tsp

    Plain Nonfat Greek yogurt
    1 1/4 cup