When there's a chill in the air, a bowl of steaming, spicy chili is a must. This recipe—from wellness coach, marathoner, and National Parks super-enthusiast Coach Jessica Sprenkel—is the perfect compliment to your favorite hoodie. The carb count is low, but the deliciousness is high. Plus, it's ready in about half an hour.
Jessica Sprenkel is a wellness coach, multi-marathoner, and BBQ lover based in Tulsa, Oklahoma. When she isn't meal prepping or coaching students on how to build small habits to create big change, Jessica is running toward her goal of completing a half-marathon in every state and visiting every National Park. She is proud to have lived in some of America's greatest BBQ capitals, including Memphis, Austin, and Tulsa.Follow Jessica
2 Tbsp. olive oil
1 large onion, chopped
3 cloves of garlic, minced
1 red bell pepper, deseeded and chopped
1 chipotle pepper in adobo, chopped
2 pounds ground turkey
1 Tbsp. Head Country Championship Seasoning, Original
1 Tbsp. chili powder
1 tsp. ground cumin
1 16oz container low-sugar salsa
2 Tbsp. tomato paste
1 c. chicken stock
½ c. Head Country Sugar Free Bar-B-Que Sauce
Sour cream or yogurt
Low-fat cheddar cheese
Turn Instant Pot to saute. Add olive oil to heat.
Add chopped onion, garlic, and bell pepper. Saute while stirring for 1 minute. Add chopped chipotle pepper, ground turkey, Head Country Championship Seasoning, chili powder, ground cumin, salsa, tomato paste, and chicken stock. Stir to combine and saute for 6-8 minutes, or until meat has browned.
Lock the lid in place and set Instant Pot to soup setting, making sure venting is closed. Once cooking has finished, allow steam to release naturally. Unlock and open lid to add Sugar Free Bar-B-Que sauce. Stir to combine.
Serve in bowls, topping with sour cream or yogurt, low-fat cheddar cheese, green onions, and avocado. Enjoy!