Drizzle bottom of pot with olive oil and brown turkey, onions, green pepper, celery and garlic.
Deglaze the pan with ¼ c of water.
Add in tomato sauce, tomatoes, chili powder, cumin, paprika, cayenne, salt, pepper and red pepper flakes.
With Instant Pot still in saute mode, bring to a boil. DO NOT STIR.
Add in butternut squash.
Secure lid and set Instant Pot to slow cooker mode. Make sure you have the steam release sent to venting position (that is how the slow cooker mode works).
Adjust slow cook timer to 4 hours on normal cooking mode.
If wanting to use the instant pot feature, turn the steam release to venting, hit SOUP mode and cook for 12 minutes. Ensure that you release steam after the cooking process.
Serve with jalapeno and/or avocado and fresh cilantro.
Video
Notes
For starters, you can add grated cheddar cheese on top of this turkey chili if you aren’t on a paleo diet. Or, add a dollop or two of sour cream or greek yogurt on top!Make this meatier by adding crispy bacon bits to this hearty chili. Or, add vegetables like chopped zucchini to make it more loaded with nutrition and goodness!Stuff the chili in bell peppers for presentation. You can also serve it with pork rinds or low-carb nachos on the side.