This naturally gluten-free chili is a family favorite. With simple ingredients (and a couple secret ingredients that add more flavor), it's easy to whip up for a quick weeknight dinner or healthy meal prep. Bonus - it can easily be made on the stove top, in a slow cooker, or in the Instant Pot!
Heat olive oil in a large pot or dutch oven over medium-high heat. Add the diced onions and saute 5-6 minutes, stirring occasionally. The onions should turn translucent and slightly golden.
Add the ground turkey and brown 3-4 minutes, using a spoon or spatula to break up the meat.
Add the spices (chili powder, cumin, garlic powder, oregano) and stir, cooking another minute.
Add the rinsed and drained kidney beans, canned tomatoes, broth or water, and apple cider vinegar, and stir.
Cover, reduce heat to medium-low, and simmer at least 20-30 minutes (I'll often simmer covered for 20 minutes, then remove the cover and simmer an additional 10). You can gently simmer for hours, though!
If you want a thicker chili, remove the lid and continue to simmer while stirring occasionally until chili is at your desired thickness.
Let a cool a few minutes before serving, then enjoy!
Notes
Instant Pot Instructions: Use the saute function to heat olive oil and saute the onions. Then add ground turkey to brown, along with the spices. Add remaining ingredients, stir, then close and seal the Instant Pot. Cook on high pressure for 10 minutes. Naturally release for 10 minutes, then you can quick release remaining pressure. If you desire a thicker chili, return the Instant Pot to saute function and cook uncovered about 10 minutes, stirring occasionally, until it meets your desired thickness.Slow Cooker Instructions: For added flavor, saute onions and brown ground meat and spices on the stove top, then add to the slow cooker with remaining ingredients. Cook on low 4-6 hours or on high 2-4 hours. If your chili is too thin, let it simmer uncovered over high heat for 30 minutes (or until you reach your desired consistency), stirring occasionally.