Turkey Chili with Vegan GF Cornbread and Honey Butter

Turkey Chili

I doubled this recipe. It almost didn't fit in the Instant Pot pressure cooker. 

1 lb ground turkey breast

2 cups dried Pinto beans soaked and cooked

1 red onion chopped

2 Serrano peppers seeded and chopped

2 T chili powder

1/2 T paprika

1/2 T cayenne 

1 red bell pepper seeded and chopped

24 oz chopped seeded tomatoes by Pomi

1 t salt

1 t ground pepper

1 T cumin seeds, toasted 10 min @ 300F

In Instant Pot, soak and cook beans per directions in manual and set aside. Sauté turkey in 1 T coconut oil until cooked through and browned, and set aside. Brown as much as you can as it adds flavor. Sauté spices in 1 T coconut oil about 1 minute. Add onion and sauté until clear, about 5-10 minutes. Add peppers and sauté about 5 minutes. Add all ingredients and pressure cook 20 minutes. 

Serve hot. Offer as toppings chopped red onions, chopped cilantro, sour cream, and shredded cheddar cheese. 

Serve with oven fresh cornbread and honey butter. 

Vegan Gluten Free Cornbread

See cornbread recipe. 

Substitute for egg the following:

2 T ground flax seeds (grind whole seeds in coffee grinder or buy pre ground)

Substitute for milk your favorite milk such as almond or coconut. 

Substitute flour for gluten free all purpose flour. I used Krusteaz. 

Honey Butter

1/4 c vegan margarine, softened. 

2 T honey

Stir to combine. Serve chilled.