Pasted

TITLE: Low-Calorie High-Protein Turkey Chili (Instant Pot Version)
 DESCRIPTION:
A thick, hearty, ultra-low-calorie chili packed with volume, vegetables, and lean protein. Perfect for weight-loss, meal prep, or cold weather. Makes a huge batch.
 INGREDIENTS:
- 1 lb 97% lean ground turkey
- 1 whole onion, diced
- 2–3 medium zucchinis, cubed (use 2 if you prefer thicker chili)
- 7–8 cups shredded cabbage OR coleslaw mix
- 2 bags frozen cauliflower rice (12–16 oz each)
- 1 can diced tomatoes (14.5 oz, no salt added)
- 1 small can tomato sauce (8 oz)
- 1 cup water or broth
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1/2 tsp coriander (optional)
- 1/8–1/4 tsp cayenne or chipotle powder (to taste)
- Salt + black pepper to taste
 INSTRUCTIONS:
1. Turn Instant Pot to SAUTÉ mode.
2. Add diced onion and sauté 2–3 minutes.
3. Add ground turkey and season lightly with salt/pepper. Cook until no longer pink and break up meat.
4. Add all spices and stir for 30–45 seconds to bloom flavors.
5. Add zucchinis, shredded cabbage, and frozen cauliflower rice.
6. Add diced tomatoes and tomato sauce on top (do not stir yet).
7. Add 1 cup water or broth around the edges.
8. Lightly smooth the top to level ingredients, but do NOT stir.
9. Close the lid. Pressure cook HIGH for 10 minutes.
10. Quick release when done.
11. Open lid, stir well, and check thickness.
12. If too soupy, turn SAUTÉ on and simmer uncovered 5–10 minutes until thickened.
13. Taste and adjust seasoning.
 SERVING SIZE:
Makes 10–12 cups total. A large 1.75–2 cup bowl = 380–430 calories.
 NOTES:
- Add chipotle for smoky heat.
- Add extra cabbage if too thin.
- Zero hot sauce needed if you dislike vinegar.