Paleo(ish) Low-Carb Cowboy Chili

Dice onions and place into pot with sausage and ground turkey. Press Sauté button and cook until meats are browned - about 10 minutes - breaking the meat chunks up to your desired consistency.
While the meat and onion cook dice the yellow and zucchini squash, open the tomato cans, and drain and rinse the small red beans. Measure out all the spices into a separate bowl and mix evenly. ** To avoid a thin chili, drain/strain grease and onion juice at next step before adding the seasonings. **
When the meat is browned press the Keep Warm/Cancel button and then add the remaining ingredients. Stir until all ingredients are coated evenly in spices.
Secure the lid, close the pressure valve, and press Bean/Chili.
Once the cooking cycle is complete quick release the pressure valve. Allow all the pressure to release and when safe remove the lid.
If you prefer a thicker chili, you may press the Sauté button again for another 10 minutes before pressing Keep Warm/Cancel. If you are happy with the consistency, go ahead and press Keep Warm, Cancel.

Place meat and diced onions into large pan/pans on med-high heat and sauté until browned.
While the meat and onion cook dice the yellow and zucchini squash, open the tomato cans, and drain and rinse the small red beans. Measure out all the spices into a separate bowl and mix evenly. ** To avoid a thin chili, drain/strain grease and onion juice at next step before adding the seasonings. **
Place all ingredients into pot, cover and cook on Low for 4-6 hours or High for 2-3 hours. When finished, turn off heat and serve.