 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
This is a nice change of pace from traditional beef chili, offering a whole different set of flavors to enjoy. I like to serve cheddar cheese bread on the side. You can also serve the chili over rice. Ingredients:
1-1/4 pounds ground turkey |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) black beans, rinsed and drained |
1 can (14-1/2 ounces) mexican stewed tomatoes, undrained |
1 can (8 ounces) tomato sauce |
1 small sweet red pepper, finely chopped |
1 small onion, chopped |
1/2 cup beef broth |
1 jalapeno pepper, seeded and minced |
2 tablespoons chili powder |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Crumble turkey into a pressure cooker. Add remaining ingredients; stir to combine.
2. Close cover securely according to manufacturerâs directions. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 5 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.
3. Immediately cool according to manufacturerâs directions until pressure is completely reduced. Stir chili. Yield: 8 servings (2 quarts).
|
|