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25-Minute Turkey Chili

 25-Minute Turkey Chili
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. —Traci K Wynne, Denver, Pennsylvania
8 ServingsPrep/Total Time: 25 min.

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

  • Crumble turkey into a pressure cooker. Add remaining ingredients;
  • stir to combine.
  • Close cover securely according to manufacturer’s 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.
  • Immediately cool according to manufacturer’s directions until
  • pressure is completely reduced. Stir chili. Yield: 8 servings (2
  • quarts).

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25-Minute Turkey Chili (continued)

Nutritional Facts: 1 cup equals 268 calories, 11 g fat (3 g saturated fat), 48 mg cholesterol, 781 mg sodium, 25 g carbohydrate, 7 g fiber, 19 g protein. Diabetic Exchanges: 2 medium-fat meat, 1 starch, 1 vegetable.