25-Minute Turkey Chili
TOTAL TIME: Prep: 20 min. Cook: 5 min. + releasing
YIELD: 8 servings (2 quarts).
This recipe for turkey chili is a nice change of pace from traditional beef dishes, 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
Ingredients
-
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 cup beef broth
-
1 jalapeno pepper, seeded and minced
-
2 tablespoons chili powder
-
1/2 teaspoon salt
-
1/4 teaspoon pepper
-
1-1/4 pounds ground turkey
-
Optional: Sour cream and sliced jalapeno
Directions
-
1.
Combine the first 11 ingredients in a 6-qt. electric pressure cooker. Crumble turkey over top; stir to combine. Lock lid; close pressure-release valve. Adjust pressure to high and set time for 5 minutes.
-
2.
Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Stir chili. If desired, serve with sour cream and additional jalapenos.
Nutrition Facts
1 cup: 231 calories, 6g fat (1g saturated fat), 47mg cholesterol, 817mg sodium, 24g carbohydrate (4g sugars, 7g fiber), 21g protein.
© 2024 RDA Enthusiast Brands, LLC