Black Bean Turkey Chili Pressure Cooker Recipe

Black Bean Turkey Chili Pressure Cooker Recipe

Ingredients

SERVES 8 – Cooker: 5- to 8-quart – Time: 10 minutes for beans, 10 minutes for chili at HIGH pressure

CHILI

• 1 cup dried black beans, soaked overnight, drained, and rinsed in cold water
• 4 cups water
• 1 medium white onion, cut in half
• 2 cloves garlic, peeled
• 2 tablespoons olive oil
• 1 medium white onion, finely chopped
• 2 medium red bell peppers, preferably roasted, skinned, seeded, and cut into medium dice
• 1 to 2 jalapeno peppers, to taste, seeds and membranes removed and cut into fine dice
• 2 pounds dark ground turkey
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano, preferably Mexican
• 1 (14.5-ounce) can chopped tomatoes in juice, undrained
• 1 (15-ounce) can tomato sauce
• 2 teaspoons sea salt, or to taste

TOPPINGS

• shredded Monterey Jack cheese or Jack and Cheddar blend.
• sour cream.
• chopped sweet onion.
• fresh salsa.
• tortilla chips.

Method

1. In a 5- to 8-quart pressure cooker, combine the soaked beans, water, onion halves, and garlic
2. Bring to a boil
3. Close and lock the lid
4. Set the burner heat to high
5. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
6. Set a timer to cook for 10 minutes
7. Remove the pot from the heat
8. Open the cooker with the Quick Release method
9. Be careful of the steam as you remove the lid
10. Discard the garlic and onion pieces
11. Drain and reserve the bean cooking liquid separately
12. Set aside
13. In a skillet over medium high heat, heat the oil over medium-high heat until very hot
14. Add the chopped onion and cook, stirring occasionally, until soft and a bit golden on the edges
15. Add the bell peppers and jalapenos and cook, stirring a few times, for 3 minutes
16. Add the turkey and cook, breaking up any clumps of meat, until it loses its pink color
17. Add the chili powder, cumin, and oregano; stir to combine
18. Add the tomatoes and their juices, tomato sauce, cooked beans, and 1 cup of the bean cooking liquid
19. Close and lock the lid
20. Set the burner heat to high
21. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
22. Set a timer to cook for 10 minutes
23. Remove the pot from the heat
24. Open the cooker with the Natural Release method; let stand for 10 minutes
25. Be careful of the steam as you remove the lid
26. Season to taste with salt
27. Serve the chili with the toppings in small bowls for diners to customize their own
28. Black Bean Meat Chili: Substitute 1 pound ground beef and 1 pound ground fresh pork for the turkey
29. Proceed as directed

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