25-Minute Turkey Chili Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons chili powder
- 1 small onion chopped
- 1/2 cup beef broth
- 1 small sweet red pepper finely chopped
- 1 can (8 ounces) tomato sauce
- 1 can (15 ounces) black beans rinsed and drained
- 1 can (16 ounces) kidney beans rinsed and drained
- 1 jalapeno pepper seeded and minced
- 1-1/4 pounds ground turkey
- 1 can (14-1/2 ounces) mexican stewed tomatoes undrained
- Carbohydrate 2.40110828433698 g
- Cholesterol 0 mg
- Fat 0.222574379351892 g
- Fiber 0.770915049920713 g
- Protein 0.451771027959026 g
- Saturated Fat 0.0456642781102598 g
- Serving Size 1 1 serving (32g)
- Sodium 35.2332155855196 mg
- Sugar 1.63019323441627 g
- Trans Fat 0.0502062540619371 g
- Calories 12 calories
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). Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Originally published as 25-Minute Turkey Chili in Taste of Home February/March 2011, p77 Print Add to Recipe Box Email a Friend
