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