Black Bean Turkey Chili Pressure Cooker Recipe

Recipe Category: Chili

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
chili+casserole

Full List of Chili Recipes
Full List of Casserole Recipes