Recipe Category: Chili
SERVES 6 to 8 – Cooker: 5- to 8-quart – Time: 8 minutes at HIGH pressure
- 1 tablespoon vegetable oil
- 1 large white onion, coarsely chopped
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano, preferably Mexican
- pinch ground cloves.
- 1 (28-ounce) can chopped tomatoes in juice, undrained
- 1 cup dried pinto beans, soaked, drained, and rinsed in cold water
- 2 cups turkey or chicken stock OR 1 cup turkey gravy and 1 cup water
- 1 to 2 teaspoons chopped chipotle chiles canned in adobo sauce, to taste
- 3 cups shredded cooked turkey
- salt and freshly ground black pepper.
- sour cream or plain Greek yogurt.
- chopped sweet onion.
- 1 avocado, pitted, peeled, and chopped
- fresh salsa.
- In a 5- to 8-quart pressure cooker, heat the oil over medium-high heat
- Add the onion and cook, stirring a few times, until it begins to soften, about 3 minutes
- Add the garlic and cook, stirring, until it is fragrant, about 1 minute more
- Add the chili powder, paprika, cumin, oregano, and cloves
- Stir for 1 minute, until the spices are fragrant, but do not allow the chili powder to burn
- Stir in the tomatoes and their juices, the soaked beans, broth, and chipotles
- 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 8 minutes
- Remove the pot from the heat
- Open the cooker with the Natural Release method; let stand for 15 minutes
- Be careful of the steam as you remove the lid
- The beans should be tender yet still be slightly firm to the bite
- Add the turkey to the pot
- Stir in and let heat through, uncovered, over medium-high heat, about 2 minutes
- Season with salt and pepper to taste
- Serve the chili warm, with the toppings in small bowls for diners to customize their own chili