Turkey & Red Bean Chili

Includes Pressure Cooker and Standard instructions

Laura Pazzaglia, Hip Pressure Cooking.com

(Pressure Cookery, turkey, dried beans)

Turkey & Red Bean Chili
Turkey & Red Bean Chili

Yield: 6 servings

Ingredients

1 Tbsp EVOOExtra Virgin Olive Oil
½ turkey breast (about 1½ - 2 lb.), cut into 1" pieces
1 medium red onion, chopped
1 medium green bell pepper, chopped
1 tsp cumin seeds
½ tsp hot red pepper flakes
2 sprigs fresh thyme
2 C dry red kidney beans, soaked or quick-soaked
2 Tbsp tomato paste
1 C chopped tomatoes (or canned diced tomatoes)
2 C salt-free homade stock or bone broth
1½ tsp salt (do not add salt if using commercial stock)
½ tsp white pepper
1 tsp cumin powder
Parsley or Cilantro for garnish (optional)

Pressure Cooker Instructions

  1. In the pre-heated pressure cooker add oil and brown the turkey pieces on two sides — working in batches if needed (about 5 to 10 minutes).
  2. Remove the turkey pieces and set aside, in the empty pressure cooker add the onion and green pepper. Sauté stirring infrequently until the onions have softened (about 3 minutes).
  3. Toss in the cumin and red pepper flakes and sauté for another 30 seconds.
  4. Add the browned turkey, thyme sprigs, beans, tomato paste, chopped tomatoes and stock. Stir well.
  5. Close and lock the lid of the pressure cooker.
  6. For electric pressure cookers: Cook for 25 minutes at high pressure.
    For stove top pressure cookers: Turn the heat up to high. When the cooker indicates it has reached high pressure, lower the heat to maintain the pressure and begin counting 20 minutes pressure cooking time.
  7. When the time is up, open the cooker by releasing the pressure very slowly. If pressure release speed cannot be regulated by your cooker's valve, simply release pressure in short bursts. If anything other than steam comes out of the valve, stop and count to 10 before releasing the pressure slowly (or in small bursts), again.
  8. Add the salt, white pepper, cumin powder and simmer uncovered, stirring occasionally until the desired consistency is reached (about 5 minutes).
  9. While contents are simmering, use a spoon or spatula to fish out the pieces of turkey and press them against the side of the cooker to break them up a little.
Standard Cooking Instructions

  1. In a pre-heated sauté pan add oil and brown the turkey pieces on two sides — working in batches if needed (about 5 to 10 minutes).
  2. Remove the turkey pieces and set aside, in the empty sauté pan add the onion and green peper. Sauté stirring infrequently until the onions have softened (about 3 minutes).
  3. Toss in the cumin and red pepper flakes and sauté for another 30 seconds.
  4. Transfer the mixture to a Dutch oven or other large pot, then add the browned turkey, thyme sprigs, beans, tomato paste, chopped tomatoes and stock. Stir well, then cover.
  5. Boil the chili about 10 minutes. Reduce heat and simmer an additonal 40 minutes or so, until beans are tender.
  6. Add the salt, white pepper, cumin powder and simmer uncovered, stirring occasionally until the desired consistency is reached (about 5 minutes).
  7. While contents are simmering, use a spoon or spatula to fish out the pieces of turkey and press them against the side of the pot to break them up a little.
  8. Serve in bowls and garnish with parsley or cilantro.