Name: 25-Minute Turkey Chili
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8 servings (2 quarts)
Ingredients: 1 can (16 ounces) kidney beans, rinsed and drained; 1 can (15 ounces) black beans, rinsed and drained; 1 can (14-1/2 ounces) Mexican stewed tomatoes, undrained; 1 can (8 ounces) tomato sauce; 1 small sweet red pepper, finely chopped; 1 small onion, chopped; 1 cup beef broth; 1 jalapeno pepper, seeded and minced; 2 tablespoons chili powder; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1-1/4 pounds ground turkey; Optional: Sour cream and sliced jalapeno

This recipe for turkey chili is a nice change of pace from traditional beef dishes, offering a whole different set of flavors to enjoy. I like to serve cheddar cheese bread on the side. You can also serve the chili over rice. —Traci K Wynne, Denver, Pennsylvania

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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25-Minute Turkey Chili

4.3 | 9 Reviews Add your review

Yield:8 servings (2 quarts)

Prep:20 min

Cook:5 min

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Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican stewed tomatoes, undrained
1 can (8 ounces) tomato sauce
1 small sweet red pepper, finely chopped
1 small onion, chopped
1 cup beef broth
1 jalapeno pepper, seeded and minced
2 tablespoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/4 pounds ground turkey
Optional: Sour cream and sliced jalapeno

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Directions

Combine the first 11 ingredients in a 6-qt. electric pressure cooker. Crumble turkey over top; stir to combine. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes.

Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Stir chili. If desired, serve with sour cream and additional jalapenos.

Nutrition Facts

1 cup: 231 calories, 6g fat (1g saturated fat), 47mg cholesterol, 817mg sodium, 24g carbohydrate (4g sugars, 7g fiber), 21g protein.

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