I've taken my mother's milder recipe for chili and made it thicker and more robust. It's a favorite, especially in fall and winter. —Celesta Zanger, Bloomfield Hills, Michigan
Can you freeze Pressure-Cooker Turkey Chili?
Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Ingredients
- 1 pound lean ground turkey
- 1-1/2 cups water
- 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
- 1 jar (24 ounces) meatless pasta sauce
- 1 can (16 ounces) hot chili beans, undrained
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 3/4 cup chopped celery
- 3/4 cup chopped onion
- 3/4 cup chopped green pepper
- 1/2 cup frozen corn
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1/8 to 1/4 teaspoon cayenne pepper
- Optional toppings: Sour cream, cubed avocado, diced jalapeno peppers
Directions
- Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook turkey until no longer pink, 6-8 minutes, breaking it into crumbles; remove and drain turkey. Add water to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Return turkey to pressure cooker. Stir in tomatoes, pasta sauce, beans, celery, onion, green pepper, corn and seasonings.
- Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. If desired, serve with sour cream, avocado and jalapeno.
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