Turkey Chili With Beans & Flavorful Herbs & Spices
You can make this chili in quantity and freeze for later use. Storing in smaller freezer bags or tubs would allow you to prep your lunch, snack, dinner in a matter of minutes. Plus, cooking this recipe initially takes about 30 minutes. Pressure cooker is my go-to helper when I need flavor, protein, and happy tummies around the table! Happy Chili-ing!
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The 8 Spices That Make the Flavor
Celebrate with Chips, Taco Shells & Plain Spoons!
I love adding beans to my chili. I use pinto, white beans, kidney beans, black beans – any bean is a great addition to any meal, especially when it comes to chili. Beans are full of fiber and micronutrients like lignans that benefit heart health, osteoporosis and some types of cancers. Having protein on its own won’t be truly helpful. You need fiber to move that stuff through your systems and eliminate the toxins that appear as by-products during its digestion. Celebrate the beans of all kinds in your food choices to literally support your different systems within the body.
Bon Appetit to the Fiber, Protein And All!
- 2-3 Tbsp extra virgin olive oil
- 2-3 lbs ground turkey – I use Organic and up to 7% fat to reduce fat content
- 2 cups onions, chopped
- 1 red or yellow bell pepper, organic
- 2 Tbsp garlic, minced
- 3 Tbsp chili powder or chili flakes
- 1.5 tsp ground cumin
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 1 tsp oergano
- 2 cups tomatoes, diced or you can use canned low-sodium
- 1/2 cup vegetable or chicken broth, low-sodium
- Salt and pepper to your taste
- 1 bay leaf
- 2 Tbsp cornmeal
- 2 cups cooked beans: any type you like
- Add 1 Tbsp of olive oil to the cooking pot of the Pressure cooker
- Select Browning, let oil heat for 3-4 minutes, then add turkey meat and cook for 5 minutes.
- When cooked, move the meat out into the bowl. Set aside.
- Select Saute, add onions, bell peppers, garlic to the cooking pot and saute for about 5 minutes.
- Stir in the mixed up spices.
- Cook for 2-3 minutes until aromatic.
- Stir in the reserved meat, tomatoes, broth, salt, pepper, and bay leaf.
- Cover and lock lid in place.
- Select HIGH Pressure and set time to 5 minutes.
- When you hear the beep sound, the food is ready. You can release pressure manually or use Natural Pressure Release.
- Add cornmeal to thicken the chili.
- Add cooked beans of choice to the chili and let it stand for a minute or two.
- Serve hot or cooled.
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