The request for our chili recipe has been numerous, so here it is:
If using dried beans 1 cup of beans is approximately equal to 1 15 1/2 ounce /440g can.
Serves 4-6
1 pound/450g ground turkey
1 tablespoon/15ml oil
1 small onion, diced
2 tablespoons/30ml tomato paste
1 chipotle pepper seeds and ribs removed, and diced (check how hot it is)
1 large clove garlic, minced
2 tablespoon/30ml ground cumin
2 tablespoon/30ml smokey paprika
2 tablespoon/30ml chili powder
1 tablespoon/15ml Italian seasoning
1/4 teaspoon/1ml ground cinnamon
1 tablespoon/15ml Sea Salt
1/2 tablespoon/7ml ground black pepper
15 1/2 ounces/439g can of black beans
15 1/2 ounces/439g can of red beans
15 1/2 ounces/439g can of pinto beans
15 1/2 ounces/439g can of diced tomato (optional)
Pinch of ground cloves
1 cup/236ml water (increase to 4-5 cups/950-1180ml if using dried beans)
In the pressure cooker on medium high heat or browning mode add the oil, onion, cumin, paprika, chili powder, Italian seasoning, salt and pepper. Cook stirring until the onion is soft. Add tomato paste and cook for 1 minute. Place in the turkey and cook until browned. Add the beans, tomato if using and water. Close the cover. Bring to high pressure, lower to regulate and let cook for 15 minutes. Release steam and stir. If using dried beans cook for 35-40 minutes. If it is too soupy simmer with the lid off until you achieve the desired consistency.
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