Pressure-Cooker Turkey Chili

“I’ve taken my mother’s milder recipe for chili and made it thicker and more robust. It’s a favourite, especially in fall and winter.” —Celesta Zanger, Bloomfield Hills, Michigan

Pressure-Cooker Turkey Chili
Servings Prep Time Cook Time
12servings (3 quarts) 20minutes 5minutes + releasing
Servings Prep Time
12servings (3 quarts) 20minutes
Cook Time
5minutes + releasing
Ingredients
Portions: servings (3 quarts)
Units:
Ingredients
Portions: servings (3 quarts)
Units:
Instructions
  1. 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.
  2. 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. Freeze option: 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.
Recipe Notes

Nutrition Facts
1 cup: 200 calories, 4g fat (1g saturated fat), 26mg cholesterol, 535mg sodium, 29g carbohydrate (8g sugars, 8g fibre), 15g protein.

Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch.