Subzero temperatures call for a big pot of Spicy Turkey Chili – time to defrost our fingers, toes and put some warmth back into our stomachs. Chop, combine, cover & cook! Easy enough, right? I used my pressure cooker to make Spicy Turkey Chili in less than 20 minutes and it turned out great. Okay, 20 minutes in the pressure cooker but about 10 minutes prior to that! It usually takes me at least an hour or so for a chili recipe so I was ecstatic when I found one that can be made in minutes, thanks to the pressure cooker. It’s so good, I swear — thick and hearty, just the way I like it. I was tempted to eat the entire pot! Perfect for a cold night like tonight.
The last thing I want to do after a long day of work is slave over the stove (even though I don’t mind, haha. I love cooking), but I have other odds and ends to take care of. So let’s get started.
The original recipe can be found here, my tweaked version is as followed:
Main ingredients: 2T olive oil, ½ large onion, 3 garlic, 1 green bell pepper, 1.5lbs ground turkey, 1 large can crushed tomatoes, 2Tbs chili powder, 2tsp cumin, 1 1/2 tsp oregano, salt (to taste), 1Tbs flour, 1 cup beef stock, 1 can chili beans, 1 can kidney beans
Garnishes: shredded cheese, chopped green onion
Heat oil, sauté onion, garlic and peppers for 5 minutes. Add beef and cook until browned. Mix in seasonings and flour. Stir in crushed tomatoes and beef stock.
Lock lid. Stove on high, set the pressure cooker to high and cook for 15 mins. Half way through, turn your burner down to medium heat. After 15 minutes, release the steam using the automatic release method on the lid.
Remove lid and add chili beans. Stir. Add drained kidney beans. Cook uncovered 5 mins.
Serve, garnish, enjoy! If you want a little extra kick, add some red pepper flakes… you know I did!