Recipe makes 4 servings
Ingredients:
- 4 tablespoons extra-virgin olive oil
- 1 pound ground turkey
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 serrano or jalapeño chile, seeded (if desired) and diced
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 (14.5-ounce) can low-sodium diced tomatoes
- 1 1/2 cup low-sodium kidney beans, drained and rinsed
- 1 1/2 cup low-sodium pinto beans, drained and rinsed
- 1 cup (4 oz) shredded cheddar cheese
- 1/2 cup chopped fresh cilantro leaves and tender stems (optional)
- Fresh lime wedges (optional)
Instructions:
- Set the Instant Pot to the sauté function, high.
- Heat 2 tablespoons of oil in the pressure cooker pot. Add half of the turkey, spreading it evenly over the oil, and allow to cook for 5 to 7 minutes until browned. Give the meat a good stir and sauté for an additional minute. Use a slotted spoon to transfer the meat to a plate. Repeat the process with the remaining 2 tablespoons of oil and the remaining turkey.
- Stir in the onion, bell pepper, serrano, and garlic. Cook until they’ve softened, which should take around 5 minutes.
- Add the tomato paste, chili powder, oregano, and cumin, and cook until they become fragrant, about 1 minute. Then, stir in the cooked turkey and any juices from the plate, along with the tomatoes, and beans.
- Secure the lid in place and set the pressure cooker to high pressure for 8 minutes. Allow the pressure to release naturally.
- Divide chili into 4 servings.
- Top with 1/4c (1 oz) shredded cheddar. Option to add a squeeze of lime juice and fresh cilantro.
Adjust ingredients and servings to fit your DayTwo scores!
Notes: For a slow-cooker adaptation, following step 3, set your slow cooker to the high setting and let it cook for 2 to 3 hours, or choose the low setting and allow it to simmer for 4 to 5 hours.
Adapted from: https://food52.com/recipes/