Turkey Chili ( Pressure Cooker)

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 318.0
  • Total Fat: 16.0 g
  • Cholesterol: 119.6 mg
  • Sodium: 202.1 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 3.3 g
  • Protein: 34.7 g

View full nutritional breakdown of Turkey Chili ( Pressure Cooker) calories by ingredient
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Number of Servings: 8


    2 tbls evoo
    3 lbs ground turkey(6-7% fat)
    2 C chopped onion
    1 red bell pepper cut into 1/2 " dice
    4 cloves garlic chopped
    3 tbls chili powder
    1 1/2 tsp ground cumin
    1 tsp ground allspice
    1 tsp ground cinnamon
    2 cans (14-15 oz each) diced tomatoes with juices low sodium
    1/4 c low sodium chicken broth
    2 tbls cornmeal


Add one tbls evoo to the cooking pot.Select browningand let oil heat 3 to 4 minutes. When oil is hot cook ground turkey 1/2 lb at a time addinf more oil as needed breaking up with wooden spoon, until browned 3 to 5 minutes. Move meat as little as possible for best results. Remove to a bowl as meat is browned.Turn off.. select saute.Add chopped onion pepper and garlic to the cooking pot. Cook stirring for 2 to 3 minutes until the onion becomes translucient. Stir in the chili powder, cumin, allspice, cinnamon. Cook for 2 to 3 minutes until aromatic. Stir in reserved meat, tomatoes , chicken broth/stock, and bay leaf.
Cover and lock lid in place. Select high pressure and set timer for 10 minutes. When audible beep sounds, use natural pressure release. When float valve drops, turn off and remove lid, tilting away from you to allow steam to disperse. Stir cornmeal into chili and select simmer. Simmer chili for 10 to 15 minutes to allow corn meal to thicken it.

Number of Servings: 8

Recipe submitted by SparkPeople user JOANNDRH.

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