Pressure Cooker Turkey Chili

May 17, 2020
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Created by Chef Daniela Oliveira
1 hour 15 minutes
Serves 6-8
INGREDIENTS:
  • 2 Tbsp oil, divided
  • 1 onion, diced
  • 2 stalks celery, diced
  • 1 (6 oz) pkg Harmons sous-chef chopped red, green, and yellow bell pepper
  • 2 lb ground turkey or chicken
  • Salt and freshly ground pepper
  • 2 Tbsp minced garlic
  • 2 jalapenos, halved, seeded, and diced
  • 4 Tbsp chili powder
  • 1 tsp ground cumin
  • 2 bay leaves
  • 1 Tbsp dried oregano leaves
  • 1 tsp ground cinnamon
  • 1/2 tsp cayenne pepper
  • 3 limes, juiced
  • 2 cups chicken broth
  • 1/2 cup chopped fresh cilantro, divided
  • 1 bu fresh oregano, leaves removed and chopped, divided
  • 1 (15 oz) can hot chili beans, with juice
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (24 oz) jar marinara sauce
  • 1 (28 oz) can Harmons diced tomatoes, with juice
  • 1 (15 oz) can corn, drained
  • Cooked long grain rice, warmed (optional)
  • 1 (8 oz) Mexican blend/pepper Jack shredded cheese
  • 1 cup salsa
  • 1 cup sour cream
  • 1 bag Harmons corn tortilla chips
DIRECTIONS:

In a pressure cooker insert on Saute setting, add 1 tablespoon oil. Add onion, celery, and bell peppers and cook until beginning to brown, about 5 minutes. Transfer to a plate.

On Saute setting, add remaining 1 tablespoon oil and turkey. Season with salt and pepper and cook until no longer pink, about 5 minutes. Add vegetables back to insert. Add garlic, jalapenos, chili powder, cumin, bay leaves, dried oregano, cinnamon, and cayenne and cook, stirring to combine, about 1 minute.

Add lime juice, chicken broth, ¼ cup cilantro, ½ bunch fresh oregano, beans, marinara sauce, tomatoes, and corn. Season with salt and pepper, stir, close lid, and cook on high pressure for 5 minutes. Let pressure naturally release for 10 minutes. Open lid, place chili in a bowl over rice, if using, and garnish with cilantro, cheese, salsa, sour cream, and tortilla chips.