25-Minute Turkey Chili

Total Time:Prep: 20 min. Cook: 5 min. + releasing

Recipe by Traci Wynne, Denver, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 24, 2023

This recipe for turkey chili is a nice change of pace from traditional beef dishes, offering a whole different set of flavors to enjoy. I like to serve cheddar cheese bread on the side. You can also serve the chili over rice. —Traci K Wynne, Denver, Pennsylvania

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
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25-Minute Turkey Chili

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Yield:8 servings (2 quarts)
Prep:20 min
Cook:5 min
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Ingredients

  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) Mexican stewed tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 small sweet red pepper, finely chopped
  • 1 small onion, chopped
  • 1 cup beef broth
  • 1 jalapeno pepper, seeded and minced
  • 2 tablespoons chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/4 pounds ground turkey
  • Optional: Sour cream and sliced jalapeno
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Directions

  1. 1
    Combine the first 11 ingredients in a 6-qt. electric pressure cooker. Crumble turkey over top; stir to combine. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes.
  2. 2
    Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Stir chili. If desired, serve with sour cream and additional jalapenos.

Nutrition Facts

1 cup: 231 calories, 6g fat (1g saturated fat), 47mg cholesterol, 817mg sodium, 24g carbohydrate (4g sugars, 7g fiber), 21g protein.
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