Red Bean & Turkey Chili
Servings Prep Time
6-8servings 10minutes
Cook Time
Servings Prep Time
6-8servings 10minutes
Cook Time
  • 1tablespoon olive oil
  • 1/2 turkey breastabout 1 1/2 pounds2 pounds, sliced into 1 inch pieces
  • 1medium red onionchopped
  • 1medium green bell pepperchopped
  • 1teaspoon cumin seeds
  • ½teaspoon hot red pepper flakes
  • 2sprigs fresh thyme
  • 2cups red kidney beans (also known as Cranberry Beans)soaked or quick-soaked
  • 2tablespoons tomato paste
  • 1cup tomatoeschopped
  • 2cups salt-free homemade stock or bone broth
  • 1 1/2teaspoons salt(do not add salt if using commercial stock)
  • 1/2teaspoon white pepper
  • 1teaspoon cumin powder
  • parsleyor fresh coriander for garnish (optional)
  1. In the pre-heated pressure cooker add oil and brown the turkey pieces on two sides – working in batches if needed (about 5 to 10 minutes).
  2. Remove the turkey pieces and set aside, in the empty pressure cooker add the onion and green pepper. Sauté, stirring infrequently until the onions have softened (about 3 minutes).
  3. Toss in the cumin and red pepper flakes and saute’ for another 30 seconds.
  4. Next, add the browned turkey, thyme sprigs, beans, tomato paste, chopped tomatoes and stock and stir well.
  5. Close and lock the lid of the pressure cooker.
  6. Cook for 25 minutes at high pressure.
  7. When time is up, open the cooker by releasing the pressure very slowly. If the pressure release speed cannot be regulated by your cooker’s valve, simply release pressure in short bursts. If anything other than steam comes out of the valve, stop and count to 10 before releasing the pressure slowly (or in small bursts), again.
  8. Mix-in the salt, white pepper and cumin powder and simmer uncovered, stirring occasionally until the desired consistency is reached (about 5 minutes).
  9. While the contents are simmering, use the spoon/spatula to fish out the pieces of turkey and press them against the side of the cooker to break them up a little.
  10. Portion and sprinkle with garnish before serving.