Turkey Chili - Cook's essentials CEPC800 Owner's Manual

TURKEY CHILI

1 tablespoon olive oil
1/2 pound smoked turkey sausage, cut into 1/4-inch slices
2 pounds ground turkey
2 cups coarsely chopped onions
2 teaspoons whole cumin seeds
1 cup chicken broth
1 1/2 tablespoons mild chili powder, plus more if needed
1/2 teaspoon salt, or to taste
1/4 teaspoon ground cinnamon
2 large green and 2 large red bell peppers, seeded and diced
One 15-ounce can diced or stewed tomatoes (with liquid)
1 or 2 cloves garlic, pushed through a press
2 tablespoons cornmeal or quick-cooking polenta, plus more if needed
(optional)
Garnishes: sour cream and chopped cilantro
1. Press START and BROWN. Heat oil in cooker and brown sausage well on
both sides. Remove and set aside.
2. Add ground turkey and cook, stirring constantly and breaking up clumps,
until it is no longer pink, 2 to 3 minutes. Stir in onions and cumin and cook
an additional minute, stirring frequently.
3. Stir in broth, reserved sausage, chili powder, salt, cinnamon, and bell pep-
pers. Pour tomatoes on top.
4. Pull lid handles apart and set lid on cooker. Slide safety lock to LOCK
position. Point pressure regulator knob to PRESSURE.
5. Set pressure mode for HIGH and cook time for 3 MINUTES. Press START.
6. When cooker beeps three times, STOP light will illuminate. Quick-release
pressure by holding down Quick Steam Release Button until red Pressure
Indicator Rod drops.
7. Slide safety lock to UNLOCK. Pull handles apart and remove lid.
8. Press BROWN and START. Stir in garlic and adjust seasonings. If chili is
too thin, sprinkle on corn meal while stirring. Cook until chili is thickened
and garlic loses its raw taste, about 3 minutes.
9. Serve in large bowls, garnished with sour cream and cilantro.
Serves 4 to 6
Adapted from THE PRESSURED COOK, copyright Lorna Sass, 1998. By
permission of Harper Collins Publishers, Inc.
(3 minutes, high pressure)
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