Turkey Chili - Russell Hobbs RHNPC800P Nutritionist 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 Pressure 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 Pressure 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 Button.
6. When Pressure Cooker beeps three times, STOP Light will illuminate.
Quickly release pressure by holding down QUICK STEAM RELEASE
Button until red Pressure Indicator Rod drops.
7. Slide Safety Lock to UNLOCK. Pull Lid Handles apart and remove Lid.
8. Press COOK MODE Button until the Red Indicator Light next to BROWN
is lit. Press the START/STOP Button until the Green START Indicator Light
illuminates and the Red BROWN Indicator Light flashes. 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 min-
utes.
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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