Turkey Chili
7
15 minutes
25 minutes
Slow Cookers
Ingredients
- ½ tsp. black pepper
- 1 cup chicken broth
- 1 (14.5 oz.) can black beans, not drained
- 2 tsp. chili powder
- 1 cup frozen corn
- 1 Tbsp. garlic powder
- 1 lb. ground turkey
- 1 Tbsp. olive oil
- 1 small onion, diced
- 1 Tbsp. onion powder
- 1 tsp. paprika
- 1 tsp. salt
- 2 Tbsp. tomato paste
- 2 (14.5 oz.) can fire roasted diced tomatoes
Directions
- Heat the oil in the cooking bowl on the BROWNING function. Set the timer for 12 minutes. Once oil is heated, about 1-2 minutes, add the diced onions. Sauté until tender-crisp, about 3-4 minutes. Add the ground turkey and paprika, and continue to cook until browned, about 5 minutes.
- Place the remaining ingredients into the cooking bowl with the sautéed garlic, onions and turkey and stir to combine.
- Place the lid on the pressure cooker and lock into place. Press the SOUP/STEW button and set the timer for 25 minutes.
- When the timer goes off, use Quick Pressure Release.
- After all the steam has released, carefully open the lid and serve.