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25-Minute Turkey Chili

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

By Taste Of Home Editorial Team

Recipe by Traci Wynne, Denver, Pennsylvania

Tested by Taste Recipes Test Kitchen

Taste Recipes'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.
Test Kitchen Approved

25-Minute Turkey Chili

9 reviews
Prep Time 20 min
Cook Time 5 min
Yield 8 servings (2 quarts)

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
Text Ingredients

Directions

  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. 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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