Turkey Chili

I’ve taken my mother’s milder recipe for chili and made it thicker and more robust. It’s a favorite, especially in fall and winter.

—Celesta Zanger, Bloomfield Hills, MI

• 1 lb. lean ground turkey
• ¾ cup chopped celery
• ¾ cup chopped onion
• ¾ cup chopped green pepper
• 1 ½ cups water
• 2 cans (14 ½ oz. each) no-salt-added diced tomatoes, undrained
• 1 jar (24 oz.) meatless pasta sauce
• ½ cup frozen corn
• 2 Tbsp. chili powder
• 1 tsp. ground cumin
• ¼ tsp. pepper
• ⅛ to ¼ tsp. cayenne pepper
• 1 can (16 oz.) hot chili beans, undrained
• 1 can (16 oz.) kidney beans, rinsed and drained
• 1 can (15 oz.) pinto beans, rinsed and drained
• Optional: Sour cream, cubed avocado, diced jalapeno peppers

Fast

Prep: 20 min. • Cook: 5 min. + releasing • Makes: 12 servings

1. 1. Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook turkey with celery, onion and pepper until meat is no longer pink, 5-10 minutes, breaking it into crumbles; drain. Add water to pressure cooker. Cook 1 minute; stir to loosen browned bits from pan. Return turkey mixture to pressure cooker. Stir in tomatoes, pasta sauce, corn, seasonings and beans.
2. 2. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. If desired, serve with sour cream, avocado and jalapeno.

Slow

Prep: 20 min. • Cook: 6 ½ hours • Makes: 12 servings

1. 1. In a large skillet, cook turkey with celery, onion and pepper over medium-high heat until turkey is no longer pink, 5-10 minutes, breaking meat into crumbles. Transfer to a 5-qt. slow cooker. Stir in water, tomatoes, pasta sauce, corn, seasonings and chili beans.
2. 2. Cook, covered, on high 1 hour. Reduce setting to low; cook, covered, until the flavors are blended, 5-6 hours.
3. 3. Stir in kidney and pinto beans; cook, covered, on low for 30 minutes longer. If desired, serve with sour cream, avocado and jalapeno.

Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

1 cup: 200 cal., 4g fat (1g sat. fat), 26mg chol., 535mg sod., 29g carb. (8g sugars, 8g fiber), 15g pro.

TIP

It’s important to rinse and drain canned beans because the thick, cloudy liquid inside often contains excess sodium and starch. Doing this can improve the taste, texture and nutritional content of a dish.