Ingredients

The following ingredients have 6 Servings
  • 3 Tablespoons extra virgin olive oil
  • 1½ cups Yellow/Brown Onion
  • ½ cup Red Bell Pepper
  • 1-2 medium jalapeños (stems and seeds removed, finely diced)
  • 2 Tablespoons Fresh Garlic (minced)
  • 1½ teaspoons ground cumin
  • 1 Tablespoon chili powder
  • 1 teaspoon Dried Oregano
  • 1½ teaspoons Sea Salt
  • ½ teaspoons freshly ground black pepper
  • 1½ pounds ground turkey
  • 2 Tablespoons Worcestershire Sauce
  • 1 28 ounce Whole Tomatoes in Purée (plus one can water)
  • 1 14 ounce can black beans rinsed and drained
  • 1 14 ounce Kidney beans (rinsed and drained)
  • 1 Tablespoon Premium Fish Sauce (Three Crabs is best)
  • 2 teaspoons Ghirardelli Premium Cocoa Powder

Instruction

  • Push the Sauté or Browning button on your Pressure Cooker and allow to heat.
  • Add oil to the Pressure Cooker cooking pot.
  • Add onions, bell pepper and jalapeños and sauté for three minutes.
  • Add garlic, cumin, chili powder, oregano, salt and pepper.
  • Cook another minute.
  • Add Worcestershire Sauce and ground turkey, breaking it up with a wooden spoon and cook until browned, approximately five minutes.
  • Add tomatoes, fish sauce & cocoa (if using) water and beans and stir.
  • Lock the lid on your Pressure Cooker and close the Pressure Value.
  • Cook on High Pressure and set the time for 15 minutes.
  • Allow a 10 minute natural release and then quick release.
  • Serve as it or allow to simmer for a thicker chili.