Ingredients
1 pound lean ground turkey1-1/2 cups water2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained1 jar (24 ounces) meatless pasta sauce1 can (16 ounces) hot chili beans, undrained1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) pinto beans, rinsed and drained3/4 cup chopped celery3/4 cup chopped onion3/4 cup chopped green pepper1/2 cup frozen corn2 tablespoons chili powder1 teaspoon ground cumin1/4 teaspoon pepper1/8 to 1/4 teaspoon cayenne pepperOptional toppings: Sour cream, cubed avocado, diced jalapeno peppers
Preparation
Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook turkey until no longer pink, 6-8 minutes, breaking it into crumbles; remove and drain turkey. Add water to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Return turkey to pressure cooker. Stir in tomatoes, pasta sauce, beans, celery, onion, green pepper, corn and seasonings.
Lock lid; close 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.
