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ALL OF THE BEANS.
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Pressure Cooker Chipotle Double Bean Chili
Recipe created for Bush's® by Brandy O’Neil, author of cooking blog “Nutmeg Nanny”. Serve this pressure cooker chili perfection during the game, or on your family’s next Mexican Night. There is never a bad time for this delicious, double-bean dish!
- Prep Time
10 Mins
- Cook Time
50 Mins
- Serves
4 to 6
Ingredients
- 1 Tbsp extra virgin olive oil
- 1 lb ground turkey
- 3 cloves garlic, minced
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 to 2 chipotle peppers in adobo, seeded and diced
- 2 Tbsp chili powder
- 2 tsp cumin
- 2 tsp smoked paprika
- 2 tsp dried oregano
- 1 tsp kosher salt (or medium fine sea salt)
- 1 tsp black pepper
- 1 (15 oz) can Bush's® Black Beans, drained and rinsed
- 1 (15 oz) can Bush's® Dark Red Kidney Beans, drained and rinsed
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 (6 oz) can tomato paste
- 1 (4 oz) can diced green chiles
- 2 cups chicken stock
- 2 cups frozen corn kernels
Optional Toppings
Cotija cheese, Minced cilantro
Cooking Instructions
- 1HEAT
Set pressure cooker to sauté setting and add olive oil.
- 2SAUTE
When oil is hot, add ground turkey, garlic, onion, bell pepper, chipotle peppers, chili powder, cumin, smoked paprika, dried oregano, kosher salt and black pepper. Brown the meat and vegetables — cook for about 15 minutes.
- 3COMBINE
Add beans, tomatoes, tomato paste, green chiles, corn and chicken stock.
- 4COOK
Put on lid to pressure cooker, set to manual, pressure high and 20 minutes time. Mixture will come to pressure, cook for 20 minutes, and afterward, let it slowly depressurize for 15 minutes. After 15 minutes, release manually and remove lid.
- 5GARNISH
Serve topped with sprinkle of Cotija Cheese and minced cilantro.