Ingredients
Scale
Soaked Beans
- 16 ounces dried navy beans
- 8 cups water
- 1 tablespoon fine sea salt
White Turkey Chili
- 1 tablespoon olive oil (or vegetable oil)
- 1 large onion, diced
- 3 garlic cloves, crushed
- ½ teaspoon fine sea salt
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon dried oregano
- ½ teaspoon cayenne pepper
- 1 pound ground turkey (preferably 85/15 lean-fat ratio)
- ½ teaspoon fine sea salt
- 5 cups chicken broth or water (preferably homemade broth or store-bought low sodium broth)
- 8 ounces canned diced green chilies (2 4-ounce cans)
- ½ teaspoon fine sea salt (if using homemade broth or water)
- 1 teaspoon brown sugar
- ½ teaspoon fresh ground black pepper
Instructions
- Sort and rinse the beans: Spread the navy beans on a rimmed baking sheet and discard any stones, dirt, or broken beans. Rinse the beans, then do an overnight soak or a quick soak.
- Overnight soak: Cover the beans with 8 cups water and add 1 tablespoon of salt. Leave the beans to soak for at least 8 hours, or overnight. Drain the beans and discard the soaking liquid.
- OR: Pressure Quick Soak for 1 minute with a 30-minute Natural Release: Put the beans, 8 cups of water, and 1 tablespoon of salt in an Instant Pot or another pressure cooker. Pressure cook at high pressure for 1 minute (“Manual” or “Pressure Cook” mode in an Instant Pot), then let the pressure come down naturally for a full 30 minutes. (Quick release any pressure remaining after 30 minutes, but let the beans rest for the full 30 minutes, even if the pressure releases itself earlier.) Drain the beans and discard the soaking liquid.
- Sauté the aromatics and spices: Set the Instant Pot to sauté mode adjusted to high (medium-high heat in a stovetop PC). Add the olive oil and heat until shimmering, about 3 minutes. Stir in the onions and garlic, and sprinkle with ½ teaspoon salt. Sauté, occasionally stirring, until the onions soften, about 5 minutes. Make a hole in the center of the onions and add the cumin, coriander, oregano, and cayenne. Toast for 1 minute, then stir the spices into the onions.
- Start the turkey, then everything in the pot: Add the ground turkey to the pot, sprinkle with ½ teaspoon of fine sea salt, then stir the turkey into the onions. Cook, stirring and breaking up the turkey until it loses its pink color, about 5 minutes. Stir in the chicken broth (and ½ teaspoon salt if using homemade broth or water). Scrape the bottom of the pot with a flat-edged wooden spoon to loosen any stuck bits of turkey, onions, or spices. Stir the drained navy beans and the diced chilies into the pot.
- Pressure Cook for 10 minutes with a Natural Release: Lock the Instant Pot lid and pressure cook at high pressure for 10 minutes (Use “Manual” or “Pressure Cook” mode in an Instant Pot), or for 8 minutes if using a stovetop pressure cooker. Let the pressure come down naturally, about 20-30 minutes. If you’re in a hurry, you can quick release any remaining pressure after 15 minutes of natural release.
- Serve: Carefully remove the lid, tilting it away from you to avoid the hot steam. Stir in the brown sugar and freshly ground black pepper. Ladle into bowls, and add your favorite chili toppings (mine are shredded cheese, sour cream, diced onions, and tortillas.) Serve and enjoy!
Notes
Cooking dried navy beans without soaking: Sort and rinse the beans as directed and skip the soaking step. Increase the chicken broth or water to 6 cups, and increase the pressure cooking time to 30 minutes at high pressure. The rest of the recipe works the same.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Weeknight Dinner
- Method: Pressure Cooker
- Cuisine: American