The flavors of this chili are inspired by Mexico’s famous Mole Poblano – chiles, spices, and a hint of sweet from cocoa powder, cinnamon, and sugar.2
This chili has a heavier meat to bean ratio than I usually use. My grocery store started selling 3 pound packs of ground turkey, and whenever they’re on sale I grab a pack and make this chili. 3 Tim is happy with all bean chili, but Ben prefers all meat chili. This recipe lets me lean the recipe towards Ben’s preferences without leaving Tim out.
Looking for a weeknight chili, made easy by the pressure cooker? Look no farther – this is the recipe you seek.
Recipe: Pressure Cooker Turkey and Black Bean Chili
- 6 quart or larger pressure cooker (I love my Instant Pot Duo)
Pressure Cooker Turkey and Black Bean Chili recipe – turkey bean chili for a busy weeknight.
- 1 pound dried black beans, sorted and rinsed
- 2 quarts water
- 1 tablespoon Diamond Crystal kosher salt or 1 1/2 teaspoons table salt
- 3 pounds ground turkey
- 1 large onion, minced
- 3 cloves garlic, crushed
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano (Mexican oregano if you can find it)
- 1 teaspoon cocoa powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 4 cups chicken stock (or water)
- 14 to 16-ounce can crushed tomatoes (or tomato sauce)
- 1 tablespoon brown sugar
- 1 teaspoon fresh ground black pepper
- Soak the beans: Sort and rinse the black beans, then cover with 2 quarts water and add the salt. Soak the beans overnight (or at least 8 hours) at room temperature. Drain and rinse the beans.
- Sauté the aromatics: Heat 1 tablespoon of vegetable oil in the pressure cooker pot over medium heat (Use sauté mode in an electric pressure cooker) until the oil is shimmering. Add the onion, garlic, and 1/2 teaspoon salt to the pressure cooker. Sauté until the onions start to soften, about 5 minutes.
- Toast the spices and cook the turkey: Make a hole in the center of the onion mix and add the chili powder, cumin, oregano, cocoa, cinnamon, and allspice. Let them sit until you smell the spices toasting, about 1 minute, then stir into the onions. Add the turkey and stir to coat with the onions and spices. Cook, stirring often and breaking up the turkey, until it loses its pink color, about 5 minutes.
- Cook the chili: Stir the black beans, chicken stock, and crushed tomatoes into the pot. Lock the lid on the pressure cooker and bring up to high pressure. Reduce the heat to maintain the pressure, and cook at high pressure for 12 minutes in a stove top cooker, 15 minutes in an electric cooker. Turn off the heat and let the pressure come down naturally, about 20 minutes. Remove the lid carefully, opening away from you – even when it’s not under pressure, the steam in the cooker is very hot.
- Season and serve: Stir in the brown sugar and black pepper, then taste and add salt if needed. (I usually add another teaspoon of kosher salt.)
Serve with your favorite chili toppings. I like pickled jalapeños and diced onions; Natalie makes cheese, sour cream, and chili soup; Ben likes tortilla chips, diced onions, and sour cream, and Tim loads up on habaerno hot sauce. (Yes, Tim can stand the heat.)
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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