TURKEY CHILI (3 minutes, high pressure)
1 tablespoon olive oil
1/2 pound smoked turkey sausage, cut into
2 cups coarsely chopped onions
2 teaspoons whole cumin seeds
1 cup chicken broth
1 1/2 tablespoons mild chili powder, plus more if needed 1/2 teaspoon salt, or to taste
1/4 teaspoon ground cinnamon
2 large green and 2 large red bell peppers, seeded and diced One
1 or 2 cloves garlic, pushed through a press
2 tablespoons cornmeal or
Garnishes: sour cream and chopped cilantro
1.Press START and BROWN. Heat oil in Pressure Cooker and brown sausage well on both sides. Remove and set aside.
2.Add ground turkey and cook, stirring constantly and breaking up clumps, until it is no longer pink, 2 to 3 minutes. Stir in onions and cumin and cook an additional minute, stirring frequently.
3.Stir in broth, reserved sausage, chili powder, salt, cinnamon, and bell pep- pers. Pour tomatoes on top.
4.Pull Lid Handles apart and set Lid on Pressure Cooker. Slide Safety Lock to LOCK position. Point Pressure Regulator Knob to PRESSURE.
5.Set PRESSURE MODE for HIGH and COOK TIME for 3 minutes. Press START Button.
6.When Pressure Cooker beeps three times, STOP Light will illuminate. Quickly release pressure by holding down QUICK STEAM RELEASE Button until red Pressure Indicator Rod drops.
7.Slide Safety Lock to UNLOCK. Pull Lid Handles apart and remove Lid.
8.Press COOK MODE Button until the Red Indicator Light next to BROWN is lit. Press the START/STOP Button until the Green START Indicator Light illuminates and the Red BROWN Indicator Light flashes. Stir in garlic and adjust seasonings. If chili is too thin, sprinkle on corn meal while stirring. Cook until chili is thickened and garlic loses its raw taste, about 3 min- utes.
9.Serve in large bowls, garnished with sour cream and cilantro.
Serves 4 to 6
Adapted from THE PRESSURED COOK, copyright Lorna Sass, 1998. By permission of Harper Collins Publishers, Inc.
33