Ingredients
1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) black beans, rinsed and drained1 can (14-1/2 ounces) Mexican stewed tomatoes, undrained1 can (8 ounces) tomato sauce1 small sweet red pepper, finely chopped1 small onion, chopped1 cup beef broth1 jalapeno pepper, seeded and minced2 tablespoons chili powder1/2 teaspoon salt1/4 teaspoon pepper1-1/4 pounds ground turkeyOptional: Sour cream and sliced jalapeno
Preparation
Combine the first 11 ingredients in a 6-qt. electric pressure cooker. Crumble turkey over top; stir to combine. Lock lid; close pressure-release valve. Adjust pressure to high and set time for 5 minutes.
Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Stir chili. If desired, serve with sour cream and additional jalapenos.
