I love to use the pressure cooker, as it saves on fuel and time. With only one burner being used, it does not heat up the cabin too much. This chilli recipe is simple to make, and is enough for 6 people. I make this amount and then freeze the extra portions. It reheats really well! Another tip with this recipe – I hate to waste any thing so I throw the bones in too. The last bits of meat fall off after cooking and who wouldn’t want that flavor!
- 2 turkey thighs, skinned and diced
- chopped onion
- diced jalapenos (to taste)
- 1 can chilli beans (I like chilli black beans with jalapenos and lime)
- 1 can garbanzo beans
- 1 can southwestern corn
- 1 cup brown basmati rice
- 1 cup water
Heat the oil in a pressure cooker. Sautee the onions and jalapenos for one to two minutes, then add the turkey. Cook for a further two minutes, then add the beans, corn, water and rice. Stir.
Bring to a boil, then seal the pressure cooker. Cook under medium pressure for 25 minutes, then remove from the heat and allow natural pressure release.