Mains · Gluten-free · Dairy-free

Turkey Chili

Name: Turkey Chili
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings
Ingredients: 3 garlic cloves, chopped; 1 small onion, peeled and chopped; 1 poblano pepper, seeded and chopped; 2 carrots, peeled and chopped; 15 oz (425 g) canned whole kernel corn, drained; 15 oz (425 g) canned black beans; 15.5 oz (440 g) canned fire-roasted tomatoes; 2 cups (280 g) cooked turkey, diced; 1 1/2 cups (360 ml) vegetable stock; 1/2 cup (120 ml) tomato sauce; 1/2 tsp ground cumin; 1/2 tsp salt; 3 tbsp cornstarch; 3 tbsp cold water

A mild chili that puts leftover cooked turkey to use with black beans, corn, carrots and a poblano pepper. The Microwave Pressure Cooker does in 25 minutes what would take an hour of simmering, and a cornstarch slurry thickens it at the end.

In brief Turkey Chili is a mains recipe cooked in the Tupperware Microwave Pressure Cooker. It takes 50 minutes in total and serves 6 servings.

Total time: 50 min
Prep: 15 min
Cook: 25 min
Rest: 10 min

Jump to recipe ↓

Product usedTupperware Microwave Pressure Cooker

Tupperware Microwave Pressure Cooker recipes (26)See the product ↗

Method

Put everything except the cornstarch and cold water into the base of the Tupperware Microwave Pressure Cooker and stir. Close the cover and lock it.
Microwave for 20 minutes at full power (1000 W maximum), then let the pressure release naturally.
Stir the cornstarch into the cold water in a small bowl until dissolved. Open the cooker, stir in the mixture, lock the cover again and microwave for 5 more minutes at full power.
Serve hot with your choice of toppings.