I was at a wedding in New Mexico over Columbus Day Weekend and I brought back green chiles and chili powder from the Santa Fe Farmer’s Market and I’ve made this chili twice since — it’s very loosely based on Melissa Clark’s Pressure Cooker Classic Beef Chili.
Ingredients
4 tablespoons olive oil
1 pound ground turkey
3 teaspoons kosher salt
1 large onion, diced
4 New Mexico chili peppers, sliced
4 carrots, peeled and sliced
4 cloves garlic, finely grated or minced
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
14 ounces diced tomatoes
1 cup dried black beans
5–6 cilantro stems
To serve:
chopped cilantro leaves and tender stems
lime juice wedges
Sour cream
Cubed avocado
Pickled jalapeño
Radishes
Corn bread
Corn chips
Salsa
Shredded cheese
Using the saute function of the Instant Pot, heat 2 tablespoons of olive oil and then brown the ground turkey
Add 1 teaspoon of salt when turkey is cooked completely through and then using a slotted spoon, scoop it out of the Instant Pot and set it aside
Add the remaining 2 tablespoons of olive oil and the onion, chile peppers, carrots and garlic and saute for 5-7 minutes until the are soft and fragrant
Add 1 more teaspoon and then return the ground turkey to the Instant Pot and add an additional teaspoon of salt, chili powder, cumin, and oregano and cook for about another minutes, until well combined
Add 1 cup of dried back beans and stir until well-combined and then add 14 ounces of diced tomatoes and 5 cups of water and 5-6 whole stems of cilantro
Set Instant Pot to cook on high pressure for 1 hour
After 1 hour, manually release the pressure, fish out the cilantro stems, and serve with chopped cilantro leaves, lime juice wedges, sour cream, avocado, jalapeño, radishes, corn bread, corn chips, salsa, and shredded cheese
