Turkey And White Bean Chili

Thick with creamy white beans and chunks of turkey, this spicy chili is a winner anytime. Garnish it with diced avocados, shredded cheese, sour cream, and crushed tortilla chips.

SERVES 8

INGREDIENTS:

• 4 tablespoons canola oil
• 2 pounds ground turkey
• 1½ teaspoons salt, plus more if needed
• ½ teaspoon freshly ground black pepper, plus more if needed
• 1 large sweet onion, such as Vidalia, finely chopped
• 1 medium red bell pepper, seeded, deribbed, and coarsely chopped
• 1 medium yellow bell pepper, seeded, deribbed, and coarsely chopped
• 1 Anaheim chile pepper, seeded, deribbed, and coarsely chopped
• ½ teaspoon ancho chile powder
• ½ teaspoon ground cumin
• 2 tablespoons cornmeal
• 1½ cups small white beans, presoaked and drained
• 8 cups chicken stock or store-bought chicken broth

CONDIMENTS

• 2 Hass avocados, diced and tossed with 1 tablespoon fresh lime juice
• 1 to 2 cups sour cream
• 2 to 3 cups finely shredded mild cheddar cheese, or a combination of Monterey Jack and mild cheddar
• 3 to 4 cups corn tortilla chips, crushed
• Assorted hot sauces, such as Tabasco, Cholula, and chipotle hot sauce

INSTRUCTIONS:

1. Heat 2 tablespoons of the oil in the pressure cooker over medium-high heat.
2. Sprinkle the turkey evenly with the salt and pepper, add it to the pot, and sauté until it is no longer pink.
3. Add the onion, bell peppers, chile pepper, chile powder, cumin, and cornmeal, and sauté for 3 minutes, or until the onion is softened.
4. Add the beans and stock, and drizzle with the remaining 2 tablespoons of oil.
5. Lock the lid in place and cook the chili at high pressure for 25 minutes.
6. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
7. Taste the chili for seasoning and add more salt and pepper if necessary.
8. Serve the chili with the condiments.