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Description
With its rich blend of flavors, the Pressure-Cooker White Bean Mushroom Chili is a scrumptious twist on a classic dish. It's a perfect meal for those chilly days when you crave something hearty and comforting. Plus, the convenience of using a pressure cooker means you can enjoy this delicious chili in no time at all!
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 large (or 3 small) jalapenos, seeded and minced, plus 1 jalapeno, thinly sliced into
- rounds, for garnish
- 1 pound ground turkey
- 16 oz. Monterey Mushrooms®, sliced or diced (Whites or Baby Bellas)*
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 2 cups low-sodium chicken broth
- 1 tablespoon chili powder
- 1 teaspoon each of kosher salt and freshly ground black pepper, plus more to taste
- 1 cup sour cream, plus more for serving
- 1 1/2 cups shredded pepper jack cheese
- Chopped fresh cilantro, for garnish
*Selecting Monterey Mushrooms® "High Vitamin D" Mushrooms will provide you with 400 IU's of vitamin D per 3 oz serving, which is 50% of the Daily Value as recommended by the FDA.
Instructions
- Turn pressure-cooker to sauté setting. Heat oil and add onions and jalapenos. Cook, stirring occasionally until tender, about 3 to 4 minutes. Add turkey and mushrooms, and cook, breaking turkey up into small crumbles with a wooden spoon. Cook for about 6 to 8 minutes, until turkey is cooked and begins to brown.
- Stir in beans, broth, chili powder, salt and pepper until combined. Lock pressure-cooker lid, turn off the sauté setting, and set a 8-minute cook time at high pressure. Once cooking is done, release pressure valve manually. Remove lid. Stir in sour cream until combined.
- Divided chili between bowls. Top each bowl with a dollop of sour cream, cheese, jalapenos and cilantro.
- Serve and enjoy.
Notes
If you're feeling fancy, serve it alongside some warm cornbread for the ultimate comfort food feast.
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