Save Time with Pressure Cookers

Pressure Cooker ChiliServes: 10 | Serving Size: 1 cupIngredients: ??1 pound of dried kidney beans1 tsp vegetable oil1/2 onion, chopped1/2 pound lean ground turkey1 mild green chili pepper1 tsp garlic powder1 tsp cumin2 tsp chili powder1 tsp oregano1 can diced tomatoes1 cup diced winter squashDirections:Soak beans overnight, then drain in a colander. Place the beans in a stovetop pressure cooker and cover with water up to the maximum line on the pressure cooker. Cook on high heat for 15 minutes.Meanwhile, prepare the rest of the ingredients.Sauté the onion and garlic in the vegetable oil. Add the turkey, seasonings, and vegetables. Bring to a boil.Reduce to a simmer and cover.When the beans are tender, remove them from the pressure cooker and drain them. Add them to the mix of vegetables on the stovetop. Cook for 5 to 10 minutes on low heat. Serve hot.Nutrition Information:Serves 10. Each serving contains 206 calories, 3 g fat, 1 g saturated fat, 0 g trans fat, 16 mg cholesterol, 32 mg sodium, 31 g carbohydrate, 12 g dietary fiber, 2 g sugar, and 16 g protein.Each serving has 4% DV vitamin A, 28% DV vitamin C, 8% DV calcium, and 22% DV iron.Chef’s Tips:This chili freezes very well, so make it ahead of time for a healthful dinner in a hurry.