chili, Cooking, cornbread, Food, healthy, Ninja Foodi, Pressure Cooker, recipe
So my electric pressure cooker recently died. I’ve kind of been waiting for that day, so I could get one of the new gadgets that came out after I got that appliance. I took the leap and bought a Ninja Foodi. It was a great investment! This thing can just about do anything! Tonight was my first time really experimenting and making up my own recipe. I was incredibly happy with how it turned out!
This chili was delicious and I even managed to sneak in some vegetables! I had some zucchini that needed to be used, so I diced it up and threw it in. It was a great add!!!
I also loved the cornbread “dumplings”! I usually bake cornbread to accompany our chili and most of the time my husband crumbles his up and puts it right in the chili, so I thought I would try and simplify things and cook the cornbread right in the pot with the chili. It was perfect!!!
I hope you enjoy it! It’s a perfect meal as the evenings get chillier!
Turkey Chili with Pepper Jack Cornbread Dumplings (6-8 servings)
1 pound ground turkey
2 – 14 oz cans black beans, drained and rinsed
1 – 28 oz can crushed tomatoes in puree
1 – 4 oz can diced chiles
1/3 cup beer
1/2 large yellow onion, diced
1 jalapeno, seeded and finely diced
1/4 cup chopped cilantro
1 zucchini, diced
3 garlic cloves, chopped or pressed
1 heaping tablespoon chili power
1 tbsp cumin
3 tsp kosher salt
3 tsp ground pepper
3 tsp garlic powder
3 tsp onion powder
1 box Jiffy corn muffin mix
1/3 cup milk
1/2 cup pepper jack (or cheddar) Shredded cheese
1 tsp Tajin seasoning
Sour Cream (optional)
Place turkey, beans, tomatoes, chiles and beer in the large pot. Break apart the raw meat. Put on the pressure lid making sure the pressure release valve is in the seal position. Select pressure and set to high. Set time to 15 minutes. Select start/stop to begin cooking.
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to vent. Remove the lid.
Select Sear/Sauté and set to Medium. Select Start/Stop. Add onion, jalapeno, cilantro, zucchini, garlic and spices, stir. Bring to a simmer and cook for 5 minutes, stirring occasionally.
Meanwhile, mix cornbread batter by combining muffin mix, egg, mild, cheese and Tajin.
When chili is done simmering, spoon cornbread batter over the top of the chili. Close the crisping lid. Select Bake/Roast, set temperature to 350 degrees and set the time to 15 minutes. After 10 minutes, open lid and insert a toothpick in the cornbread. If it comes out clean the corn bread is clean. If it’s not done cook for a few more minutes until done.
When cornbread is done sprinkle a bit more cheese over the top of the dish and allow to cook a couple more minutes until chili is done.
The chili is great topped with sour cream. Enjoy!!!
Wow! Looks so yummy, I will try this recipe 😊
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Inside Kel's Kitchen said:
Thanks! It really was good and made for delicious leftovers!
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