BELLA CROCK POT INSTRUCTIONS RECIPES

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SLOW COOKER 3-BEAN TURKEY CHILI RECIPE | CROCK POT CHILI



Slow Cooker 3-Bean Turkey Chili Recipe | Crock Pot Chili image

This easy turkey chili recipe uses lean ground turkey and a whole lotta beans! Make this in the slow cooker or Instant Pot, then pile on your favorite chili toppings and enjoy!

Provided by Gina

Categories     Dinner

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 10

Number Of Ingredients 13

1.3 lb 20 oz 99% lean ground turkey breast
1 small onion (chopped)
1 28 oz can diced tomatoes, drained
1 16 oz can tomato sauce
1 4.5 oz can chopped chilies
1 15 oz can chickpeas, drained
1 15.5 oz can black beans, drained
1 15.5 oz can small red beans, drained
2 tbsp chili powder
1 tsp cumin
1/2 cup chopped red onion
1/2 cup chopped fresh cilantro for topping
optional toppings (shredded cheddar, avocado, sour cream, etc)

Steps:

  • Slow Cooker Directions:
  • Instant Pot Directions:

Nutrition Facts : ServingSize 1 cup, Calories 231 kcal, CarbohydrateContent 27.5 g, ProteinContent 19.5 g, FatContent 5 g, SaturatedFatContent 1.5 g, CholesterolContent 42 mg, SodiumContent 526 mg, FiberContent 8 g, SugarContent 6.5 g

PRESSURE COOKER POT ROAST RECIPE - MEALTHY.COM



Pressure Cooker Pot Roast Recipe - Mealthy.com image

You can have a lovely, tender pot roast ready for the entire family without ever warming up the oven thanks to this pressure cooker pot roast recipe. A beautiful beef chuck roast or shoulder is seasoned and seared in the MultiPot. Then onion and garlic add flavor and dimension. The key to making this dish perfectly tender and juicy is adding beef broth and red wine. Rosemary and thyme bring a fresh elegance while potatoes and carrots round out the meal. Believe it or not, everything is done and ready to enjoy in just about 90 minutes.

Provided by Team Mealthy

Total Time 1 hours 30 minutes

Yield 8 serving(s)

Number Of Ingredients 12

1 (3 pound) boneless beef chuck roast or shoulder, trimmed
salt and freshly ground black pepper
2 tablespoons olive oil
1 large yellow onion, chopped
3 garlic cloves, minced
1 (14.5 ounce) can beef broth
¾ cup dry red wine
2 fresh thyme sprigs
2 fresh rosemary sprigs
2 pounds Yukon Gold potatoes, scrubbed and cut into 1½-inch chunks
6 carrots, peeled and cut into 1½-inch chunks
1 bay leaf

Steps:

  • Season beef generously with salt and pepper. Heat olive oil in a pressure cooker on sauté function. Brown beef completely, 5 to 7 minutes per side; remove to a plate. Fry onion and garlic in the fat remaining in the pressure cooker until soft and fragrant, about 3 minutes. Pour beef broth and red wine into the cooker to deglaze the bottom, using the flat edge of a wooden spoon to scrape any browned bits of food from the cooking surface. Return the beef to the pressure cooker; add the thyme and rosemary sprigs. Seal cooker and cook on High Pressure for 55 minutes. Allow the pressure to release naturally. Add the potatoes, carrots, and bay leaf to the pot. Seal the lid and cook on High for an additional 4 minutes. Use quick-release valve to relieve pressure. Remove and discard the bay leaf and thyme and rosemary sprigs. Transfer beef to a large serving platter. Arrange the vegetables around the pot roast to serve.

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