Instructions

1. 1

   Lightly coat a large skillet with cooking spray and place it over medium-high heat. Once the skillet is hot, add the ground turkey, breaking it apart into smaller bits as it cooks, and sprinkle in 1 teaspoon of salt.

2. 2

   Once the turkey has browned and is fully cooked, introduce the chopped onion and minced garlic; sauté for 3 minutes at medium heat.

3. 3

   Incorporate the can of Rotel tomatoes, diced sweet potato, tomato sauce, water, cumin, chili powder, paprika, additional salt, and the bay leaf into the skillet.

4. 4

   Cover the skillet and let it simmer on medium-low heat, stirring occasionally, until the sweet potatoes are tender and fully cooked, which should take about 25 minutes.

5. 5

   If necessary, stir in an extra 1/4 cup of water. Discard the bay leaf before serving.

6. 6

   Select the sauté function on the pressure cooker, spray the pot with oil, and brown the turkey, breaking it into smaller pieces as it cooks, seasoning with salt and cumin.

7. 7

   When the turkey is nicely browned and fully cooked, add the onion and garlic; continue to cook for 3 minutes.

8. 8

   Mix in the can of Rotel tomatoes, sweet potato, tomato sauce, water, cumin, chili powder, paprika, salt, and the bay leaf.

9. 9

   Secure the lid and cook on high pressure until the sweet potatoes are soft and tender, approximately 15 minutes. Allow for a natural release of pressure.

10. 10

    Remove the bay leaf and serve the chili warm.

Nutrition Information