"Quick (and healthyish!) Turkey & Sorghum Grain Chili. The first time I tasted chili was in South Korea. We, the English teachers were invited to a party at the Air Force base just outside of Wonju...Camp Long, I think it was called. They handed me a red plastic cup with maybe 2 spoonfuls in it, because those soldiers treasured it so much they were stingy. Anyways, I sometimes make chili now, especially when it rains...Drink wine, listen to Miles Davis and remember that day I slipped and fell in front of everyone ther.
Don't love the texture of ground turkey (?
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- Recipe Card
Prep time 15mins
Cook time 20mins
Serves or Makes: 4-6
Recipe Card
ingredients
- 1 tablespoon olive oil
- 1 yellow onion, finely chopped
- 1 red pepper, stemmed, seeded and finely chopped
- 1 poblano pepper, stemmed, seeded and finely chopped
- 4 cloves garlic, minced
- 1/2 pound lean ground turkey
- 2 cups cooked sorghum grain
- 2 tablespoons chili powder
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon chopped chipotle pepper
- 4 cups chicken stock
- 1 (14.5-ounce) can fire-roasted tomatoes
- 1/2 cup chopped cilantro
Method
Step 1
In an electric pressure cooker, heat oil on sauté mode. Sauté onion, peppers and garlic until translucent. Add ground turkey, cooked sorghum grain, chili powder, salt, oregano, cumin, cayenne and chipotle. Sauté for 5 minutes, then stir in chicken stock and fire roasted tomatoes. Put the lid on and set to manual mode for 20 minutes. Once pressure is released, adjust seasoning and stir in cilantro, then serve.