|2||lbs. Maple Leaf Prime Ground Turkey|
|2 tbsp||(30 mL) ground cumin|
|2 tbsp||(30 mL) chilli powder|
|1 1/2 tsp||(7.5 mL) salt|
|1||onion, peeled and quartered|
|2||celery ribs, roughly chopped|
|1||carrot, roughly chopped|
|2 cups||(500 mL) broccoli florets|
|2 cups||(500 mL) kale, roughly chopped|
|2 tbsp||(30 mL) tomato paste|
|1 L||tomato puree|
|1||540mL can black beans, drained and rinsed|
|1/2 cup||(125 mL) Greek yogurt|
|3/4 cup||(180 mL) cup cheddar cheese|
|1/4 cup||(60 mL) sliced green onion|
Set instant pot to sauté. Add turkey, cumin, chilli powder, and salt. Stir to combine. Let turkey brown, about 8 minutes stirring intermittently.
Place onion, celery, carrot, broccoli, kale and garlic into a food processor. Pulse until mixture becomes a smooth paste. Add vegetable mixture to instant pot with turkey and stir to combine.
Stir in tomato paste and tomato puree. Close lid and set Instant Pot to chilli and cook for 30 minutes. Allow pressure to release for 10-15 minutes or quick release with the vent.
Stir in beans and allow to heat through.
Garnish with Greek yogurt, grated cheddar cheese, green onion and lime.
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