Select the saute mode on the pressure cooker for medium heat. When the display reads HOT, add ground turkey. Break up the meat as it cooks, about 5 minutes until browned. Add ground beef and repeat the process.
- Add celery, onion, and all spices. Cook for a few minutes, stirring frequently. Turn off the saute mode.
- Add black soy beans and diced tomatoes, including the liquid in both cans, and tomato sauce. Stir to combine. Top with 1/4 cup water and bay leaves.
- Secure and seal the lid. Cook at high pressure for 20 minutes, followed by a manual pressure release.
- Uncover, discard bay leaves, and stir the chili. Taste and adjust salt and other seasonings as needed. Serve with favorite toppings.
|Makes 8 Servings|
|Amount Per Serving (1 cup):|
|Calories 270 (38% from fat)|
|Total Fat 12g||18%|
|Saturated Fat 3g||16%|
|Net Carb 5.5g|
|Total Carb 11g||4%|
|Dietary Fiber 5.5g||21%|
NOTES & TIPS
Low Carb. Chilis can definitely be keto friendly and low carb, as long as you watch out for tomatoes and beans, which is where most of the carbs are found. In this recipe, I’ve kept the tomatoes to a minimum — just some diced tomatoes and tomato sauce — and I use a small amount of onions. Nearly all beans are very dense with carbs; for example, a 15 ounce can of black beans typically has 45g of net carbs. Without sacrificing the “beany” flavor that’s so quintessential for chilis, I’ve opted to use black soy beans, which only have 3.5g net carbs per 15 ounce can. I use black soy beans from the Eden brand — you can find them in some supermarkets as well as Amazon. Serving and Leftovers. You can enjoy the chili as-is, or add your favorite toppings. I usually add shredded sharp cheddar cheese and sliced scallions, and sometimes avocado and sour cream. Got leftovers? You can either refrigerate or freeze individual servings, both options work well. I think this chili tastes even better the next day, after the flavors have had some time to get acquainted.