Healthy Blue Ribbon Chili

Upgraded version of the healthy frito pie chili with more chili and oomph.

Prep time: 15m, Total start-to-eat time: 1hr

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Ingredients

1.5 lb ground turkey (or beef)

3 tbsp salted butter (or oil)

1 large onion, finely diced

3 garlic cloves, crushed

2 x 14.5oz crushed fire roasted tomatoes, lightly drained

2 x 16oz pinto/pink/dark red kidney beans, rinsed and drained

1 chili in adobo sauce chopped (or poblano or similar chili, to adobo brings unique flavor)

1 jalapeno pepper seeds removed+diced (optional, can use canned)

2-4 tbspn 'chili better than buillon' or 'beef better than bouillon', to taste

Spices:

1/2 cup beer, like budweiser, stella, etc

1 8oz can tomato sauce

1/4 cup taco sauce, like Valentina

1 tbspn hoison sauce

1 tspn worcestershire sauce

2 tbspn cumin

1.5 tspn salt (or seasoned salt)

1 tspn italian seasoning (or emerill's)

1 tspn dried cilantro (or cilantro powder)

1/2 tspn chili powder (or less for ghost pepper, to taste)

Optional:

1 tspn celery salt (optional)

1.5-2 cups uncooked butternut squash, pealed and cut into small, 1/4 inch cubes

1 tspn creole seasoning, like old bay or Tony Chachere's creole

For serving (all optional):

1/2 cup plain yogurt (greek preferable), whipped in a cup with a fork - healthy sour cream substitute

Handful of tortilla chips

1/2 cup shredded sharp cheddar cheese

1/2 cup chopped scallions

1 sliced avocado

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Directions

1. Place butter on saute+more setting. once melted, add butter and pappers, saute stirring for five minutes until softened. add garlic and saute another minute

2. Add ground meat and stir, crumbling and breaking pieces with wooden sppon until browned but not fully cooked, about 3min. don't drain the delicious juices!

3. Add beer, diced tomatoes, tomato sauce, hoison and worcestershire. stir well and scrape up browned bits from pot

4. Add cumin, salt, italian seasoning, cilantro, celery salt, chili powder and creole seasoning, stir well

5. Add beans and do not stir - just lightly smooth them out to rest on top of chili

6. Set IP to manual+pressure cook at 5 minutes. quick release

7. Give everything a good stir then add bouillon, if using. let sit in keep wam for 10-15 minutes. Add ghost pepper powder to taste. If you have time, let flavors meld in fridge for a few hours - you can freeze leftovers too!

Adapted from Pressure Luck.