INSTANTPOT TURKEY CHILI

INSTANTPOT TURKEY CHILI
Sharon Wolff

INGREDIENTS

• 2 t olive oil
• 1 pound ground chicken or turkey
• 1 yellow onion diced
• 1 t kosher salt
• 1 red bell pepper chopped
• 1 green bell pepper chopped
• 1 15-ounce can black beans undrained
• 1 C corn kernels - fresh, frozen or canned
• 1 T cumin
• 1t garlic powder
• 1T cayenne pepper or to taste
• 1T hot sauce or to taste
• 1/4 C water 
• 1 15 ounce can diced tomatoes undrained
• 2C salsa 
• 1C uncooked brown rice

INSTRUCTIONS

1. Turn the Instant Pot to SAUTE and heat oil. 
2.  Add the chicken, onion, salt. Cook and stir, until browned. 
 
3. Add the red bell pepper, green bell pepper, beans, corn, chili powder, cumin, garlic powder. Stir.
4. Add water and be sure to scrape sides of any bits of food to avoid burn warning. 
5. Add diced tomatoes and salsa. 
6. Rinse brown rice and drain and add to pot.
7. Push the rice down and stir into liquid, making sure to not leave any food bits on side. Spread it evenly so that it is submerged in liquid.
8. Cover and seal the Instant Pot. Cook on high pressure (manual) for 20 minutes. Allow the pressure to release naturally for 20 minutes, and then vent to release any remaining pressure.
 
9. Serve with your choice or toppings: hot sauce, cheese, green onions, avocado, over pasta....

NOTES: Leftovers freeze well

WINNER! ORGANIC CHILI WITH ZUCCHINI

Anne

This recipe won the Wolff's Flea Market 2017 Pot Luck Recipe Contest. We love that it was handwritten, and especially love the attention to organic ingredients!

INGREDIENTS
1 1/2 C zucchini - pureed
1 large onion - chopped - use Spanish or red onion

2 cloves garlic - chopped
1 pound (90% lean) organic ground beef
1 t fresh oregano or basil
1 t curry powder
1/4 t sea salt
1 can Roma tomatoes (organic)
1 can kidney beans (organic)
1/2 t ground pepper

DIRECTIONS
Peel and chop onion to get 1 cup
Peel and chop garlic
In saucepan, cook beef, onion and garlic for 10 minutes while stirring
Drain fat
Stir in oregano/basil, curry, salt, pepper, tomatoes and zucchini
Heat mixture on high until boiled, then reduce heat
Stir in beans
Cook uncovered 20 minutes, stirring occasionally

Notes:
Add hot sauce to make it spicier
Use ground turkey

CREAMY BROCCOLI KALE SOUP

Sharon Wolff

2 C chopped fresh kale
2 C chopped fresh broccoli
1 cube vegetable bouillon
2 T parsley
1 C soymilk
1/2 C shredded cheddar cheese

Place broccoli in soup pan with just enough water to cover it (about 3")
Add bouillon cube and parsley
Cook until broccoli is beginning to become tender
Add kale and stir
Cook until broccoli is tender - about 5 more minutes

Place in food processor and blend until creamy
Return to pot
Add soy milk and cheese
Cook until heated through

Serve with crumbled Wasa Rye Crackers

CHEESE SOUP

Anita Keith

4 chicken bouillon cubes
1 C chopped celery
2 1/2 C potatoes, cubed
2 large bags frozen California blend vegetables
1 quart water
1 large onion chopped
1 C carrots, chopped

Combine and cook the above until tender

Add 2 cans cream of chicken soup and 1 pound Velveeta Cheese
Cook until melted, stirring so mixture does not stick

HEARTY CROCK POT VEGETABLE SOUP

Linda Haller

Combine in crock pot. Simmer on low all day (8 hours)

1 can chicken broth
1 chopped onion
1 chopped red bell pepper
1 can pinto beans (drained)
1 can corn (drained)
1 can pork and beans
1 package chili seasoning mix
2 cans chopped tomatoes

FRENCH ONION SOUP

Anita Keith

2 T. margarine or butter

1 lg. onion, sliced and separated into rings

3 c. hot water

3 tsp. instant beef bouillon granules

½ tsp. Worcestershire sauce

Dash pepper

2 slices thin bread toasted

4 oz. shredded mozzarella

4 tsp. Parmesan cheese

Combine margarine and onion in 2 quart casserole dish. Cover and microwave on high for 8-11 minutes or until onions are translucent and tender, stirring once or twice. Add water, bouillon, Worcestershire sauce, and pepper. Recover and microwave on high for 6-8 minutes or until boiling. Reduce power to 50% (medium). Cook 5 minutes. Divide soup into four individual casserole dishes or bowls. Top each with ½ slice toasted bread and 2 tablespoons mozzarella. Sprinkle with Parmesan. Place bowls in oven. Microwave on high for 2-3 minutes or until cheese melts; rearrange bowls after half the cooking time to insure even cooking.