Turkey Chili

2 tablespoons extra virgin olive oil 3 pounds ground turkey (6-7% fat) 2 cups chopped onion 1 red or yellow bell pepper, cut in ½-inch dice 4 clove garlic, peeled and chopped 3 tablespoons chili powder 1½ teaspoons ground cumin 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1 teaspoon ground coriander 1 teaspoon oregano 2 cans (14-15 ounces each) diced tomatoes with juices ¼ cup low sodium chicken broth or stock 1 teaspoon kosher salt, or to taste 1 bay leaf 2 tablespoons cornmeal

Calories 355 (50% from fat) • carb. 14g • pro. 14g • fat 22g • sat. fat 1g • chol. 110mg • sod. 289mg • calc. 51mg • fiber 4g

Add 1 tablespoon of the oil to the cooking pot of the Cuisinart Pressure Cooker. Select Browning and let oil heat for 3 to 4 minutes. When oil is hot, cook the ground turkey, about ½ pound at a time breaking up meat with a wooden spatula, until browned, about 3 to 5 minutes. Move meat as little as possible while browning for best results. Remove to a bowl as meat is browned. Turn off. Select Sauté. Add chopped onion, pepper, and garlic to the Cooking Pot. Cook, stirring for 2 to 3 minutes until the onion becomes translucent. Stir in the chili powder, cumin, allspice, cinnamon, coriander and oregano. Cook for 2 to 3 minutes until aromatic. Stir in reserved meat, tomatoes, chicken broth/stock, salt, and bay leaf. Cover and lock lid in place. Select High Pressure and set timer for 10 minutes. When audible beep sounds, use Natural Pressure Release. When float valve drops, turn off and remove lid, tilting away from you to allow steam to disperse. Stir cornmeal into chili and select Simmer. Simmer chili for 10 to 15 minutes to allow the cornmeal to thicken it. Remove and discard bay leaf before serving.