clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pressure-Cooker Blended White Bean Chili

  • Author: Recipe courtesy of Mushroom Council
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x


All the gorgeous flavors of a chili that’s been simmering for hours ready in just 30 minutes!


Units Scale
  • 1 tbsp olive oil
  • 1 yellow onion, chopped
  • 2 large (or 3 small) jalapenos, seeded and minced, plus 1 jalapeno, thinly sliced into rounds, for garnish
  • 1 lb ground turkey
  • 1 lb crimini mushrooms or portabella mushrooms, cleaned and finely chopped
  • 2 (15-oz) cans cannellini beans, drained and rinsed
  • 2 c low-sodium chicken broth
  • 1 tbsp chili powder
  • 1 tsp each of kosher salt and freshly ground black pepper, plus more to taste
  • 1 c sour cream, plus more for serving
  • 1 1/2 c shredded pepper jack cheese
  • Chopped fresh cilantro, for garnish


  1. Turn pressure-cooker to sauté setting. Heat oil and add onions and jalapenos. Cook, stirring occasionally until tender, about 3 to 4 minutes. Add turkey and mushrooms, and cook, breaking turkey up into small crumbles with a wooden spoon. Cook for about 6 to 8 minutes, until turkey is cooked and begins to brown.
  2. Stir in beans, broth, chili powder, salt and pepper until combined. Lock pressure-cooker lid, turn off the sauté setting, and set a 8-minute cook time at high pressure. Once cooking is done, release pressure valve manually. Remove lid. Stir in sour cream until combined.
  3. Divided chili between bowls. Top each bowl with a dollop of sour cream, cheese, jalapenos and cilantro. Serve and enjoy.

Keywords: Slow Cooker, Soups, Vegetarian, Power Pairs

Select Language »