Kalorik EPCK 47464 Manual Del Usuario página 26

TURKEY CHILI
Ingredients:
• 1 tbsp. vegetable oil
• 1.25 lb. ground turkey
• 1 medium onion chopped
• 1 medium green bell pepper
coarsely chopped
• 1/2 tsp. garlic powder
• 3 tsp. ground cumin
• 1 tsp. salt
• 3 tsp. chili powder
1. Using the sauté function, heat the vegetable oil until shimmering.
2. Add the ground turkey and begin browning the meat. When meat
begins to brown, stir in the chopped onion and pepper along with
the seasonings. Stir and cook about 1 minute.
3. Stir in the crushed tomatoes, the tomato sauce and the water. Add
the spicy V-8 juice or bloody Mary mix and the washed kidney
beans.
4. Secure the lid and set valve to the closed/seal position. Cook for 35
minutes.
5. When cooking time has elapsed, let the pressure release naturally.
Open the lid and stir the chili. Taste and adjust seasonings if
needed.
6. Serve hot with cheddar cheese and some sour cream.
LENTIL SOUP
Ingredients:
• 1 tbsp. vegetable oil
• 1 cup red lentils, rinsed
• 1 cup green/brown lentils, rinsed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tsp. cumin
• 1½ tsp. smoked paprika
• 1 tsp. salt
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• 1 (29 oz.) can tomato sauce
• 1 (29 oz.) can crushed tomatoes
• 1 1/2 cup water
• 1 cup V-8 Juice spicy hot flavor or
bloody Mary mix
• 1 lb. dried kidney beans; washed
• Shredded Cheddar cheese, sour
cream
• 2 carrots, sliced into ¼ inch
pieces
• 1 lb. waxy potatoes, such as
Yukon Gold
• 1 bunch Rainbow Chard or
similar greens, chopped
• 8 cups water
• Salt and pepper, to taste
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EPCK 47464 - 200605