Ingredients
| Turkey (ground) | 18kg |
| Navy Beans | 6kg |
| Carrots (diced) | 1.5kg |
| Celery (diced) | 1.5kg |
| Onion (diced) | 1.5kg |
| Bell Peppers (diced) | 4kg |
| Paprika | 600g |
| Dried Oregano | 50g |
| Cayenne Pepper | 50g |
| Cumin | 50g |
| Kosher Salt | 150g |
| Crushed Tomatoes | 500g |
| Tomato Paste | 200g |
| Dried Basil | 50g |
| Olive Oil | 500ml |
| Garlic (minced) | 50g |
| Black Pepper | 50g |
| Chicken Stock | 3lt |
Procedure
- Preheat braising pan to 390°F for continuous run.
- Add oil and turkey cooking until brown
- Add onion, carrot, celery and peppers.
- Add everything else and bring to a boil.
- Lock down the lid. Set the timer for 45 minutes and cook under pressure.
- After the timer has expired, allow the pressure to release and unlock the lid; allowing the excess steam to release before lifting the lid fully.
