Turkey Navy Bean Chili

Chef Corey Siegel


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


  1.  Preheat braising pan to 390°F for continuous run.
  2.  Add oil and turkey cooking until brown
  3.  Add onion, carrot, celery and peppers.
  4.  Add everything else and bring to a boil.
  5.  Lock down the lid. Set the timer for 45 minutes and cook under pressure.
  6.  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.
Turkey Navy Bean Chili 2020-01-06T13:42:31+00:00 Electrolux Professional