Step 1

Brown the ground turkey over medium-high heat for a few minutes until crumbly (about 5 to 7 minutes).

Step 2

Stir in onion, peppers, garlic, spices, broth, maple syrup, salt and pepper. Continue to cook over medium heat for another 8-10 minutes, until vegetables are tender.

Step 3

Add the kidney beans, tomatoes, tomato sauce, and bring to a boil.

Step 4

Reduce heat and simmer over low heat for 1.5 to 2 hours, stirring frequently.

Step 5

Serve and enjoy!

Step 6

Brown the ground turkey on the sauté setting for a few minutes until crumbly (about 5 to 7 minutes).

Step 7

Add in the the onion, peppers, garlic, spices, broth, maple syrup, salt and pepper. Continue to cook over medium heat for another 7 or 8 minutes, until vegetables are tender.

Step 8

Add the kidney beans, tomatoes, tomato sauce.

Step 9

Place the lid on, lock it and set the valve to sealing.

Step 10

Cook on high pressure for 12 minutes, and allow the pot to release pressure naturally (do not use quick release). Mine took about 24 minutes to fully release, FYI.

Step 11

After pressure indicator has lowered, switch the lever to venting, and remove the lid.

Step 12

Brown the ground turkey in a large pan on the stovetop over medium heat for a few minutes until crumbly (about 5 to 7 minutes).

Step 13

Stir in onion, peppers, garlic, spices, wine/broth, maple syrup, salt and pepper.

Step 14

Continue to cook over medium heat for another 7 to 8 minutes, until vegetables are tender.

Step 15

Transfer everything to the slow cooker, and add in the kidney beans, tomatoes and tomato sauce.

Step 16

Simmer on low for 8 hours, or on high for 4 hours.