Two-Bean Turkey Chili
This tasty chili, which has just a hint of heat, is perfect for family get-togethers. Add a tossed green salad, sprinkled with shredded carrots, and whole-grain rolls.
Serves6 to 8
Cooking MethodSlow Cooking
One Pot MealYes
OccasionBuffet, Casual Dinner Party, Game Day
Recipe CourseMain Course
Dietary ConsiderationDiabetic, Egg-free, Gluten-free, Healthy, Lactose-free, Low Carb, Low-fat, Peanut Free, Soy Free, Tree Nut Free
Taste and TextureGarlicky, Herby, Savory, Spiced
- 1 tablespoon (15 ml) olive oil
- 4 stalks celery, diced
- 2 onions, finely chopped
- 6 cloves garlic, minced
- 1 tablespoon (15 ml) cumin seeds, toasted and ground (see tips)
- 2 teaspoons (10 ml) dried oregano
- 1/2 teaspoon (2 ml) cracked black pepper
- Zest of 1 lime
- 2 tablespoons (25 ml) fine cornmeal
- 1 cup (250 ml) chicken or turkey stock
- 1 can (28 oz/796 ml) tomatoes, with juice, coarsely chopped
- 2 pounds (1 kg) skinless boneless turkey breast, cut into ½-inch (1 cm) cubes
- 2 cans (each 14 to 19 oz/ 398 to 540 ml) pinto beans, drained and rinsed
- 2 cups (500 ml) frozen sliced green beans
- 1 tablespoon (15 ml) New Mexico or ancho chili powder, dissolved in 2 tbsp (25 ml) lime juice
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 can (4½ oz/127 ml) diced mild green chiles
- 1 jalapeño pepper or chipotle pepper in adobo sauce, diced (optional)
In a skillet, heat oil over medium heat for 30 seconds. Add celery and onions; cook, stirring, until celery is softened, about 5 minutes. Add garlic and cook, stirring, for 1 minute. Add cumin, oregano, pepper and lime zest; cook, stirring, for 1 minute. Add cornmeal and toss to coat. Add stock and cook, stirring, until mixture boils, about 1 minute. Add tomatoes with juice and return to a boil. Transfer to slow cooker stoneware.
2. Stir in turkey, pinto beans and green beans. Cover and cook on Low for 8 hours or on High for 4 hours, until turkey is tender and mixture is bubbly. Add chili powder solution, green and red peppers, mild green chiles and jalapeno (if using). Cover and cook on High for 30 minutes, until bell peppers are tender.
Complete Step 1. Cover and refrigerate for up to 2 days. When you’re ready to cook, continue with the recipe.
Works in slow cookers from 3½ to 6 quarts.
You’ll need about 3 cups (750 ml) cubed turkey breast to make this chili.
You can also use leftover turkey. Use 3 cups (750 ml) shredded cooked turkey and add along with the bell peppers.
Add the jalapeñno pepper if you’re a heat seeker; add the chipotle in adobo sauce if you like a hint of smoke as well.
Toasting the cumin seeds intensifies their flavor. Stir the seeds in a dry skillet over medium heat until fragrant, about 3 minutes. Transfer to a mortar or spice grinder and grind.
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2008 Judith Finlayson