Two-Bean Turkey Chili
Serves: 4
Lelia Marks
1 January 1970
Based on User reviews:
44
Spice
54
Sweetness
49
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
4 cups
Pinto Bean (cooked see tips)1 tbsps
Oil2 stalks
Celery (thinly sliced)6 cloves
Garlic (minced)1 tbsps
Ground Cumin (see tips)2 tsps
Oregano (dried)2 tbsps
Cornmeal (fine)1 cup
Chicken2 cups
Green Bean (frozen sliced)1 tbsps
Mexico (new)Directions:
1
Cover and cook on Low for 6 hours or on High for 3 hours, until turkey is tender and mixture is bubbly
2
Add chile powder solution, green and red bell peppers, mild green chiles, and jalapeño pepper, if using
3
Cover and cook on High for 30 minutes, until bell peppers are tender
4
In a skillet, heat oil over medium heat
5
Add onions and celery and cook, stirring, until celery is softened, about 5 minutes
6
Add garlic and cook, stirring, for 1 minute
7
Add cumin, oregano, peppercorns and lime zest and cook, stirring, for 1 minute
8
Add cornmeal and toss to coat
9
Add broth and cook, stirring, until mixture boils, about 1 minute
10
Add tomatoes with juice and return to a boil
11
MAKE AHEAD: Complete Step 1
12
Cover and refrigerate for up to 2 days
13
When you're ready to cook, continue with the recipe
14
Transfer to slow cooker stoneware
15
Stir in turkey, pinto beans and green beans
16
Cover and cook on Low for 6 hours or on High for 3 hours, until turkey is tender and mixture is bubbly
17
Add chile powder solution, green and red bell peppers, mild green chiles, and jalapeño pepper, if using
18
Cover and cook on High for 30 minutes, until bell peppers are tender
19
In a skillet, heat oil over medium heat
20
Add onions and celery and cook, stirring, until celery is softened, about 5 minutes
21
Add garlic and cook, stirring, for 1 minute
22
Add cumin, oregano, peppercorns and lime zest and cook, stirring, for 1 minute
23
Add cornmeal and toss to coat
24
Add broth and cook, stirring, until mixture boils, about 1 minute
25
Add tomatoes with juice and return to a boil
26
MAKE AHEAD: Complete Step 1
27
Cover and refrigerate for up to 2 days
28
When you're ready to cook, continue with the recipe
29
Transfer to slow cooker stoneware
30
Stir in turkey, pinto beans and green beans