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
In a skillet, heat oil over medium heat
2
Add onions and celery and cook, stirring, until celery is softened, about 5 minutes
3
Add garlic and cook, stirring, for 1 minute
4
Add cumin, oregano, peppercorns and lime zest and cook, stirring, for 1 minute
5
Add cornmeal and toss to coat
6
Add broth and cook, stirring, until mixture boils, about 1 minute
7
Add tomatoes with juice and return to a boil
8
MAKE AHEAD: Complete Step 1
9
Cover and refrigerate for up to 2 days
10
When you're ready to cook, continue with the recipe
11
Transfer to slow cooker stoneware
12
Stir in turkey, pinto beans and green beans
13
Cover and cook on Low for 6 hours or on High for 3 hours, until turkey is tender and mixture is bubbly
14
Add chile powder solution, green and red bell peppers, mild green chiles, and jalapeño pepper, if using
15
Cover and cook on High for 30 minutes, until bell peppers are tender
16
In a skillet, heat oil over medium heat
17
Add onions and celery and cook, stirring, until celery is softened, about 5 minutes
18
Add garlic and cook, stirring, for 1 minute
19
Add cumin, oregano, peppercorns and lime zest and cook, stirring, for 1 minute
20
Add cornmeal and toss to coat
21
Add broth and cook, stirring, until mixture boils, about 1 minute
22
Add tomatoes with juice and return to a boil
23
MAKE AHEAD: Complete Step 1
24
Cover and refrigerate for up to 2 days
25
When you're ready to cook, continue with the recipe
26
Transfer to slow cooker stoneware
27
Stir in turkey, pinto beans and green beans
28
Cover and cook on Low for 6 hours or on High for 3 hours, until turkey is tender and mixture is bubbly
29
Add chile powder solution, green and red bell peppers, mild green chiles, and jalapeño pepper, if using
30
Cover and cook on High for 30 minutes, until bell peppers are tender