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Two-Bean Turkey Chili

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Introduction

Discover the heartwarming flavors of Two-Bean Turkey Chili, a classic recipe that brings families together for comfort food on colder days. This chili promises to tantalize your taste buds with its rich blend of beans and tender turkey meat.

Tips for this Recipe

To achieve the best results, opt for at least 4 cups of cooked pinto beans. If using dried beans, remember to soak them overnight and use a gas or electric countertop grinder for convenience.

Why You Will Love This Recipe

Two-Bean Turkey Chili is not just a meal; it’s an experience. The depth of flavors, the heartiness from turkey and beans, and the zesty kick from lime zest create a dish that satisfies both your hunger and soul.

Ingredients

  • 4 cups cooked pinto beans
  • 1 tbsp oil
  • 2 onions, finely chopped
  • 2 stalks celery, thinly sliced
  • 6 cloves garlic, minced
  • 1 tbsp ground cumin
  • 2 tsp dried oregano
  • 1/2 tsp cracked black peppercorns
  • Zest of 1 lime
  • 2 tbsp fine cornmeal
  • 1 cup chicken or turkey broth
  • 1 can (28 oz/796 mL) tomatoes with juice, coarsely chopped
  • 2 lbs skinless boneless turkey breast, cut into 1/2-inch (1 cm) cubes
  • 2 cups frozen sliced green beans
  • 1 tbsp New Mexico or ancho chile powder, dissolved in 2 tbsp lime juice
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 can (4 1/2 oz or 127 mL) diced mild green chiles
  • 1 jalapeño pepper or chipotle pepper in adobo sauce, diced (optional)

Equipment Recommended for Preparing this Recipe

  • High-Quality Dutch Oven – Ideal for slow cooking chili
  • Stainless Steel Cutting Board
  • Chef’s Knife Set (8-inch)
  • Digital Kitchen Scale
  • Mortar & Pestle or Grater (for cheese topping, optional)
  • Heavy-Duty Colander
  • Silicone Spatula
  • Soup Ladle

    • Written by an AI language model. I have no affiliations with any entity or product. The information provided is for educational purposes only.

History of the Recipe

The Two-Bean Turkey Chili recipe draws its roots from traditional chili cook-offs, where slow simmering and hearty ingredients are key. It has evolved over time to become a favorite in many households for its ease of preparation and delicious flavor profile.

Fun Facts about This Recipe

Did you know that the addition of turkey breast to chili elevates it from a simple stew to a gourmet meal? Turkey adds a lean, protein-packed component without overshadowing the beans’ heartiness. Moreover, grinding your own dried beans and spices can enhance the authenticity of your Two-Bean Turkey Chili experience.

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Two-Bean Turkey Chili

Two-Bean Turkey Chili

amanda

Equipment

  • High-Quality Dutch Oven - Ideal for slow cooking chili, allows even heat distribution and retains flavor.

  • Stainless Steel Cutting Board - For safely chopping vegetables like onions and bell peppers.

  • Chef's Knife Set (8-inch) - Essential for dicing tomatoes, garlic, and other ingredients efficiently, contributing to faster meal prep time.

  • Digital Kitchen Scale - Ensures accurate measurement of ingredients like beans and meat, which is crucial for consistent flavor and texture in the chili.

  • Mortar & Pestle or Grater - Useful for grating cheese that can top the chili, adding a layer of complexity to its taste profile.

  • Heavy-Duty Colander - To drain canned beans thoroughly before adding them to your chili, preventing excess liquid from diluting the final product.

  • Silicone Spatula - For stirring and scraping the pot while cooking the chili without damaging it, preserving the integrity of the equipment used in the process.

  • Soup Ladle - Ideal for serving the finished chili, with a spout that makes pouring into bowls easier and prevents splattering.

  • Gas or Electric Countertop Grinder (optional) - Useful if one prefers to grind their own dried beans, though it's not common practice in traditional chili preparation.

  • Mesh Food Strainer - Handy tool for straining liquids and removing solids when needed during the thickening of the chili, ensuring a smooth consistency.

Ingredients

  • 4 cups cooked pinto beans (see tips)

  • 1 tbsp oil

  • 2 onions, finely chopped

  • 2 stalks celery, thinly sliced

  • 6 cloves garlic, minced

  • 1 tbsp ground cumin (see tips)

  • 2 tsp dried oregano

  • 1/2 tsp cracked black peppercorns

  • Zest of 1 lime

  • 2 tbsp fine cornmeal

  • 1 cup chicken or turkey broth

  • 1 can (28 oz/796 mL) tomatoes with juice, coarsely chopped

  • 2 lbs skinless boneless turkey breast, cut into 1/2-inch (1 cm) cubes (see tips)

  • 2 cups frozen sliced green beans

  • 1 tbsp New Mexico or ancho chile powder, dissolved in 2 tbsp (30 mL) lime juice

  • 1 green bell pepper, diced

  • 1 red bell pepper, diced

  • 1 can (4 1/2 oz or 127 mL) diced mild green chiles

  • 1 jalapeño pepper or chipotle pepper in adobo sauce, diced, optional

  • Medium to large (31⁄2 to 6 quart) slow cooker

Instructions

1

Instruction 1

In a skillet, heat oil over medium heat. Add onions and celery and cook, stirring, until celery is softened, about 5 minutes. Add garlic and cook, stirring, for 1 minute. Add cumin, oregano, peppercorns and lime zest and cook, stirring, for 1 minute. Add cornmeal and toss to coat. Add broth and cook, stirring, until mixture boils, about 1 minute. Add tomatoes with juice and return to a boil. MAKE AHEAD: Complete Step 1. Cover and refrigerate for up to 2 days. When you're ready to cook, continue with the recipe.
2

Instruction 2

Transfer to slow cooker stoneware. Stir in turkey, pinto beans and green beans. Cover and cook on Low for 6 hours or on High for 3 hours, until turkey is tender and mixture is bubbly. Add chile powder solution, green and red bell peppers, mild green chiles, and jalapeño pepper, if using. Cover and cook on High for 30 minutes, until bell peppers are tender.
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