This is another recipe based on a Jamie Eason favorite. It’s perfect for the kind of weather we’ve been getting lately. It’s super hearty, warm and has a little kick to it.
Two-Bean Turkey Chili
- 2 lbs. extra lean ground turkey
- 1 Onion
- 4 Cloves Garlic
- 1 Red Bell Pepper
- 3 Poblano Chilies*
- 3 Anaheim Chilies*
- 5 – 6 Roma Tomatoes
- 2 Jalapenos
- 1 T Ancho Chili Powder
- 2 t Cumin
- 1 t Coriander
- 2 T White Vinegar
- 1 T Sucanat (or Xylitol Brown Sugar)
- 3 T Yellow Mustard (prepared)
- 1 t Kosher Salt
- ½ t Black Pepper
- 1 Bunch Cilantro
- 1 Lime
- 1 can Black Beans, drained and rinsed
- 1 can Pinto Beans, drained and rinsed
- 1 T Olive Oil
- 4 cups (1 box) Low Sodium Chicken Broth
*You can use 2 – 4 oz. cans of diced green chilies if you would rather not roast your own peppers
Preheat the oven to 450° and move the top rack to the top position. Place a piece of foil or a pan on the bottom rack to catch any juices that may drip. Place the chilies directly on the top rack and turn every 5 – 10 minutes until all the skin on the chilies are blistered. (If you have a gas stove, roast the peppers directly on the flame of one of your burners, or if it’s warm out, roast them on the grill! yum.) Once the chilies are are blistered, place them in a bowl and cover with a towel. This will make peeling the skin easier.
Meanwhile, chop the onions, red bell pepper, jalapenos and garlic and set aside. Quarter and core (seeds too) the tomatoes, then dice. Peel and seed the chilies, then dice.
Add olive oil to a heavy-bottomed pot or dutch-oven and brown the meat with a touch of salt and pepper. Then, add the onions, red bell, jalapenos and garlic and cook for 5 – 7 minutes. Next add tomatoes, chilies and spices and cook until fragrant. Add the Chicken Broth, bring to a boil, then let simmer for at least 15 minutes (the longer the better).
About 10 minutes before you are ready to eat, drain and rinse the beans, then add to the pot. Chop a handful of cilantro and add it as well. And finally….squeeze the juice of the lime into the pot, this will really brighten the flavor!
You can add just about anything to this chili….I’ve been known to throw in some zucchini from time to time. You can sub chicken for the turkey too. At first, I was really unsure about the vinegar and mustard, but it adds such a great, unique flavor. I will never make another chili again without mustard!
Makes about 12 cups