Cookbooks
By Judith Finlayson
4.6
(9)
Two-Bean Turkey ChiliColin Erricson/www.robertrose.ca
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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.
Ingredients
Serves 10
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
Preparation
Step 1
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.
Step 2
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.
Tips
If you are halving this recipe, be sure to use a small (2 to 3 1/2 quart) slow cooker.
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.
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 jalapeño pepper if you're a heat seeker; add the chipotle in adobo sauce if you like a hint of smoke as well.
For this quantity of beans, cook 2 cups (500 mL) dried beans or use 2 cans (14 to 19 oz/ 398 to 540 mL) pinto beans, drained and rinsed.
Excerpted from The 150 Best Slow Cooker Recipes, Second Edition by Judith Finlayson © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.
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Reviews (9)
Back to TopTriangleGreen beans?
bbos42
Orange Beach, AL
8/23/2013
This was a colorful. tasty and filling Father's Day meal. Made the day ahead and reheated for dinner - that gets the best melded flavors.
srakoff1
Reston, VA
6/16/2013
So good. I used canned chicken and too much chicken broth. It turned into a Mexican chicken soup with the heat of chili. It was fantastic!
caradi84
Louisville KY
2/2/2013
This is a delicious recipe. I especially appreciated the lime flavor and the whole chunks of turkey instead of ground meat that one usually gets with chilis. Watch the size of your slow cooker though! The recipe says it's for a 3.5-6 quart and mine is 4 quarts but didn't hold everything and I had to pull some of the ingredients out.
bigapplemike
New York City
1/21/2013
I did everything except the jalapeno. Used cubed turkey vs leftover. Didn't kick it up too much because small children were indulging. I might add a touch more lime, but all in all it was tasty and filling. I will definitely do it again.
anthropod
Cleveland OH
1/7/2013
Prepared as written except that I substituted flour for the cornmeal. To answer the earlier question: using either of them thickens it.I added 2 whole dried arbol chiles instead of the jalapeno. That and the ancho powder gave it a nice bit of heat. It was noticeable but not overpowering.
Anonymous
Menlo Park, CA
12/12/2012
Great use of the leftover Thanksgiving turkey. I didn't have the green beans but other than that, made it as written. It doesn't serve 10 however. Maybe 4-6 with small second helpings. Will definitely make again.
Anonymous
Burtonsville, MD
11/25/2012
This recipe worked perfectly for meand the leftover smoked turkey I hadin my refrigerator. The smokeynessof the turkey added some depth tothe already full-flavored stew. Ididn't add the cornmeal or the greenbeans, but I did use the chipotlepeppers which also added just enoughspice to give it a kick, but not beoverbearing. Would definitely makethis again, big hit with myhusband. Garnished with cilantroand avocado and a squeeze of lime.
csteffen
Gentry, AR
2/9/2012
What's with the "add cornmeal and toss to coat"? What is there to toss and coat? Is this a mistake? Would like to try this recipe but this part seems like an error.
Pineapplejune
Florida
1/19/2012
TagsChiliStewSoup/StewPinto BeanBean and LegumeVegetableCanned TomatoTomatoTurkeyPoultryGreen BeanBell PepperChileMainDinnerNut FreeGluten FreeDairy FreeSlow CookerCookbooks
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