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Black Bean Chili With Turkey

Holiday.Cook's picture
Ingredients
  Dried black beans 1 Pound
  Olive oil 3 Tablespoon
  Garlic 4 Clove (20 gm), minced (Use Large Cloves)
  Yellow onions 24 Ounce, chopped (2 Large Sized Ones)
  Green bell pepper 1 Large, seeded, deribbed, and chopped
  Jalapeno chile 1 , seeded and finely chopped
  Chili con carne seasoning/Chili powder 1⁄4 Cup (4 tbs)
  Brown sugar 2 Tablespoon
  Ground coriander 1 Teaspoon
  Ground cumin 2 Teaspoon
  Dried thyme 1 Teaspoon
  Dried oregano 1 Teaspoon
  Canned diced tomatoes 28 Ounce (In Juice)
  Turkey stock/Canned low sodium chicken broth 5 Cup (80 tbs)
  Salt 1 Teaspoon
  Roast turkey 2 Cup (32 tbs) (1/2 Inch Dice)
  Ground pepper To Taste
  Chopped cilantro 4 Tablespoon
Directions

Pick over the beans, removing any stones or other debris.
Rinse the beans and set them aside.
In a 4-quart or larger nonreactive heavy saucepan, heat the oil over medium heat.
Saute the garlic, onions, green pepper, and jalapeno chile until soft but not brown, about 5 minutes.
Add the chili con carne seasoning, brown sugar, coriander, cumin, thyme, and oregano.
Stir and cook 3 minutes longer.
Add the beans, diced tomatoes (including the juice), stock, and salt.
Bring to a boil, and reduce the heat to a simmer.
Cover and cook for 1 1/2 hours, or until the beans are tender.
Add the turkey and some pepper.
Taste and adjust the seasonings.
To thicken the chili, add 1 tablespoon of cornmeal at a time, simmering for 3 minutes after each addition, until it reaches the desired consistency.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Occasion: 
Thanksgiving
Ingredient: 
Poultry

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