Two-Bean Turkey Chili
A hearty and flavorful slow-cooker chili combining tender turkey breast, pinto beans, and green beans with a medley of peppers and aromatic spices. This Southwest-inspired dish features a perfect balance of heat from chile powder and optional jalapeños, brightened with fresh lime zest.
Ingredients
- •4 cups cooked pinto beans (see tips)
- •1 tbsp oil
- •2 whole onions
- •2 stalks celery
- •6 cloves garlic
- •1 tbsp ground cumin
- •2 tsp dried oregano
- •½ tsp cracked black peppercorns
- •1 whole lime zest
- •2 tbsp fine cornmeal
- •1 cup chicken or turkey broth
- •1 can tomatoes with juice
- •2 lbs skinless boneless turkey breast
- •2 cups frozen sliced green beans
- •1 tbsp New Mexico or ancho chile powder
- •1 whole green bell pepper
- •1 whole red bell pepper
- •1 can diced mild green chiles
- •1 whole jalapeño pepper
- •1 piece slow cooker
Cooking Instructions
- 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.
10 min
- 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.
360 min