Name: Two-Bean Turkey Chili
Yield: Serves 10
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

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Two-Bean Turkey ChiliColin Erricson/www.robertrose.ca

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.

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.

Recipe notes

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