Mexican Poultry Recipe: Chipotle Black Bean Turkey Chili
This updated, reduced-fat chili features three favorite ingredients: smoky chipotle chiles, creamy beans, and rich, meaty turkey. A chili this satisfying doesn’t need a lot of garnishes — a dab of sour cream and a moist square of corn bread are all it takes to round out the meal.
Preparation time: 10 minutes
Cooking time: 2 hours
Yield: 4 servings
2 cups dry black beans
8 cups water
2 arbol chiles
3 bay leaves
2 tablespoons vegetable oil
1 pound coarsely ground turkey, dark meat
1 large yellow onion, diced
1-1⁄2 teaspoons salt
1⁄2 teaspoon pepper
3 cloves garlic, peeled and minced
2 green bell peppers, stemmed, seeded, and diced
1 tablespoon chili powder
1 tablespoon ground cumin
4 canned chipotle chiles, stemmed and minced
2-1⁄2 cups chicken stock
Garnish: Sour cream
Place the beans in a large pot with 8 cups water, arbol chiles, and bay leaves.
Bring to a boil, reduce to a simmer, and cover. Cook until tender, about 1 hour.
Remove the chiles and bay leaves and discard. Don’t drain the beans.
Heat the vegetable oil in a large heavy pot over medium-high heat.
Fry the turkey, stirring often and breaking up with a spoon, until evenly browned. Add the onion, salt, and pepper and sauté over moderate heat, stirring occasionally, until lightly golden, about 10 minutes.
Stir in the garlic, green peppers, chili powder, cumin, and chipotles. Cook, stirring frequently, for 3 minutes, or until aromas are released.
Stir in the black beans, their liquid, and the chicken stock and cook, uncovered, for 40 minutes or until the flavors have blended and the chili has thickened.
Serve in bowls with a dollop of sour cream on top.
Like all good chilis, Chipotle Black Bean Turkey Chili is a great dish to make ahead and freeze for a party. You can store it in the refrigerator a few days or freeze as long as 4 weeks.