Two-Bean Turkey Chili

1 Tbs. oil
2 onions, finely chopped
2 stalks celery, thinly sliced

6 cloves garlic, minced

1 Tbs. ground cumin (before grinding, dry toast seeds for stronger flavour)
2 tsp. dried oregano
1/2 tsp. cracked black peppercorns
Zest of 1 lime

2 Tbs. fine cornmeal

1 cup chicken or turkey broth

1 (28 oz.) can tomatoes with juice, coarsely chopped

2 lbs. skinless boneless turkey breast, cut into 1/2-inch (1 cm) cubes
4 cups (two 14 to 19 oz. cans) pinto beans
2 cups frozen sliced green beans

1 Tbs. New Mexico or ancho chile powder, dissolved in 2 Tbs. lime juice
1 green bell pepper, diced
1 red bell pepper, diced
1 (4½ oz.) can diced mild green chiles
1 jalapeño pepper or chipotle pepper in adobo sauce, diced, optional

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.

Transfer skillet contents 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.


Serving Size: Makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user PAULSTGEORGE.