Turkey And Red Bean Chili
serves 4-6
This turkey and red bean chili is simmered with beer and a mix of heady spices to give it a complex flavor; a squeeze of lime juice and a handful of cilantro at the end add a burst of freshness. Double the recipe if you can -- it freezes beautifully.
1 yellow onion, diced
1 red bell pepper, diced
1 poblano chile, diced
1 jalapeno pepper, diced
2 tablespoons olive oil
3/4 pound ground turkey
1 tablespoon ground cumin
2 teaspoons ground coriander
2 tablespoons chili powder
2 cans kidney beans, rinsed and drained
2 cans whole peeled tomatoes, puréed
1 beer (canned or bottled)
2 cups water
1 lime, juiced
2 tablespoons chopped fresh cilantro
prep: 15 minutes
total: 1 hour 5 minutes
medium skillet
large heavy pot
1. Prep the onion, bell pepper, poblano and jalapeno. If you're using whole spices, toast and grind them.
2. Heat the olive oil in a large heavy pot over medium-high heat. Add the onion, bell pepper, poblano and jalapeno, and season them generously with a sprinkling of salt and freshly ground black pepper. Cook, stirring occasionally, 4 minutes.
3. Add the ground turkey and ground spices to the pot. Season the turkey generously with salt. Cook, breaking up the turkey with the spoon, until the turkey turns brown, 4 to 6 minutes.
4. Add the beans, tomatoes, beer and water, and bring the chili to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the turkey is tender, 30 to 40 minutes.
5. Stir in the lime juice and cilantro and serve.
