how2heroes » Turkey Chili w/ Lime Sour Cream

Entrees » Turkey Chili w/ Lime Sour Cream

We teamed up with the National Turkey Federation and Chef Steve Brand from Upstairs on the Square to bring you the best Turkey Chili recipe ever. Hearty, healthy, colorful, a little spicy. Guaranteed to be a hit at any party or on any dining room table. Visit the National Turkey Federation for more ideas on turkey preparation.

Print Recipe

Serves 12

Ingredients

For the Beans

½ lb dry kidney beans, soaked overnight (or substitute canned beans)
1 green jalapeno pepper
2 cloves smashed garlic
1 bay leaf (fresh if possible)

For the Chili

oil for coating bottom of pan (canola or extra virgin olive oil)
2½ lbs ground turkey
2 tsp kosher salt
4-5 bay leaves
4 cinnamon sticks
1 tsp dried chili pepper
4 tbsp spice blend (equal parts ground coriander, cumin & fennel seed)
1 cup chopped celery
1 cup chopped carrots
3 cups chopped onions
1 red jalapeno, sliced
1 green jalapeno, sliced
2 dried Ancho chili peppers & 2 chipotle peppers, charred
tomato confit (4 tomatoes slow cooked in olive oil)
canned plum tomatoes (3-4 tomatoes + juice from the can; or, if you do not use tomato confit, use 8-9 of the tomatoes)
1 qt water (and add more as needed)
2 cups diced butternut squash
2 cups diced macomber turnip

For the Lime Sour Cream

2 limes, zest and juice
1 cup sour cream
1 tsp salt

Garnish Suggestions

chopped scallions
grated cheddar cheese
cornbread
watermelon radish

How-to

Kidney Beans

Drain dried kidney beans that have been soaked in water overnight
Add drained kidney beans to a sauce pan
Add jalapeno cut in half, 2 crushed garlic cloves and 1 bay leaf
Cover with water and simmer for 1 hour on low heat then strain (if using canned beans, just simmer for about 5 minutes to infuse the other ingredients)

Chili

Put oil in a pan on high heat and brown the turkey. Season with salt
Add 4-5 bay leaves, 4 cinnamon sticks, 1 tsp dried chili pepper or pepper flakes and 4 tbsp of the spice blend and stir all those flavors in
Add 1 cup celery, 1 cup carrots, 3 cups onions, 1 sliced red jalapeno, 1 sliced green jalapeno
Saute on medium heat for 10 minutes or until onions are translucent, stirring occasionally
Add tomato confit, tomatoes and tomato juice. Crush tomatoes with spoon
Add the water and simmer for ½ hour (you can cook it for up to 2 hours if you prefer)
Hold Ancho and chipotle peppers over the stove flame and char them and add them to the chili
Simmer chili another 10-15 minutes on low heat. Taste and add more salt if necessary
Remove Ancho & chipotle peppers, chop and put back in the chili
Remove garlic, jalapeno and bay leaf from beans and add to chili
Add the diced butternut squash and diced macomber turnip until tender (about another 5 minutes)
Serve with a dollop of Lime Sour Cream (recipe below) and other Garnish Suggestions (as listed in Ingredients section)

Lime Sour Cream

In a bowl and zest and juice of two limes
Mix in 2 cups sour cream
Add salt to taste
Put a dollop on top of each bowl of chili

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Comments (6)

Posted Thursday, April 22, 2010, at 5:30 pm by bado:

The chef is so cute, can I order him too?
Posted Wednesday, January 28, 2009, at 12:55 am by Lindah:

Wow, this looks scrumptious! Turkey seems like a great alternative to red meat in a hearty bowl of chili... and I'm intrigued by the veggie combination - squash/turnips/etc. Am looking forward to trying this! Though I wish I had the cute cornbread pans :-P
Posted Monday, January 26, 2009, at 11:56 pm by Bea Viera:

This looks awesome...can't wait to try it.
Posted Monday, January 26, 2009, at 6:36 pm by Carol Viera:

This looks amazing! Really looking forward to trying this. Love the unexpected ingredients!
Posted Monday, January 26, 2009, at 5:03 pm by Jessie Zubatkin:

this looks delicious! i can't wait to try it!
Posted Monday, January 26, 2009, at 4:56 pm by DMV:

This is stick-to-your ribs good stuff. I love the lime sour cream. Nothing left behind in my bowl, that's for sure.

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Turkey Chili w/ Lime Sour Cream