Turkey Chili w/ Lime Sour Cream
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