Two-Bean Turkey Chili Recipe

Name: Two-Bean Turkey Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups cooked pinto beans (see tips); 1 tbsp oil; 2 onions, finely chopped; 2 stalks celery, thinly sliced; 6 cloves garlic, minced; 1 tbsp ground cumin (see tips); 2 tsp dried oregano; 1/2 tsp cracked black peppercorns; Zest of 1 lime; 2 tbsp fine cornmeal; 1 cup chicken or turkey broth; 1 can (28 oz/796 mL) tomatoes with juice, coarsely chopped; 2 lbs skinless boneless turkey breast, cut into 1/2-inch (1 cm) cubes (see tips); 2 cups frozen sliced green beans; 1 tbsp New Mexico or ancho chile powder, dissolved in 2 tbsp (30 mL) lime juice; 1 green bell pepper, diced; 1 red bell pepper, diced; 1 can (4 1/2 oz or 127 mL) diced mild green chiles; 1 jalapeno pepper or chipotle pepper in adobo sauce, diced, optional; Medium to large (31/2 to 6 quart) slow cooker

Servings: persons

4 cups cooked pinto beans (see tips)
1 tbsp oil
2 onions, finely chopped
2 stalks celery, thinly sliced
6 cloves garlic, minced
1 tbsp ground cumin (see tips)
2 tsp dried oregano
1/2 tsp cracked black peppercorns
Zest of 1 lime
2 tbsp fine cornmeal
1 cup chicken or turkey broth
1 can (28 oz/796 mL) tomatoes with juice, coarsely chopped
2 lbs skinless boneless turkey breast, cut into 1/2-inch (1 cm) cubes (see tips)
2 cups frozen sliced green beans
1 tbsp New Mexico or ancho chile powder, dissolved in 2 tbsp (30 mL) lime juice
1 green bell pepper, diced
1 red bell pepper, diced
1 can (4 1/2 oz or 127 mL) diced mild green chiles
1 jalapeno pepper or chipotle pepper in adobo sauce, diced, optional
Medium to large (31/2 to 6 quart) slow cooker

1
1. 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.
2
Complete Step 1. Cover and refrigerate for up to 2 days. When you're ready to cook, continue with the recipe.
3
2. Transfer 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 jalapeno pepper, if using. Cover and cook on High for 30 minutes, until bell peppers are tender.

1007

kcal

Calories

Fat

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 cups cooked pinto beans (see tips), 1 tbsp oil, 2 onions, finely chopped, 2 stalks celery, thinly sliced, and more.

Yes, Two-Bean Turkey Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Two-Bean Turkey Chili

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