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: 1 tbsp (15 ml) olive oil; 4 stalks celery, diced; 2 onions, finely chopped; 6 cloves garlic, minced; 1 tbsp (15 ml) cumin seeds, toasted and ground (see tips); 2 tsp (10 ml) dried oregano; 1/2 tsp (2 ml) cracked black pepper; Zest of 1 lime; 2 tbsp (25 ml) fine cornmeal; 1 cup (250 ml) chicken or turkey stock; 1 can (28 oz/796 ml) tomatoes, with juice, coarsely chopped; 2 lbs (1 kg) skinless boneless turkey breast, cut into 1/2-inch (1 cm) cubes; 2 cans (each 14 to 19 oz/ 398 to 540 ml) pinto beans, drained and rinsed; 2 cups (500 ml) frozen sliced green beans; 1 tbsp (15 ml) New Mexico or ancho chili powder, dissolved in 2 tbsp (25 ml) lime juice; 1 green bell pepper, diced; 1 red bell pepper, diced; 1 can (4 1/2 oz/127 ml) diced mild green chiles; 1 jalapeno pepper or chipotle pepper in adobo sauce, diced (optional)

Servings: persons

1 tbsp (15 ml) olive oil
4 stalks celery, diced
2 onions, finely chopped
6 cloves garlic, minced
1 tbsp (15 ml) cumin seeds, toasted and ground (see tips)
2 tsp (10 ml) dried oregano
1/2 tsp (2 ml) cracked black pepper
Zest of 1 lime
2 tbsp (25 ml) fine cornmeal
1 cup (250 ml) chicken or turkey stock
1 can (28 oz/796 ml) tomatoes, with juice, coarsely chopped
2 lbs (1 kg) skinless boneless turkey breast, cut into 1/2-inch (1 cm) cubes
2 cans (each 14 to 19 oz/ 398 to 540 ml) pinto beans, drained and rinsed
2 cups (500 ml) frozen sliced green beans
1 tbsp (15 ml) New Mexico or ancho chili powder, dissolved in 2 tbsp (25 ml) lime juice
1 green bell pepper, diced
1 red bell pepper, diced
1 can (4 1/2 oz/127 ml) diced mild green chiles
1 jalapeno pepper or chipotle pepper in adobo sauce, diced (optional)

1
In a skillet, heat oil over medium heat for 30 seconds.
2
Add celery and onions; cook, stirring, until celery is softened, about 5 minutes.
3
Add garlic and cook, stirring, for 1 minute.
4
Add cumin, oregano, pepper and lime zest; cook, stirring, for 1 minute.
5
Add cornmeal and toss to coat.
6
Add stock and cook, stirring, until mixture boils, about 1 minute.
7
Add tomatoes with juice and return to a boil.
8
Transfer to slow cooker stoneware.
9
Stir in turkey, pinto beans and green beans.
10
Cover and cook on Low for 8 hours or on High for 4 hours, until turkey is tender and mixture is bubbly.
11
Add chili powder solution, green and red peppers, mild green chiles and jalapeno (if using).
12
Cover and cook on High for 30 minutes, until bell peppers are tender.
13
MAKE AHEAD
14
Complete Step Cover and refrigerate for up to 2 days.
15
When youre ready to cook, continue with the recipe.

964

kcal

Calories

Fat

Carbs

109

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 19 ingredients. The key ingredients include: 1 tbsp (15 ml) olive oil, 4 stalks celery, diced, 2 onions, finely chopped, 6 cloves garlic, minced, 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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