From “The New Mexico Slow Cooker Queen” article in the November 2017 issue.
Turkey–Black Bean Chili
We are talking chili with an i here. If you like, you can substitute leftover turkey.
- 2 tablespoons vegetable oil (divided use)
- 1 large onion, chopped (about 1 cup)
- 1 green bell pepper, chopped
- 1 pounds coarsely ground turkey thighs or other dark meat
- 4 plump garlic cloves, minced
- 2 tablespoons chili powder
- 2 teaspoons ground dried chipotle chile, or more to taste
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt or coarse sea salt
- 1 bay leaf
- 3 15-ounce cans black beans, drained and rinsed
- 1 8-ounce can tomato sauce
- Approximately 3 cups low-sodium chicken broth
- Sour cream, for garnish
- Generously rub the inside of the slow cooker with 1 teaspoon oil.
- Warm remaining oil in a large, heavy skillet over medium heat. Stir in onion and sauté until limp, about 3 minutes. Mix in bell pepper and garlic and sauté until tender, 5–8 minutes. Add the turkey and sauté it just until it loses its raw color. Scrape the mixture into the slow cooker.
- Add the chili powder, chipotle chile, cumin, salt, and bay leaf. Add the beans and tomato sauce. Stir together. Pour in just enough broth to cover the beans and meat. Cover and cook on low for 5–6 hours.
- Serve the chili immediately, or cool, refrigerate overnight, and reheat. Serve hot in bowls, with sour cream, if you wish.