Thursday, February 3, 2011

Black Bean & Turkey Chili with Chipotle

When I saw this recipe for a veggie style chili in this month's Bon Appetit, I got really excited about making it.  Then Zach shot down the idea of making chili with bulgur as an ingredient:(  He did live in Texas for four years after all.  Since marriage is all about compromise, I decided to omit the bulgur & squash and replace it with a lean ground turkey breast.  If you haven't caught on yet, I'm really weird about meat.  I use to grind up my own turkey & chicken breast in my food processor until I found something at Whole Foods that met my approval.   Since I didn't use bulgur, I reduced the amount of water to 6 cups instead of 10.  I still had to cook it down a bit to thicken it to the consistency I wanted.  I also cooked it for 6 hours.  I make red beans & rice a lot, so I knew that's how long it takes beans to get to the soft stage that I enjoy. 

Black Bean & Turkey Chili with Chipotle

(Adapted from this recipe)


  • 1 1/2 T olive oil
  • 2 onions, chopped
  • 8 garlic cloves, minced
  • 2 1/2 T chili powder
  • 1 T ground coriander
  • 2- 14.5 ounce cans fire-roasted tomatoes (I like Muir Glen)
  • 1 pound dried black beans, rinsed (I used black turtle beans from the bins at Whole Foods)
  • 2 chipolte chiles from canned chipotle chiles in adobo, seeds removed and minced (I used Goya, found on the Latin food isle in any regular grocery store like Giant.)
  • 2 teaspoons dried oregano
  • Coarse kosher salt
  • 1 pound ground turkey breast
  • Sour cream
  • Grated Montery Jack cheese
  • Blue corn chips


Chop onions and set aside in a medium bowl.  Remember the ramekins you have only used once to make pumpkin flan?  Pull them (or small similar size bowls) out to use for prep.  Prepare garlic and set aside in small bowl.  *Remove* the seeds from 2 chipolte chili's and mince, set aside in small bowl.  Measure out your chili powder, coriander & oregano in small bowl.  Open both cans of tomatoes and set aside.  Okay, now your ready to start.

Heat oil in a large pot over medium heat.  Add onions and cook until soft (about 8 minutes).  Add already prepared garlic that is conveniently sitting to the side and stir for 1 minute.   Sprinkle in chili powder, coriander & oregano.  Stir for a second or two, then dump in the tomatoes with juice.  Add minced chipotle peppers & black beans.  Stir in 6 cups of water and bring to a boil.  Reduce heat to low, cover with lid and simmer for about 4 - 5 hours. 

You can do things like give your baby a bath during this time:) 

When your about an hour away from the time you want to eat diner, cook the ground turkey breast and add to the large pot.  Bring to a boil and cook down to desired consistancy.  I served mine with blue corn chips, shreaded cheese & sour cream.  Perfect for really cold weather like we are having.  I also put half in the freezer for later. 
I keep garlic in a small dish in the veggie drawer of my fridge.  Somehow I always end up with 2 - 3 partially used garlic heads and I hate their little paper that comes off and gets everywhere and sticks to everything.
Don't forget to remove the seeds... unless you like pain!

Mmmm... looks so good on a marimekko print!
Happy clean baby:)

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