Ease of Preparation: Easy
Yield: Serves 4-6, as an appetizer
A winter’s eve calls for a real stick-to-your-ribs, one pot meal, and this chili really delivers! Turkey and white beans replace the traditional beef and red kidneys, for a lighter-but-still-hearty meal. This will be one recipe that will warm you up for years to come.
Ingredients:
- 3 tablespoons (45 ml) cumin seeds
- 2 tablespoons (30 ml) olive oil
- 1 pound (454 g) ground turkey
- 1 pound (454 g) turkey sausage, removed from casing
- 4 cloves garlic, minced
- 2 yellow onion, diced
- 4 poblano peppers, seeded and cut into ¼ inch (6 mm) dice
- 2 jalapenos, seeded and cut into ¼ inch (6mm) dice
- 1 dried pasilla chili
- 2 tablespoons (30 ml) dried oregano
- 4 cups (950 ml) cooked cannellini beans
- 2 cups (1-2 ears) corn kernels
- 1 cup (240 ml) whipping cream
- 3 cups (710 ml) chicken or turkey broth
- 6 tablespoons (90 ml) yellow corn flour
- Salt and pepper
- Juice of 1 lime
- Chopped cilantro, to garnish
- Sour cream, to garnish
Method:
In a dry pan over medium heat, toast the cumin seeds until nutty and aromatic. Cool, transfer to a food mill, and grind to a powder.
Heat oil in a large pot over medium heat. Add ground turkey and uncased turkey sausage and cook, stirring, until evenly browned. Remove the turkey from the pot.
Add onion, garlic, jalapenos and poblanos and cook until soft and fragrant, about 5-6 minutes.
Add the oregano, toasted and ground cumin, and salt, then cook about 1 minute more.
Add the corn flour and mix until well incorporated.
Add the chicken stock and stir until it starts to thicken with the corn flour.
Bring to a simmer.
Add the cooked turkey, beans, corn, whipping cream, then bring to a simmer. Cook, covered, for about 20-30 minutes.
Adjust seasoning with salt and pepper, and stir in lime juice.
Serve bowls of the chili topped with pickled jalapenos, cilantro, sour cream, and a drizzle of chili oil.
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