Turkey & Black Bean Chili

I am on track for my one relaxed hour. My chili is done and waiting patiently in the refrigerator. If you too would like to do a  Chili Bar for your Halloween Party, here’s the recipe for Turkey & Black Bean Chili from At Home.

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Turkey & Black Bean Chili
This earthy chili owes its depth of flavor to ground ancho chili but you can substitute standard chili powder for excellent results. Serve a bottle of hot sauce on the side for guests who prefer more heat. You can substantially cut the time it takes to make this by using canned beans. They won’t have quite the same texture or color, but you can skip the first two steps.

do ahead Chili actually improves the second day, as the flavors soften. It may be fully cooked three days in advance and refrigerated, then reheated on the stove. It can also be frozen in an airtight container for three weeks.

Chili
4 cups chopped onions
2 cups chopped carrots
2 cups chopped celery
3 tablespoons finely chopped garlic
1⁄2 cup coarsely chopped fresh cilantro
1⁄2 pound dried black beans (or 2 15-ounce cans black beans, rinsed)
1⁄4 cup chopped jalapeño
2 tablespoons olive oil
21⁄2 pounds 15% lean ground turkey
2 tablespoons chili powder, ancho preferred
2 tablespoons ground cumin
2 28-ounce cans diced tomatoes
3 bay leaves
1 teaspoon dried thyme
1 tablespoon salt
1 teaspoon pepper

Garnish
1 cup finely chopped onion
1⁄2 cup coarsely chopped fresh cilantro
1 pint sour cream (optional)

1 In a large bowl, cover beans with 6 cups water. Soak at least 6 hours or
overnight. Drain beans and rinse. In a large pot, combine beans with 4 cups
water. Simmer for 11⁄2 hours until beans are tender but still firm. Drain and set
aside.
2 Add olive oil to a deep, heavy pot over moderately high heat and heat until hot but not smoking. Add onions, carrots, celery and garlic, and sauté, stirring occasionally, until vegetables are lightly browned at their edges, about 20-25 minutes.
3 Add jalapeño, chili powder and cumin and cook for about 2 minutes. Add turkey and cook until opaque, about 5 minutes. Use the spoon to break up turkey. This mix will be very dry until the turkey starts to render some juice.
4 Add tomatoes and their juice, cooked beans, bay leaves, thyme and cilantro. Reduce heat to simmer, uncover and cook for 45 minutes, stirring occasionally. Add salt and pepper.
5 Ladle chili into bowls and serve with sour cream, onion and a generous amount of cilantro leaves sprinkled on top.

serves 8-12

A Halloween Treat: If you are an invited guest to a Halloween party, At Home is the perfect treat for your host. At Home — the book and At Home Online, the companion website — is only available at athomebysteveposes.com — never in bookstores — and at occasional personal appearances.

My Free Library Event Podcast
If you were not able to attend my recent Free Library event, here’s a link to the podcast. The link will take you to the Free Libray page for the event. Once there, click on Listen on MP3.

Reading Terminal on Saturday, November 7th.
I will be at Reading Terminal with a little At Home roadshow on Saturday, November 7th from 11 AM to 2 PM. I will work with selected Reading Terminal merchants on making your Thanksgiving better and easier. At Home will be available for sale.

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2 Comments

Filed under Entertaining at Home, Family and Friends, Holidays, Recipes

2 responses to “Turkey & Black Bean Chili

  1. RFabien

    This is now my favorite chili recipe! Great success — thanks so much.

  2. Pingback: Ready to Entertain: A Halloween Postscript « At Home By Steve Poses Blog

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