Ingredients Makes 8 servings
| 1 tbsp | olive oil | 15 mL |
| 2 | onions, finely chopped | 2 |
| 4 | stalks celery, diced | 4 |
| 6 | cloves garlic, minced | 6 |
| 2 tsp | dried oregano, crumbled | 10 mL |
| 1⁄2 tsp | cracked black peppercorns | 2 mL |
| Zest of 1 lime | ||
| 1 tbsp | ground cumin | 15 mL |
| 2 tbsp | fine stone-ground cornmeal | 30 mL |
| 1 cup | chicken or turkey stock | 250 mL |
| 1 | can (28 oz/796 mL) tomatoes, including juice, coarsely chopped | 1 |
| 2 lbs | bone-in turkey breast, skin removed, cut into 1⁄2-inch (1 cm) cubes (about 3 cups/750 mL) | 1 kg |
| 4 cups | cooked pinto beans | 1 L |
| 2 cups | frozen sliced green beans | 500 mL |
| 1 tbsp | New Mexico or ancho chili powder, dissolved in 2 tbsp (30 mL) freshly squeezed lime juice | 15 mL |
| 1 | each green and red bell pepper, diced | 1 |
| 1 | can (4.5 oz/127 mL) diced mild green chiles | 1 |
| 1 | jalapeño pepper or chipotle pepper in adobo sauce, diced, optional (see Tips) | 1 |
Instructions
Prep
- Medium to large (31⁄2 to 5 quart) slow cooker
- In a skillet, heat oil over medium heat. Add onions and celery and cook, stirring, until celery is softened, about 5 minutes. Add garlic and cook, stirring, for 1 minute. Add oregano, peppercorns, lime zest and cumin and cook, stirring, for 1 minute. Add cornmeal and toss to coat. Add chicken stock and cook, stirring, until mixture boils, about 1 minute. Add tomatoes with juice and return to a boil.
- Transfer to slow cooker stoneware. Add turkey, pinto beans and green beans and stir well. Cover and cook on Low for 8 hours or on High for 4 hours, until turkey is tender and mixture is bubbly.
- Add chili powder solution, green and red bell peppers, mild green chiles, and jalapeno, if using. Cover and cook on High for 30 minutes, until bell peppers are tender.
If you are halving this recipe, be sure to use a small (11⁄2 to 31⁄2 quart) slow cooker.
You can also make this chili using leftover turkey. Use 3 cups (750 mL) of shredded cooked turkey and add along with the bell peppers.
Add the jalapeño pepper if you’re a heat seeker, or the chipotle in adobo sauce, if you like a hint of smoke, as well.
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