Smoked Turkey Chili Recipe
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This chili calls for smoked turkey, New Mexico chilies, garlic and cumin for a fantastic combination of flavors.
Photo courtesy Adams Media
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"The New Cast Iron Cookbook: More Than 200 Recipes for Today's Kitchen" by Adams Media shows you how to easily create delicious dishes from scratch without a nonstick pan. Filled with hundreds of recipes with step-by-step instructions and full-color photos, you will soon learn to love cast iron cuisine.
Cover courtesy Adams Media
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6-8 servings
SERVINGS
- 1 pound cannellini or Great Northern beans
- Water, as needed
- 6 dried New Mexico chilies, stemmed, seeded, cut in strips
- 1 medium yellow onion, chopped
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 smoked turkey leg
- 4–6 cups vegetable stock
- Salt to taste
- Pepper to taste
Ingredients
Directions
- Sort beans and remove any debris. Place the beans in a large pot and cover with cold water by 3 inches. Cover the pan and place it over high heat and bring to a boil. Boil for 10 minutes and remove from the heat. Cover and let soak for at least 8 hours. Drain, rinse the beans, and set aside.
- Put the pepper strips in a bowl and cover with hot water. Soak for 30 minutes. Transfer the peppers to a blender and add 1 cup of the soaking water. Puree to get a fine texture. Discard the rest of the water.
- Preheat oven to 325 degrees F. Place a Dutch oven over medium heat and add the onion and oil. Cook for 7–10 minutes, stirring frequently. Add the garlic and cumin. Stir continually for 1 minute, add the pepper puree, and stir to combine.
- Cut the meat off the turkey leg and chop into small pieces. Stir it into the pot. Add the soaked beans and 4 cups vegetable stock. Cover and bring the beans to a boil. Turn off the heat and place in the oven.
- Cook for 3–4 hours. If the beans start to dry out, add more broth. Stir the beans every 45 minutes. If the beans seem soupy, remove the lid after 2 hours of cooking to let the liquid evaporate.
More from The New Cast Iron Cookbook:
- Lamb Chops with Rosemary and Wine Sauce
Excerpted from The New Cast-Iron Cookbook: More Than 200 Recipes for Today's Kitchen by Adams Media. Copyright © 2015 F+W Media, Inc. Used by permission of the publisher. All rights reserved. Buy this book from our store: The New Cast-Iron Cookbook.
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