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

Ingredients

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

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.

Smoked Turkey Chili Recipe

Ingredients

Directions

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