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Smoked Turkey Chili Recipe

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By Adams Media | Apr 28, 2016

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This chili calls for smoked turkey, New Mexico chilies, garlic and cumin for a fantastic combination of flavors.
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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.
  • 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.

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Published on Apr 28, 2016