Two - Bean Turkey Chili

19 ingredients
9 steps

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped (the original recipe calls for 2 onions)
  • 1 teaspoon celery seed (the orignal recipe called for celery stalks, diced)
  • 6 garlic cloves, minced
  • 2 teaspoons dried oregano or 1 tablespoon fresh oregano, chopped
  • 1/2 teaspoon pepper
  • 1 lime, juice and zest of
  • 1 tablespoon cumin seed, toasted
  • 2 tablespoons cornmeal
  • 1 cup chicken broth
  • 1 (28 ounce) can tomatoes, chopped
  • 1 lb turkey breast tenderloin, cut into cubes
  • 2 (14 ounce) cans pinto beans, drained and rinsed
  • 2 cups frozen green beans
  • 1 tablespoon chili powder
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 (4 ounce) can green chilies, diced
  • 1 jalapeno pepper, diced (optional)

Directions

  1. 1
    In a skillet over medium heat heat oil for about 30 seconds or so.
  2. 2
    Add onions to skillet (if using celery stalks add the celery too), cook stirring for 5 minutes.
  3. 3
    Stir in garlic and cook stirring for another minute.
  4. 4
    Stir in oregano, celery seed, pepper, zest of the lime and cumin, and cook for another minute.
  5. 5
    Stir in cornmeal .
  6. 6
    Stir in chicken broth and cook until mixture boils (1 minute or so).
  7. 7
    Stir in tomatoes (with juice). Transfer mixture to crock pot.
  8. 8
    Stir in turkey, pinto beans and green beans. Cover and cook on low for 8 hours (or high for 4 hours).
  9. 9
    Combine chili powder and lime juice in a cup and add to crockpot along with bell peppers, green chilies and jalapeno. Cover and cook on high for 30 minutes.

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