Ingredients:
1 onion, diced into small pieces (about 1 cup diced onion)
2 tsp. olive oil (plus more for sauteing ground turkey if using)
2-3 tsp. minced garlic
1 can diced green Anaheim chiles with liquid (4 oz. size, or use a 7 oz. can if you like it spicy)
1 T dried cilantro (optional but recommended)
1-2 tsp. ground cumin (I used 2 tsp., but I love cumin)
1 tsp. Mexican oregano (I wouldn't substitute Greek oregano for this, but you could use dried marjoram)
1/2 tsp. ground Epazote (optional but recommended)
2 cans pinto beans with liquid
1 quart (4 cups) homemade turkey stock or homemade chicken stock (or use canned broth)
1 cup water
2 cups diced leftover chicken or turkey or 1 lb. cooked ground turkey
3 T fresh squeezed lime juice
salt and fresh ground black pepper to taste
grated Monterey Jack cheese or Four Cheese Mexican Blend for serving, optional
fresh chopped cilantro or sliced green onions for serving, optional
Instructions:
Chop
onion into small dice. Heat olive oil in a heavy pan big enough to
hold all the chili, add onion and saute on low heat 3-4 minutes, or
until onion is starting to soften. Add minced garlic and canned green
Anaheim chiles and saute about 2 minutes more. Then add dried cilantro
(if using), ground cumin, Mexican oregano, and Epazote and saute about 2
minutes more.
(If
using ground turkey, heat 2 tsp. olive oil in a separate frying pan and
brown turkey well while you are sauteeing the onion, garlic, chiles,
and herbs.)
Add
2 cans pinto beans with liquid. (The dried epazote helps make beans
less gas-producing. Normally I rinse canned beans, which also helps
with this, so if you don't have epazote I would probably rinse the
beans.) Add turkey or chicken stock and water and let chili simmer on
low for about 30 minutes, stirring a few times.
If you're using the ground turkey, add that and simmer 15-30 minutes longer. If you're using diced leftover turkey, add that but simmer only 5-10 minutes more. (If you cook the chili too long after you add the diced turkey, the meat breaks apart too much.)
Add fresh lime juice and season to taste with salt and fresh ground black pepper right before you serve the chili. Serve hot, with grated cheese melted on top and sprinkled with fresh chopped cilantro or green onions if desired.
If you're using the ground turkey, add that and simmer 15-30 minutes longer. If you're using diced leftover turkey, add that but simmer only 5-10 minutes more. (If you cook the chili too long after you add the diced turkey, the meat breaks apart too much.)
Add fresh lime juice and season to taste with salt and fresh ground black pepper right before you serve the chili. Serve hot, with grated cheese melted on top and sprinkled with fresh chopped cilantro or green onions if desired.
This printable recipe from KalynsKitchen.com.
