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Chili Talks Turkey
Leftover turkey lends itself to spices. The only trick to incorporating it in chili is to avoid overcooking it. In this chili the turkey is added during the last 5 minutes or so of cooking time, just before serving turkey on hand, you can use ground turkey sautéed in a bit oil until cooked through, or diced turkey tenders simmered in chicken broth for about 15 minutes, until just done.
Yield: 4 to 6 servings
2 Tablespoons vegetable oil (not canola)
1 medium size onion, chopped (about 1 cup)
2 cloves garlic, minced
3 or 4 fresh green chiles, parched, peeled and chopped or ½ cup canned or frozen chopped green chiles
¼ cup crushed caribe chile, preferable from New Mexico
3 cups chicken broth
1 can (15 ½ ounced) pinto beans, rinsed and drained
2 teaspoons ground cumin, divided
3 cups cooked diced or ground turkey (1 ½ pounds, see headnote)
8 to 12 corn tortillas, warmed for serving (optional)
- Place the oil in a large pot over medium heat. Add the onion and cook until it is translucent, about 5 minutes. Add the garlic, green chiles, caribe chile, broth, beans and 1 teaspoon of the cumin. Cook, uncovered, until the flavors blend, about 15 minutes.
2. Add the turkey and cook for about 5 minutes. Add the remaining 1 teaaspoon cumin, taste and adjust the seasonings as needed. Serve with warm corn tortillas, if desired.
Reprinted with permission from Jane Butel’s CHILI MADNESS, 2nd edition.
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