Turkey Black Bean Chili With Ancho SalsaFrom sufia 7 years ago
- RECIPE INGREDIENTS2 cups (14 oz/440 g) dried black beans shopping list
- 8 cups (64 fl oz/2 l) water shopping list
- 2 fresh árbol chili peppers shopping list
- 3 bay leaves shopping list
- For Salsa: shopping list
- 4 dried ancho chili peppers, stemmed and seeded shopping list
- 1/2 cup (4 fl oz/125 ml) fresh orange juice shopping list
- 1/4 cup (2 fl oz/60 ml) fresh lime juice shopping list
- 1 teaspoon salt shopping list
- 2 tablespoons extra-virgin olive oil shopping list
- 2 tablespoons vegetable oil shopping list
- 1 lb (500 g) coarsely ground (minced) turkey shopping list
- 1 large yellow onion, diced shopping list
- 1 teaspoon salt, or to taste shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 1/2 teaspoon cayenne pepper shopping list
- 3 cloves garlic, minced shopping list
- 2 fresh poblano chili peppers, stemmed, seeded and diced shopping list
- 1 1/2 tablespoons chili powder shopping list
- 1 1/2 tablespoons ground cumin shopping list
- 2 cups (16 fl oz/500 ml) chicken stock, or as needed shopping list
How to make it
- Sort through the black beans and discard any misshapen beans or stones. Rinse well. In a large saucepan, combine the beans, water, árbol chilies and bay leaves and bring to a boil. Reduce the heat to medium, cover and simmer until tender, about 1 hour. Remove the chilies and bay leaves and discard. Set aside.
- FOR SALSA: In a cast-iron frying pan over medium heat, toast the ancho chilies, turning frequently to avoid scorching, until soft and brown, 1-2 minutes. Remove from the heat, chop and place in a bowl. Add the orange and lime juices, salt and olive oil. Mix well and let stand at room temperature for at least 30 minutes or up to 2 hours before serving. (The salsa can be covered and refrigerated for up to 2 days.)
- In a large pot over medium heat, warm the vegetable oil. Add the turkey and cook, stirring often, until browned, about 10 minutes. Add the onion, salt, black pepper and cayenne pepper and sauté over medium heat, stirring occasionally, until lightly golden, about 10 minutes. Add the garlic, poblano chilies, chili powder and cumin and cook, stirring, until fragrant, 2-3 minutes. Add the black beans and their liquid and the 2 cups (16 fl oz/500 ml) chicken stock and cook, uncovered, until the flavors have blended and the mixture has thickened, 30-40 minutes. Taste and adjust the seasonings, adding more chicken stock if needed for the desired consistency.
- Ladle the chili into warmed bowls and top each serving with a dollop of the salsa.
The Cooksufia JP, INDIA
- Not added to any groups yet!