Photo: Emeril's Two-Bean Turkey Chili Recipe
Ingredients
- 1/4 cup olive oil, divided
- 3 cups chopped yellow onions
- 3/4 cup diced red bell pepper
- 3/4 cup diced green bell pepper
- 2 jalapeno peppers, seeded and minced
- 1 1/2 tablespoons minced garlic
- 3 pounds ground turkey
- 1/4 cup finely chopped cilantro stems
- 2 1/2 tablespoons chili powder
- 1 tablespoon Emeril's Southwest Essence, recipe follows
- 2 teaspoons unsweetened cocoa powder
- 2 teaspoons ground cumin
- 1 1/2 teaspoons salt, or to taste
- 3/4 teaspoon crumbled Mexican oregano
- 1/2 teaspoon sugar
- 1/4 teaspoon crushed red pepper
- 1 (28-ounce) can diced tomatoes with their juices
- 1 (8-ounce) can tomato sauce
- 6 cups chicken broth
- 1 1/2 cups cooked and drained kidney beans
- 1 1/2 cups cooked and drained black beans
- 1/4 cup finely chopped cilantro leaves
Directions
Heat 2 tablespoons of the oil in a 4 quart large, heavy saucepan and, when hot, add the onions and both the red and green bell peppers and cook until vegetables are soft and lightly caramelized, about 6 minutes. Add the jalapenos and garlic and cook until fragrant, 1 to 2 minutes. Add the remaining 2 tablespoons of oil and the turkey, cilantro stems, chili powder, Southwest Essence, cocoa powder, cumin, salt, oregano, sugar, and crushed red pepper and cook, stirring to break up any lumps, until the turkey is cooked through and the spices are very fragrant, about 6 minutes. Add the tomatoes, tomato sauce, and chicken broth and bring to a boil. Reduce heat to a simmer and cook for 20 minutes. Add the kidney beans and black beans and cook until the flavors come together and the chili has thickened, about 30 minutes longer. Add the cilantro, remove from the heat and let sit for 10 minutes before serving.
Emeril's Southwest Essence:
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 tablespoons paprika
- 1 teaspoon black pepper
- 1 tablespoon ground coriander
- 1 teaspoon cayenne pepper
- 1 tablespoon garlic powder
- 1 teaspoon crushed red pepper
- 1 tablespoon salt
- 1 tablespoon dried oregano
Combine all ingredients thoroughly.
Yield: 1/2 cup
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By kbabcockcrna
Davis, CA
on March 19, 2013
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Best chili ever! Great combination and depth of flavors. For a thicker consistency and more concentrated flavor, I deleted the chicken broth entirely and instead added 2 tsp. of Knorr chicken bouillon powder (Costco. Also used a 15-ounce can of organic tomato sauce instead of an 8-ounce can. For the canned tomatoes, I used a 28-ounce can of Muir Glen organic fire-roasted tomatoes. Served with shredded cheddar & monterey, sour cream, and lime slices. Delicious! :
By indiedarlingish
on February 02, 2013
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I don't understand the people giving this recipe five stars but changing everything about it. First if all you need an 8 quart pot, not 4. Secondly, this is not chili, it's soup. That's not gonna go over we'll on game day. And lastly, I had to add several spices and beans to add flavor and texture. I won't be using this recipe again.
By tangeladlester
university park.il.
on December 16, 2012
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I always use this recipe..it is the best chili. Easy,and flavorfull. I used 1 package of ground turkey and I use a pack of the hot turkey italian sausages for another boost of flavor also. There are five in the pack, take the skin off and jus add it into the browning ground turkey mix. I also made corn muffins...
Read all 38 reviews