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Al Yeganeh's Turkey Chili with Beans




Source of Recipe


SP Times


List of Ingredients




6 cups turkey stock:

1 small fresh turkey (10-12 pounds)

2 large onions, cut in half

2 carrots, cut into 1-inch pieces

2 stalks celery, cut into 3-inch pieces

1 sprig fresh thyme

1 sprig fresh oregano

2 bay leaves

3 cloves garlic

1 tablespoon whole black peppercorns



Recipe



Place all ingredients in stock pot and fill with cold water until turkey is just covered. Bring to a boil and simmer for 11/2 hours until turkey is cooked. Remove turkey. When cool enough to handle, debone and return bones to stockpot, reserving meat. Discard skin. Cover and continue cooking for another 21/2 to 3 hours. Strain stock and reserve.

3 tablespoons olive oil

2 large red onions, finely diced

8 cloves garlic, minced

1 stalk celery, diced

1 large carrot, diced

2 medium-size cooked potatoes, peeled and mashed slightly

3 tablespoons chili powder

3 tablespoons chipotle puree

2 tablespoons ground cumin

1 tablespoon Spanish paprika

1/2 teaspoon cinnamon

3 cups peeled and diced tomatoes

6 cups turkey stock

3 cups cooked kidney beans

1 green pepper, diced

1/2 red pepper, diced

1/2 yellow pepper, diced

1/4 cup red wine

1 tablespoon chopped cilantro

2 cups finely diced, cooked turkey (see above)

2 cups coarsely chopped fresh mustard greens

1 cup corn

1 teaspoon wine vinegar

Salt and freshly ground pepper

Tabasco sauce (optional)

Garnishes: fresh guacamole, low-fat sour cream mixed with yogurt, chopped scallion and cilantro, grated Cheddar cheese, thinly sliced red onion, chopped hard-boiled egg

* * *
Heat oil in a soup pot. Add onions and garlic, sauteing until onions are translucent. Add celery, carrots and potatoes. Sweat vegetables over medium heat for 30 minutes, until the vegetables are soft, stirring occasionally. Add chili powder, chipotle, cumin, paprika and cinnamon, cooking over low heat for 10 minutes and stirring occasionally. Add tomatoes, stock, beans, peppers, wine and cilantro, simmering for 35 to 40 minutes. Add turkey, mustard greens, corn and vinegar. Cook for 15 minutes. Season to taste with salt, pepper, Tabasco and lemon. Serve with one or two garnishes. Yield: 6 to 8 servings.