Emeril's Two-Bean Turkey Chili

TOTAL TIME: 1 hr 56 min
Prep: 40 min
Inactive Prep: --
Cook: 1 hr 16 min
 
YIELD: about 3 quarts
LEVEL: Easy

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
EMERIL'S SOUTHWEST ESSENCE:
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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.
Combine all ingredients thoroughly.

Yield: 1/2 cup

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