Two Bean Turkey Chili


  • 4 cups cooked pinto beans
  • 1 tbsp oil
  • 2 onions, finely chopped
  • 2 stalks celery, thinly sliced
  • 6 cloves garlic, minced
  • 1 tbsp ground cumin 
  • 2 tsp dried oregano
  • 1/2 tsp cracked black peppercorns
  • Zest of 1 lime
  • 2 tbsp fine cornmeal
  • 1 cup chicken or turkey broth
  • 1 can (28 oz/796 mL) tomatoes with juice, coarsely chopped
  • 2 lbs skinless boneless turkey breast, cut into 1/2-inch (1 cm) cubes
  • 2 cups frozen sliced green beans
  • 1 tbsp New Mexico or ancho chile powder, dissolved in 2 tbsp (30 mL) lime juice
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 can (4 1/2 oz or 127 mL) diced mild green chiles
  • 1 jalapeño pepper or chipotle pepper in adobo sauce, diced, optional
  • Medium to large (31⁄2 to 6 quart) slow cooker

Preparation :

1. In a skillet, heat oil over medium heat. Add onions and celery and cook, stirring, until celery is softened, about 5 minutes. Add garlic and cook, stirring, for 1 minute. Add cumin, oregano, peppercorns and lime zest and cook, stirring, for 1 minute. Add cornmeal and toss to coat. Add broth and cook, stirring, until mixture boils, about 1 minute. Add tomatoes with juice and return to a boil. MAKE AHEAD: Complete Step 1. Cover and refrigerate for up to 2 days. When you’re ready to cook, continue with the recipe.
2. Transfer to slow cooker. Stir in turkey, pinto beans and green beans. Cover and cook on Low for 6 hours or on High for 3 hours. Add chile powder solution, green and red bell peppers, mild green chiles, and jalapeño pepper, if using. Cover and cook on High for 30 minutes, until bell peppers are tender.