Mary Sue and Susan’s Chipotle Black Bean Turkey Chili

Chipotle-Black-Bean-Turkey-Chili.jpgQuestion: can a household have too many chili recipes? Not in our book, as Larry and I seem to be working on collecting a library of them. Our standard Green Turkey Chili, is darn yummy. But, let’s try more! Mary Sue Milliken and Susan Feniger, the Two Hot Tamales have restaurants, cookbooks and some online recipes. Their Chipotle Black Bean Turkey Chili was a little different, more smoky and soup-y. But WAIT! A mistake…

The recipe online says it serves 4.  Huh?  Unless you can eat a full can of beans yourself plus 1/4 lb turkey and a quarter of the remaining ingredients, I’d peg this at serving three times that. Still, a giant pot of chili does not go wasted in this household of two.

Doubtful either Mary Sue or Susan sat and typed this recipe onto their website, probably an enthusiastic intern. Who needs to learn how to proofread by visualizing all the things that go into a pot. Still, a good chili:

Chipotle Black Bean Turkey Chili by Mary Sue Milliken & Susan Feniger

  • 2 tablespoons canola oil
  • 1 pound coarsely-ground dark turkey meat
  • 1 large yellow onion, diced
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • 2 green bell peppers, stemmed, seeded and diced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 4 canned (NOT four cans) chipotle chiles, stemmed and minced
  • 4 cans black beans, drained
  • 1 bay leaf
  • 2 to 3 cups chicken stock
  • Sour cream, for garnish

Heat oil in a large, heavy pot over medium-high teat. Fry turkey, stirring often and breaking up with a spoon, until evenly browned.  Add onion, salt and pepper, and sauté over moderate heat, stirring occasionally, until onion is lightly golden, about 10 minutes. Stir in garlic, green peppers, chili powder, cumin and chipotles. Cook, stirring frequently, for 3 minutes or until aromas are released.

Stir in black beans, bay leaf and chicken stock and cook, uncovered, for 40 minutes or until flavors have blended and chili has thickened. Remove bay leaf and serve in bowls with a dollop of sour cream on top.  Makes 10 to 12 servings.

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{ 2 comments… read them below or add one }

1 Cathy/ShowFoodChef April 12, 2011 at 7:18 pm

I love ALL their stuff and yours looks fannnnnnntastic! I just took a couple friends to Street this past weekend – so good. And, like you guys – we watch ALL the Top Chefs and I was sitting on the couch swearing that if they kicked her off I wouldn’t watch any more this season 😀 She is so adorable and real. Can’t wait to see ya at Campblogaway soon.

2 Cookin' Canuck April 6, 2011 at 8:30 pm

This sounds fantastic, Patti. I make my family’s favorite chili with chipotle chiles, which gives it a wonderful, smoky heat.

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