Ingredients Jump to Instructions ↓

  1. --chili--

  2. 1 lb Dried white beans

  3. 1 tb Vegetable oil

  4. 2 c Chopped onions

  5. 4 oz can diced green chilies

  6. 6 Cl Garlic; minced

  7. 1/2 tb Dried oregano; crushed

  8. 1 tb Ground cumin

  9. 1 tb Chili powder

  10. 7 c Chicken broth

  11. 18 oz Fresh or canned tomatillos

  12. 1/2 cups

  13. 1 c Chopped fresh cilantro

  14. 1/2 lb Boneless skinless turkey

  15. -breast, cut crosswise

  16. -in half

  17. 1 c Chopped green onions

  18. 2 tb Fresh lime juice

  19. --cilantro cream--

  20. 2/3 c Plain yogurt

  21. 3 tb Chopped fresh parsley

  22. 3 tb Chopped fresh cilantro

  23. --garnish--

  24. Fresh cilantro sprigs

  25. 1/2 c Grated cheddar cheese

Instructions Jump to Ingredients ↑

  1. For chili: The recipe recommends soaking the beans overnight.

  2. Personally, I don’t like to do that. I find the quick soak method works better. That is, cover beans with cold water. Bring to a boil and boil for 1-2 min. Turn off heat and let soak for 1 1/2 hours.

  3. Drain beans. Heat vegetable oil in a large heavy Dutch oven over medium heat. Add chopped onion and saute 5 minutes. Add diced chilies, minced garlic, oregano, cumin, and chili powder. Saute for 5 minutes. Add beans, chicken broth, chopped tomatillos and cilantro.

  4. It’s important that the chicken broth contain little or no salt. Salt inhibits the softening of the seed coat of beans. Therefore, if you add salt too early the beans with never soften up. Add turkey breast and simmer until just cooked through, about 20 minutes. Transfer turkey to plate. Cover with foil and refrigerate. Simmer chili until beans are tender, about 2 1/2 hours. Cut turkey into 1/2 inch pieces.

  5. Add turkey, green onions and lime juice to chili. Stir. Heat through.

  6. Season with salt and pepper.

  7. For cilantro cream: Combine yogurt, parsley, chopped cilantro in a medium bowl. Ladle chili into bowls. Top with spoonful of cilantro cream. Sprinkle with cilantro sprigs and cheese. Can be prepared 1 day ahead. Cover chili and cilantro cream separately and refrigerate.

  8. Before serving, reheat chili over low heat. Like most chili, it tastes better the second day. From Bon Appetit September 1992 —–


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