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Emeril's Turkey and Pinto Bean Chili

  • 8servings
  • 55minutes

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Source: www.marthastewart.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 slices thick-cut bacon, diced small

  2. 2 medium yellow onions, diced small

  3. 1 large red bell pepper, stemmed, seeded, and diced small

  4. 1 1/2 pounds ground turkey (85 percent lean) or a blend of ground thighs and breasts

  5. 3 tablespoons chili powder

  6. 2 teaspoons ground cumin

  7. 1 tablespoon chopped garlic

  8. 2 teaspoons dried oregano

  9. Coarse salt and ground pepper

  10. 1 can (14 1/2 ounces) diced tomatoes

  11. 2 cans (15 1/2 ounces each) pinto beans, rinsed and drained

  12. 2 tablespoons finely chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Photo: John Kernick In a large Dutch oven or other heavy pot, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is crisp, about 8 minutes. Add onions and bell pepper and cook, stirring occasionally, until vegetables soften, about 3 minutes. Add turkey, chili powder, cumin, garlic, and oregano and cook, breaking up meat with a wooden spoon, until cooked through and lightly browned, 6 to 8 minutes. Season with salt and pepper.

  2. Add tomatoes and juice, beans, and 2 cups water. Bring to a boil. Reduce to a rapid simmer, partially cover, and cook, stirring occasionally, until sauce thickens, 20 minutes. (To store, refrigerate cooled chili in an airtight container, up to 3 days.) Serve topped with cilantro.

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