Sunday, August 14, 2011

Turkey & Black Bean Chili

I love Bobby Flay. He comes across as such a weird mix of smart, funny, cocky, and nice guy...but more importantly, the man can cook. Having eaten at his Mesa Grill restaurant twice, I can personally attest to this, but besides that, I don't think I've ever watched a Throwdown and not cursed technology for not yet inventing taste-o-vision.

In all honestly, however, Tex-mex is not my favorite genre, because it always seems to revolve around chipotle, which can be a really strong, super spicy flavor, so I try not to use it very often. It had been a while, though, so when I found this recipe for Black Bean Chili, I decided to trust Bobby and go for it. His version calls for beef chunks and beer, but this way worked just fine. Great with cornbread, but remember...low fat cornbread only sounds like a great idea. In practice, it's only ok. Even if you can eat more of it.

Careful with this's got some heat, which is why I put the chile as optional.

Turkey & Black Bean Chili
olive oil
1 pkg ground turkey
salt and pepper
half an onion, chopped
4 cloves garlic, minced
1 red chile, minced (optional)
1 tbsp cumin
1 tbsp chili powder
1 can diced tomatoes, drained
1 tbsp chipotle peppers/sauce (from can)
1.5 tbsp honey
3 cups chicken broth
2 cans black beans, drained
Juice from one lime

To top:
finely chopped onion
shredded cheese (monterey jack or cheddar)
Cumin Crema (1 tsp cumin and a pinch of salt and pepper mixed with 1/2 cup greek yogurt or creme fraiche)

Combine cumin, chili powder, drained tomatoes, chipotle and honey in blender (or bowl, if you have an immersion blender. Have you bought one yet?)

Sprinkle turkey with salt and pepper, heat a splash of oil over medium high, then add turkey and stir fry until cooked through, 5 minutes or so. Transfer meat to a big bowl. Add a bit more oil to the pot, and saute onion about 3 minutes. Add garlic and chile, if using. Cook another minute or two, then stir in tomato puree, broth and add meat back in. Raise heat to bring to a boil, then cover and reduce heat back to low for about 20 minutes, stirring occasionally.

Stir in beans and cook another 10-15 minutes. Turn off heat and stir in lime. Taste and add a little bit salt, if needed, and a bit more honey if it's too spicy.

The original recipe serves this with the cumin crema and homemade guac, but it's good with cheese and/or onion, too. Or regular sour cream. It's it how you like it.

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