Turkey Black Bean Chili

KEEP CALM AND COOK ON

Yield: 1 gallon
Oven: N/A

Ingredients:

• 1 ounce vegetable oil
• 4 ounces onion, small diced
• 1 ounce canned green chilies
• 2 ounces green bells, diced
• 1 tablespoon jalapenos, minced
• 2 each garlic cloves, pasted
• 1 pound ground turkey
• 0.25 teaspoon cinnamon
• 1 teaspoon
• cumin seed, ground
• 2 teaspoon chili powder
• 0.25 teaspoon cayenne, ground
• 2 tablespoon tomato paste
• 1 pound canned diced tomatoes
• 1 pint chicken stock
• 8 ounces cooked black beans
• 2 ounces fresh cilantro
• to taste salt & black pepper

Procedures:

1. In a large heavy bottom pot over medium high heat, add vegetable oil and heat until shimmering.
2. Into the shimmering oil, add small diced onion, canned green chilies, diced green bell peppers and minced jalapeños, season and stir until fragrant—about 3 minutes.
3. Into the fragrant vegetables, add the pasted garlic and heat until fragrant—about 90 seconds.
4. Into the sofrito, add the ground turkey, season with salt, pepper, cinnamon, ground cumin, chili powder and ground cayenne, using a flat-edged spoon, break up and stir with the other ingredients until the size of small peas and stiffened, but not brown.
5. Into the stirred and stiffened turkey, add the tomato paste, stir vigorously to distribute across all the products in the pan, heat until fragrance changes. (pincé)
6. Into the pincéed vegetables, add canned diced tomato, chicken stock and black beans, heat until simmering, reduce heat to maintain simmer until vegetables are tender and flavors have blended—about 45 minutes.
7. At service, garnish with fresh cilantro and crema agria.