Martin's Turkey Chili
Submitted by poolguy00
Turkey chili with dried black beans, a whole browned turkey breast simmered and shredded, and hand-toasted cumin seeds. A from-scratch, slow-simmered chili with deep flavor.
YIELD
4 servingsPREP
15 minCOOK
2 hrsREADY
2 hrsThis turkey chili does things the long way, and it’s worth every minute. A whole turkey breast gets browned, then simmers in the pot with dried black beans, crushed tomatoes, and aromatics until tender enough to shred with two forks. No ground turkey here. The shredded meat gives you real texture in every bowl.
The cumin gets special treatment too. Whole seeds toast in a dry skillet until fragrant and golden, then get crushed by hand and added in the final hour. That step adds a warm, smoky depth you simply can’t get from pre-ground cumin. It’s a small detail that makes a big difference.
With dried beans soaked overnight and a total simmer of about 2 ½ hours, this is weekend cooking. But the result is a thick, layered chili with shredded turkey that absorbs the spiced tomato broth as it cooks.
Pro Tips
- Brown the turkey breast well on all sides before simmering. That sear builds fond on the bottom of the pot that flavors the entire chili.
- Stir frequently in the last hour as the beans soften and the liquid thickens. The bottom can scorch if left unattended.
- Shred the turkey with the grain using two forks. The long strands hold up better in the chili than chopped pieces.
- Toast the cumin seeds over low heat and watch them closely. They go from fragrant to burnt in seconds.
Variations
- Traditional topping: Shredded cheddar and a dollop of sour cream for a rich, classic finish.
- Healthy topping: Skip the cheese and use diced avocado and a squeeze of lime instead.
- Spicier: Double the cayenne or add a diced chipotle pepper in adobo for smoky heat.
Ingredients
Directions
Soak the beans overnight in water to cover generously. Drain and rinse briefly.
Heat the oil in a large, heavy bottom pot over medium high heat. When hot, brown the turkey breast well on all sides. Remove and set aside.
Add the onions, garlic, celery, and green pepper. Saute, stirring frequently, until the vegetables are soft, 5 to 7 minutes.
Add the beans, tomatoes, water, chili powder, cayenne, and the turkey breast. Heat until the pot starts bubbling, then reduce heat to a slow simmer, partially cover, and simmer for 1½ hour. Stir occasionally, watching carefully that the bottom does not start to stick.
Remove the turkey breast, remove the bone, and coarsely shred the meat with two forks (hold the meat with one fork, tear with the grain with the other.) Return the meat to the pot.
Heat a heavy bottom skillet over low heat. Add the whole cumin seed and toast 2 to 3 minutes, shaking the pan occasionally, until lightly brown and aromatic. Remove from heat. Coarsely crush the cumin in a mortar and pestle or with a rolling pin. Add to the pot.
Cook an additional one hour, or until the beans are tender.
For the traditional approach, top with the cheese and sour cream; for the modern/healthy approach, top with the avocado.
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