HomeChili Turkey Black Bean Chili with Ancho Vinaigrette

Turkey Black Bean Chili with Ancho Vinaigrette

Posted in : Chili on by : Daphne

Ingredients:

—– ANCHO CHILE SALSA —-4 x Ancho chiles stemmed and seeded1/2 cup Freshly-squeezed orange juice1/4 cup Freshly-squeezed lime juice1 tsp Salt2 tbl Extra-virgin olive oil—– TURKEY BLACK BEAN CHILI —-2 cup Dried black beans8 cup Water3 whl Arbol chiles3 x Bay leaves2 tbl Vegetable oil1 lb Coarsely-ground turkey1 lrg Onion diced1 tsp Salt or to taste1/2 tsp Freshly-ground black pepper or to taste3 x Garlic cloves minced3 x Poblano chiles stemmed, seeded, and diced1 1/2 tbl Chili powder1 1/2 tbl Ground cumin1/2 tsp Cayenne pepper3 cup Chicken stock

Instructions:

To make the salsa, toast the chiles directly over a medium gas fame or in a cast-iron skillet until soft and brown, turning frequently to avoid scorching. Chop the chiles and combine in a bowl with the orange and lime juices, salt, and olive oil. Mix well and let sit at least 30 minutes or as long as 2 hours in the refrigerator before serving. The salsa will keep up to 2 days in the refrigerator.

Place the beans in a soup pot with the water, arbol chilies and bay leaves. Bring to a boil, reduce to a simmer and cook covered until tender but not falling apart, 1 to 1 1/2 hours. Drain thoroughly and remove chiles and bay leaves.

In a large, heavy pot heat the vegetable oil and cook the turkey, stirring often, until uniformly browned. Add the onions, salt and pepper and saute over moderate heat, stirring occasionally, until the onions are just golden and clear, about 10 minutes. Add the garlic, diced poblanos, chili powder, cumin and cayenne and stir together for 2 to 3 minutes, or until the aromas are released. Add the black beans and chicken stock and simmer, uncovered, for 30 to 40 minutes, or until the flavors have blended and chile has thickened.

Serve in warm bowls with a dollop of the ancho chile salsa on top.

This recipe yields 6 servings.