For the Beans
- ½ lb dry kidney beans, soaked overnight (you can substitute canned beans)
- ½ green jalapeno pepper
- 2 cloves smashed garlic
- 2 bay leaves (fresh if possible)
For the Chili
- oil for coating bottom of pan (canola or extra virgin olive oil)
- 2½ lbs ground turkey
- 2 tsp kosher salt
- 4-5 bay leaves
- 4 cinnamon sticks
- 1 tsp dried chili pepper
- 4 tbsp spice blend (equal parts ground coriander, cumin and fennel seed)
- 1 cup chopped celery
- 1 cup chopped carrots
- 3 cups chopped onions
- 1 red jalapeno, sliced
- 1 green jalapeno, sliced
- 2 dried Ancho chili peppers and 2 chipotle peppers, charred over flame on stove
- tomato confit (4 tomatoes slow cooked in olive oil)
- canned plum tomatoes (use 3-4 of the tomatoes plus the juice from the can; or, if you do not use tomato confit, use 8-9 of the tomatoes)
- 1 quart water (and add more as needed)
- 2 cups diced butternut squash
- 2 cups diced macomber turnip
For the Lime Sour Cream
- 2 limes, zest and juice
- 1 cup sour cream
- 1 tsp salt
Other Garnish Suggestions
- chopped scallions
- grated cheddar cheese
- cornbread
- watermelon radish













































Comments (5)
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Wow, this looks scrumptious! Turkey seems like a great alternative to red meat in a hearty bowl of chili... and I'm intrigued by the veggie combination - squash/turnips/etc. Am looking forward to trying this! Though I wish I had the cute cornbread pans :-P (Jan 27, 2009 7:55:14 PM)
This looks awesome...can't wait to try it. (Jan 26, 2009 6:56:00 PM)
This looks amazing! Really looking forward to trying this. Love the unexpected ingredients! (Jan 26, 2009 1:36:30 PM)
this looks delicious! i can't wait to try it! (Jan 26, 2009 12:03:13 PM)
This is stick-to-your ribs good stuff. I love the lime sour cream. Nothing left behind in my bowl, that's for sure. (Jan 26, 2009 11:56:58 AM)