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Turkey Black Bean Chili with Ancho Salsa

Source: Casual Cuisines of the World - Cantina
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Active Time:  35 Minutes
Total Time:  2 Hours 35 Minutes
  Serves 6
Some food scholars say that chili-seasoned stews of meat and beans belong more to Texas and the American Southwest than to Mexico. Certainly, this is a cantina dish of the northern borderlands, and it owes a debt to present-day sensibilities in its health-conscious combination of ground turkey and black beans.
2 cups (14 oz/440 g) dried black beans
8 cups (64 fl oz/2 l) water
2 fresh árbol chili peppers
3 bay leaves
For Salsa:
4 dried ancho chili peppers, stemmed and seeded
1/2 cup (4 fl oz/125 ml) fresh orange juice
1/4 cup (2 fl oz/60 ml) fresh lime juice
1 teaspoon salt
2 tablespoons extra-virgin olive oil

2 tablespoons vegetable oil
1 lb (500 g) coarsely ground (minced) turkey
1 large yellow onion, diced
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
3 cloves garlic, minced
2 fresh poblano chili peppers, stemmed, seeded and diced
1 1/2 tablespoons chili powder
1 1/2 tablespoons ground cumin
2 cups (16 fl oz/500 ml) chicken stock, or as needed
Turkey Black Bean Chili with Ancho Salsa Recipe at
Sort through the black beans and discard any misshapen beans or stones. Rinse well. In a large saucepan, combine the beans, water, árbol chilies and bay leaves and bring to a boil. Reduce the heat to medium, cover and simmer until tender, about 1 hour. Remove the chilies and bay leaves and discard. Set aside.

FOR SALSA: In a cast-iron frying pan over medium heat, toast the ancho chilies, turning frequently to avoid scorching, until soft and brown, 1-2 minutes. Remove from the heat, chop and place in a bowl. Add the orange and lime juices, salt and olive oil. Mix well and let stand at room temperature for at least 30 minutes or up to 2 hours before serving. (The salsa can be covered and refrigerated for up to 2 days.)

In a large pot over medium heat, warm the vegetable oil. Add the turkey and cook, stirring often, until browned, about 10 minutes. Add the onion, salt, black pepper and cayenne pepper and sauté over medium heat, stirring occasionally, until lightly golden, about 10 minutes. Add the garlic, poblano chilies, chili powder and cumin and cook, stirring, until fragrant, 2-3 minutes. Add the black beans and their liquid and the 2 cups (16 fl oz/500 ml) chicken stock and cook, uncovered, until the flavors have blended and the mixture has thickened, 30-40 minutes. Taste and adjust the seasonings, adding more chicken stock if needed for the desired consistency.

Ladle the chili into warmed bowls and top each serving with a dollop of the salsa.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 6
Calories: 517
Fat. Total: 19g
Fiber: 15g
Carbohydrates, Total: 58g
Sodium: 937mg
% Cal. from Fat: 33%
Cholesterol: 60mg
Protein: 33g
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