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Turkey Black Bean Chili With Ancho Salsa Recipe

Turkey Black Bean Chili With Ancho Salsa Recipe

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Turkey Black Bean Chili With Ancho Salsa

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Ingredients:

Serving

recipe ingredients2 cups (14 oz/440 g) dried black beans
8 cups (64 fl oz/2 litre) water
2 fresh arbol 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 tsp salt
2 tbsp extra-virgin olive oil
2 tbsp vegetable oil
1 lb (500 g) coarsely ground (minced) turkey
1 large yellow onion, diced
1 tsp salt , or to taste
1/2 tsp freshly ground black pepper
1/2 tsp cayenne pepper
3 cloves garlic, minced
2 fresh poblano chili peppers, stemmed, seeded and diced
1 1/2 tbsp chili powder
1 1/2 tbsp ground cumin
2 cups (16 fl oz/500 ml) chicken stock , or as needed

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	95.18 Kcal (398 kJ)
Calories from fat	82.73 Kcal
		% Daily Value*
Total Fat	9.19g	14%
Cholesterol	0.32mg	0%
Sodium	621.36mg	26%
Potassium	89.96mg	2%
Total Carbs	3.49g	1%
Sugars	0.48g	2%
Dietary Fiber	1.03g	4%
Protein	0.91g	2%
Vitamin C	2.1mg	3%
Iron	1.1mg	6%
Calcium	25.4mg	3%

Amount Per 100 g
Calories	143.03 Kcal (599 kJ)
Calories from fat	124.32 Kcal
		% Daily Value*
Total Fat	13.81g	14%
Cholesterol	0.47mg	0%
Sodium	933.75mg	26%
Potassium	135.18mg	2%
Total Carbs	5.24g	1%
Sugars	0.72g	2%
Dietary Fiber	1.54g	4%
Protein	1.36g	2%
Vitamin C	3.2mg	3%
Iron	1.6mg	6%
Calcium	38.2mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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