Turkey Chile with Black Beans

Turkey Chile with Black Beans: 

This rich Chile-Stew is a different taste and world’s apart from Traditional Red Chile. It’s now our favorite!

Turkey Chile with Black Beans

This rich Chile-Stew is a different taste and world’s apart from Traditional Red Chile. It’s now our favorite!

Makes 6-8 servings

Takes about 45 minutes

 

Ingredients

1 medium red onion diced

4-5 cloves of garlic minced

1 (15 ounce) can of Navy Beans (drained and mashed)

1 (15 ounce) can Mexican black beans (drained)

1 pound ground turkey

2 (4 ounce) cans Hatch Green Chilies (drained) hot or mild your choice

1 (15 ounce) can low salt chicken stock

2 Tsp Chile Powder

1 Tablespoon Olive Oil

1 teaspoon ground cardamom

1 teaspoon dried oregano

1 tsp Sea Salt

1 tsp fresh ground black pepper

1 cup Salsa Verde (mild or medium, your choice)

1 package Queso Fresco

1 ounce fresh cilantro chopped

 

In a large pan heat oil to medium and add diced onion and garlic, cook until soft, about 8 minutes. Put in spices and stir. Next, add turkey and increase heat to medium high, and stir to break up meat with a spoon until no longer pink, about 8 minutes. Finally, add chicken stock, mashed Navy beans, black beans, salsa verde and stir to incorporate, and bring to a boil. Once it comes to a boil reduce heat to a low simmer for at least 15 minutes to meld flavors (an hour is even better). But don’t forget to stir regularly to keep the mixture from sticking to the pan.  Before serving taste mixture and add more seasoning or Salsa Verde if you like.

Serve in warm bowls and garnish with crushed queso fresco and chopped fresh cilantro.

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Check out more Beechwood Inn favorite recipes: https://beechwoodinn.ws/category/recipes/