Texans may protest this healthy version of chili, to which I say, give it a chance! I use turkey instead of beef and add a lot of vegetables and beans for taste, texture, color and nutrition. The slow burn of the cayenne and the smokiness of the chipotle are a nice contrast to the creamy smoothness of the polenta.
Chipotle Bean and Turkey Chili
- 1 tablespoon canola or olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 carrots, diced
- 2 teaspoons ground cumin
- 1 pound lean ground turkey
- 2 15-ounce cans diced fire-roasted tomatoes
- 2 cups water
- 3 chipotle chiles in adobo sauce, minced
- 2 tablespoons adobo sauce from chipotle chiles in adobo
- 1 teaspoon dried oregano
- 1 teaspoon cayenne
- 3 15.5-ounce cans of beans, rinsed and drained (any combination you like of black, kidney, pinto, etc.)
- salt and black pepper to taste
- Heat oil in a large pot over medium heat.
- Add onion, pepper and carrots and sauté until soft, about 10 minutes.
- Add cumin and stir well to combine.
- Add ground turkey, and increase to high heat, and cook until meat is well cooked.
- Add in tomatoes, water, chipotle and adobo sauce, oregano and cayenne. Reduce heat back to medium, and cook for 30 minutes, stirring occasionally.
- Add beans and cook for another 20-30 minutes.
- Add salt and pepper to taste.
- 4 cups chicken stock or water
- 4 cups heavy cream
- 2 cups yellow polenta or cornmeal
- 4 tablespoons unsalted butter
- Garnishes: 1 cup freshly grated Parmigiano-Reggiano or cheddar cheese, a handful of minced fresh Italian parsley, minced onion
- Pour stock or water and cream into a saucepan and bring to a boil over medium heat.
- Pour in polenta and whisk briskly to combine and prevent clumping. Reduce heat to low and continue to whisk constantly for about 10 minutes, until you have a thick porridge.
- Add butter and stir until melted. Serve topped with chili, grated cheese, parsley and minced onion.