| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats, Dairy |
Dutch |
Chili, Vegetables, Salads, Beans |
8 |
Servings |
INGREDIENTS
|
|
—–chili——- |
| 1 |
lb |
Dried white beans |
| 1 |
tb |
Vegetable oil |
| 2 |
c |
Chopped onions |
| 2 |
|
4 oz can diced green chilies |
| 6 |
|
Cl Garlic; minced |
| 1 1/2 |
tb |
Dried oregano; crushed |
| 1 |
tb |
Ground cumin |
| 1 |
tb |
Chili powder |
| 7 |
c |
Chicken broth |
| 18 |
oz |
Fresh or canned tomatillos chopped, about 3 1/2 cups |
| 1 |
c |
Chopped fresh cilantro |
| 1 1/2 |
lb |
Boneless skinless turkey breast, cut crosswise in half |
| 1 |
c |
Chopped green onions |
| 2 |
tb |
Fresh lime juice —cilantro cream——– |
| 2/3 |
c |
Plain yogurt |
| 3 |
tb |
Chopped fresh parsley |
| 3 |
tb |
Chopped fresh cilantro —-garnish—— |
|
|
Fresh cilantro sprigs |
| 1/2 |
c |
Grated cheddar cheese |
INSTRUCTIONS
For chili: The recipe recommends soaking the beans overnight. Personally,
I don't like to do that. I find the quick soak method works better. That
is, cover beans with cold water. Bring to a boil and boil for 1-2 min. Turn
off heat and let soak for 1 1/2 hours. Drain beans. Heat vegetable oil in a
large heavy Dutch oven over medium heat. Add chopped onion and saute 5
minutes. Add diced chilies, minced garlic, oregano, cumin, and chili
powder. Saute for 5 minutes. Add beans, chicken broth, chopped tomatillos
and cilantro. It's important that the chicken broth contain little or no
salt. Salt inhibits the softening of the seed coat of beans. Therefore, if
you add salt too early the beans with never soften up. Add turkey breast
and simmer until just cooked through, about 20 minutes. Transfer turkey to
plate. Cover with foil and refrigerate. Simmer chili until beans are
tender, about 2 1/2 hours. Cut turkey into 1/2 inch pieces. Add turkey,
green onions and lime juice to chili. Stir. Heat through. Season with salt
and pepper.
For cilantro cream: Combine yogurt, parsley, chopped cilantro in a medium
bowl. Ladle chili into bowls. Top with spoonful of cilantro cream.
Sprinkle with cilantro sprigs and cheese. Can be prepared 1 day ahead.
Cover chili and cilantro cream separately and refrigerate. Before serving,
reheat chili over low heat. Like most chili, it tastes better the second
day. From Bon Appetit September 1992
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