Print This Recipe

Print

Emeril's Turkey and Pinto Bean Chili

This wholesome one-pot dinner is a crowd-pleaser with enough leftovers to go around.

Everyday Food, September 2011 http://www.marthastewart.com/851793/emerils-turkey-and-pinto-bean-chili
3.5
Rated
70100(37)37
  • Prep Time 35 minutes
  • Total Time 55 minutes
  • Yield Serves 8

Ingredients

    • 4 slices thick-cut bacon, diced small
    • 2 medium yellow onions, diced small
    • 1 large red bell pepper, stemmed, seeded, and diced small
    • 1 1/2 pounds ground turkey (85 percent lean) or a blend of ground thighs and breasts
    • 3 tablespoons chili powder
    • 2 teaspoons ground cumin
    • 1 tablespoon chopped garlic
    • 2 teaspoons dried oregano
    • Coarse salt and ground pepper
    • 1 can (14.5 ounces) diced tomatoes
    • 2 cans (15.5 ounces each) pinto beans, rinsed and drained
    • 2 tablespoons finely chopped fresh cilantro

Directions

  1. In a large Dutch oven or other heavy pot, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is crisp, about 8 minutes. Add onions and bell pepper and cook, stirring occasionally, until vegetables soften, about 3 minutes. Add turkey, chili powder, cumin, garlic, and oregano and cook, breaking up meat with a wooden spoon, until cooked through and lightly browned, 6 to 8 minutes. Season with salt and pepper.
  2. Add tomatoes and juice, beans, and 2 cups water. Bring to a boil. Reduce to a rapid simmer, partially cover, and cook, stirring occasionally, until sauce thickens, 20 minutes. (To store, refrigerate cooled chili in an airtight container, up to 3 days.) Serve topped with cilantro.

Cook's Note

If you like, whip up a pot of this on the weekend and enjoy it during the week. Leftovers make a great filling for burritos or a topping for nachos.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.