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Kitchen Notebook

February 13, 2017

Turkey Chili with Jacob's Cattle Beans

60 Mins

Prep Time: 70 minutes

Serves 4

  • 8 oz. Jacob's Cattle, Pinto, Anasazi, or your preferred Beans, soaked overnight
  • 1 Red Onion, diced
  • 1 lb. Ground Turkey, defrosted
  • 4 oz. Cheddar, shredded
  • 10 oz. Tomato Puree, defrosted
  • 2 Tbsp. Olive Oil
  • 3 cloves Garlic, minced
  • 2 cups Water
  • Salt and Pepper
  • Avocado, diced
Place the beans in a medium sized pot covered by 2 inches of water. Bring to a boil over a high flame. Reduce the flame to medium and boil for 20 minutes. Strain, reserving 1 cup cooking liquid. Meanwhile, in another large pot over a medium flame, heat the oil until hot. Stir in the onion along with a pinch of salt and cook until translucent and slightly browned, about 7 minutes. Add the garlic and stir for another 2 minutes. Add the ground turkey and stir until browned and cooked through, about 12 minutes. Add the tomato puree, beans and cooking liquid along with the water and bring to a boil. Reduce the flame to low and simmer for 30 minutes. Season with salt and pepper to taste. Divide between 4 bowls and top evenly with the cheese and avocado.

60 Mins Anasazi Avocado Beans Chili Jacob's Cattle Beans Meat pinto

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60 Mins Anasazi Avocado Beans Chili Jacob's Cattle Beans Meat pinto

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