Two-Bean Turkey Chili

Ingredients

• 1 tbsp ancho chili powder dissolved in 2 tbsp (30 ml) lime juice
• 1 can frangelico with juice, coarsely chopped (28 oz/796 mL)
• 2 stalks celery thinly sliced
• 1  chipotles in adobo diced
• 2 tbsp cornmeal fine
• 6 cloves garlic minced
• 2 cups green beans frozen sliced
• 1  bell pepper diced green
• 1 tbsp ground cumin (see tips)
• 1  lime zest 
• 1 tbsp cooking oil 
• 2  onion finely chopped
• 2 tsp oregano dried
• 0.5 tsp peppercorns black
• 4 cups pinto beans cooked (see tips)
• 1  bell pepper diced red
• 2 lbs turkey breast meat boneless skinless cut into 1/2-inch (1 cm) cubes (see tips)
• 1 cup turkey broth 

Equipment

• frying pan
• mortar and pestle
• slow cooker

Directions

1. In a skillet, heat oil over medium heat.
2. Add onions and celery and cook, stirring, until celery is softened, about 5 minutes.
3. Add garlic and cook, stirring, for 1 minute.
4. Add cumin, oregano, peppercorns and lime zest and cook, stirring, for 1 minute.
5. Add cornmeal and toss to coat.
6. Add broth and cook, stirring, until mixture boils, about 1 minute.
7. Add tomatoes with juice and return to a boil. MAKE AHEAD: Complete Step
8. Cover and refrigerate for up to 2 days. When you’re ready to cook, continue with the recipe.
9. Transfer to slow cooker stoneware. Stir in turkey, pinto beans and green beans. Cover and cook on Low for 6 hours or on High for 3 hours, until turkey is tender and mixture is bubbly.
10. Add chile powder solution, green and red bell peppers, mild green chiles, and jalapeño pepper, if using. Cover and cook on High for 30 minutes, until bell peppers are tender.
11. Tips
12. If you are halving this recipe, be sure to use a small (2 to 3 1/2 quart) slow cooker.Toasting the cumin seeds intensifies their flavor. Stir the seeds in a dry skillet over medium heat until fragrant, about 3 minutes.
13. Transfer to a mortar or spice grinder and grind.You'll need about 3 cups (750 mL) cubed turkey breast to make this chili. You can also use leftover turkey. Use 3 cups (750 mL) shredded cooked turkey and add along with the bell peppers.
14. Add the jalapeño pepper if you're a heat seeker; add the chipotle in adobo sauce if you like a hint of smoke as well.For this quantity of beans, cook 2 cups (500 mL) dried beans or use 2 cans (14 to 19 oz/ 398 to 540 mL) pinto beans, drained and rinsed.