Sneak Peek: Turkey and Black Turtle Bean Chili

Cook, What We're Eating

This Turkey and Black Turtle Bean Chili isn’t going to be featured in our catalog until June, but we just couldn’t wait to share it.  So here’s a sneak peek, just for our blog readers.


Our hearty chili is made with ground turkey and our new black turtle beans. This mildly flavored heirloom variety pairs exceptionally well with the bold seasonings in this recipe. We recommend garnishing each serving with cheddar cheese, sour cream and green onions to help tame the heat.


Turkey and Black Turtle Bean Chili

2 cups dried black turtle beans, rinsed and soaked overnight
Kosher salt and freshly ground pepper, to taste
1/4 cup olive oil
1 lb. ground turkey
2 yellow onions, diced
3 jalapeños, seeded and diced
1 large red bell pepper, seeded and diced
2 tsp. minced garlic
1 Tbs. tomato paste
1/4 cup chili seasoning
1/4 tsp. crushed chipotle chili
2 cans (each 14 1/2 oz.) diced tomatoes with juices
Grated cheddar cheese, sour cream and sliced green onions for serving


Drain the beans and rinse with cold water. Place in a large saucepan and add water to cover by 3 inches. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer, uncovered, until the beans are tender, about 1 hour. Season with salt and pepper. Drain the beans, reserving the cooking liquid. Set aside.


In a large Dutch oven over medium-high heat, warm 2 Tbs. of the olive oil. Add the ground turkey and cook, stirring occasionally and breaking up any large chunks, until browned, 6 to 8 minutes. Transfer to a bowl.


Reduce the heat to medium and warm the remaining 2 Tbs. olive oil. Add the onions, jalapeños and bell pepper and cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes. Add the garlic, tomato paste, chili seasoning and crushed chipotle chili and cook, stirring constantly, until fragrant, about 1 minute. Add the tomatoes with their juices, the ground turkey, black beans and 1 1/2 cups of the reserved cooking liquid. Season with salt and pepper and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, for 1 hour.


Ladle the chili into warmed bowls. Serve with cheese, sour cream and green onions for garnishing. Serves 6.


Adapted from a recipe by Zürsun.

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