Cranberry Bean & Turkey Chili
- 1/2 lb dried Vermont cranberry beans
- 1 small carrot and 6 stalks parsley, with leaves
- 1 tsp sea salt
- 1 tbsp olive oil
- 1 pound ground turkey breast
- 2 cups chopped onion (about 3 medium; I used 1 large red onion and 3 small white onions)
- 2 medium carrots, diced to 1/4-inch (about 1/2 cup)
- 2 cloves garlic
- 2 small, green habanero peppers, seeded, finely minced
- 1 tbsp + 1 tsp chile powder
- 1 tbsp ground cumin
- 3 tbsp tomato paste
- 1 tsp dried oregano
- 1 and 1/2 cups organic red wine
- 2 (28-oz) cans organic chopped tomatoes
- scallions, grated cheese, sour cream or creme fraiche, tortilla chips, and/or fresh lime wedges as garnish
- Soak beans in cool, filtered water, covered by 2 inches, overnight or for as long as you have; (I only soaked for 4 hours and the beans still cooked in less than 1 and 1/2 hours). Drain beans and rinse well. Add beans, 1 small, scrubbed carrot and parsley stalks to a medium saucepan and cover by 1 inch with cool, filtered water. Bring to a boil, then reduce heat and simmer, covered, for 45 minutes. Add 1 tsp sea salt. Simmer for an additional 30-45 minutes, until beans are tender. (I held back about 1 and 1/2 cups of cooked beans from the chili, as there seemed to be too many to add the entire 1/2 lb cooked; be your own judge as to how ‘beany’ you want your chili).
- Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add turkey in batches, stirring to crumble and brown meat (do not overcrowd the pan, or the turkey will steam instead of brown). Add the onion, fresh garlic stalks, carrot and 1 habanero pepper; saute until vegetables are softened, about 5 minutes.
- Add 1 tbsp chile powder, cumin, oregano and salt; stir and cook for 1 minute or until very fragrant.
- Add tomato paste; stir and cook for 1 minute.
- Add wine; stir to scrape up any browned bits from the bottom of the pan. Add the remaining ingredients, mix well, cover and bring to a boil. Reduce heat and simmer for 1 hour, stirring occasionally. Taste and adjust seasonings, including fresh habanero pepper and/or chile powder (I added the remaining minced habanero and 1 tsp chile powder here). Uncover and cook for an additional 30 minutes, stirring occasionally. Taste and adjust seasonings. Serve and enjoy!
Yields 8-10 servings.