Turkey Chili by Jane Betzer

posted Mar 25, 2010, 9:46 AM by Student Nutrition Association
This chili has a long ingredient list, but most of it consists of herbs and spices and the flavor is worth the time spent measuring it all out. As it is written, it is quite spicy. For a milder chili, remove the seeds from the jalapeño and omit the habeñero. 

1 cup dried navy beans 
1 cup dried red beans 
1 cup dried black beans 
9 cups water 
2 bay leaves 
2 tablespoons chili powder 
4 teaspoons ground cumin 
2 teaspoons dried oregano 
1 teaspoon ground coriander 
1 teaspoon dried thyme 
1 teaspoon dried basil 
1 tablespoon dark brown sugar 
3 tablespoons Worcestershire sauce 
2 medium onions, chopped 
1 medium green bell pepper, chopped 
4 cloves garlic, diced 
1 jalapeño, diced (with seeds) 
1 habeñero, diced (with seeds) 
1 pound ground turkey breast 
12 fluid ounces beer (pilsner lager, light ale, or amber ale) 
7 ounces canned diced green chilies 
15 ounces tomato sauce 
28 ounces canned fire-roasted crushed tomatoes 
2 cups fresh or frozen corn kernels

Sort and rinse the beans. Put the beans and the water in the pot you will cook the chili in. Allow the beans to soak at room temperature for 12-16 hours. Add the herbs, spices, brown sugar, and Worcestershire sauce to the pot and bring it to a boil. Simmer it until the beans are fully cooked, ~1½ hours. While the beans are cooking, sauté the onions, bell pepper, garlic, jalapeño, habeñero, and turkey together in a large skillet, breaking up the turkey with the spatula, until the turkey is cooked. When the beans are cooked, add the sautéed mix, and the rest of the ingredients to the pot. Bring the chili to a boil again and simmer it for 5 minutes before serving it with your favorite corn bread.

Original recipe by Jane Betzer