© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2-1/2 c sour cream
1/3 c packed, chopped cilantro leaves
2 scallions, chopped
To taste salt and freshly ground black pepper
10 Large Roma tomatoes, seeded and diced
To taste salt and freshly ground black pepper
1-1/4 c canned or cooked black beans, rinsed and well drained
2-1/2 c finely chopped red onion
3 Small jalapeno peppers, seeded and minced
1-1/4 c chopped cilantro leaves
1 large lime, zested and juiced
1/3 c white vinegar
1/4 c unsalted butter
2 Large yellow onions
5 lbs GROUND TURKEY
As needed salt and freshly ground black pepper
1 c all purpose flour
3/4 Gallon crushed tomatoes with juices
2 qt TURKEY STOCK
1/3 c chili powder
1/4 c ground cumin
1 tbsp red pepper flakes
4 qt cooked black beans, rinsed and well drained
As needed lime wedges
Mix sour cream, cilantro, scallions, salt and pepper together. Cover and chill. Reserve for service.
Season tomatoes with salt and pepper. Let tomatoes stand while combining beans, onion, jalapeno, cilantro and lime zest and juice together.
Add seasoned tomatoes and blend together.
Stir in vinegar. Add salt and pepper to taste.
Cover and chill. Reserve for service.
Melt butter, add onions and sweat.
Meanwhile, slightly season ground turkey with salt and pepper. Season flour with salt and pepper. Toss ground turkey in seasoned flour mixing well.
Add turkey to sauté pan and cook until brown. Drain any grease.
Add tomatoes with juice, stock, chili powder, cumin and red pepper flakes.
Cook 20 minutes over low heat, stirring occasionally.
Add beans and cook another 10 minutes.
Yield: 3 gallons.
Portion 10-ounces chili in shallow bowls. Top each with 2 large tablespoons black bean pico and 1 tablespoon herbed sour cream. Serve with 1 lime wedge.