1/2 lb dry red kidney beans, soaked overnight in the refrigerator
1 jalapeno pepper, cut in half
2 Cloves fresh garlic, smashed
2 bay leaves (fresh, if possible)
As needed cold water
2 tbsp canola or extra virgin olive oil (for coating bottom of pan/pot)
2-1/2 lbs GROUND TURKEY
1 tsp kosher salt
4-5 bay leaves
4 cinnamon sticks
1 tsp dried chili pepper
4 tbsp spice blend (equal parts ground coriander, cumin, fennel seed)
1 c chopped celery
1 c peeled and chopped carrots
3 c chopped onions
1 red jalapeno, sliced thin
1 green jalapeno, sliced thin
4 fresh tomatoes, peeled and slow cooked in olive oil for tomato confit
3-4 canned plum tomatoes plus juice (or 8-9 tomatoes if tomato confit is not used)
1 qt cold water (add more as needed)
2 Dried whole ancho chili peppers
2 whole chipotle peppers
2 c peeled, seeded and finely diced butternut squash
2 c peeled and finely diced turnip
2 Large limes
1 c sour cream
1 tsp salt
1/2 to 1 c chopped green scallions
1/2 to 1 c grated sharp Cheddar cheese
1/2 c watermelon radish, sliced thin into small matchsticks
As needed cornbread sticks or corn muffins
Drain dried kidney beans that have been soaked in water overnight. Rinse and drain again.
Add drained kidney beans to a sauce pan.
Add 1/2 jalapeno, garlic cloves and bay leaves.
Cover with water. Stir well and simmer for 1 hour on low heat. Cook until beans are tender.
Cool and strain. Remove jalapeno, garlic cloves and bay leaves.
2. TURKEY CHILI
Heat 2 tablespoons oil in a large nonstick stock pot or Dutch oven over medium-high heat. Lightly brown the turkey, breaking it up with the back of a spoon. Sprinkle turkey with salt.
Add bay leaves, cinnamon sticks, dried chili pepper or pepper flakes and 4 tablespoons of the spice blend. Combine well with turkey.
Stir in celery, carrots, onions, sliced red and green jalapenos.
Sauté over medium heat for 10 minutes or until onions are translucent, stirring occasionally.
Add tomato confit, tomatoes and tomato juice. Crush tomatoes with spoon.
Add water and reduce heat. Simmer for 1/2 hour (if desired, you can cook it for up to 2 hours).
Hold ancho and chipotle peppers over the stove-top flame to char them. Add peppers to the turkey mixture.
Stir in cooked and strained beans to chili.
Simmer chili another 10-15 minutes over low heat. Taste and add more salt if necessary.
Remove ancho and chipotle peppers, chop fine and return to the chili.
Stir in the diced butternut squash and turnip and cook until tender (about another 5-8 minutes).
Remove bay leaves and cinnamon sticks.
3. LIME SOUR CREAM
Zest limes and squeeze juice from limes.
Mix juice into sour cream.
Add salt to taste.
Put a dollop on top of each bowl of chili.
4. CHILI TOPPINGS
Add garnishes of scallions, cheese and radishes. Serve hot with cornbread sticks or corn muffins.