3 tbsp canola oil
3 lbs TURKEY THIGHS, boned, skinned and cubed
2 Medium onions, medium chop
1 Green bell pepper, seeded and chopped
2 Cloves fresh garlic, minced
2 Chipotle peppers, soaked and chopped
1 tbsp ground cumin
To taste ground red chili powder
2 c tomato puree
3 c cooked pinto beans, rinsed and drained if canned
1 c yellow cornmeal
1 tbsp sugar
To taste salt and pepper
2-1/2 c POULTRY STOCK
2 Large eggs, beaten
Sauté turkey in hot oil until brown; transfer turkey from heat. Sauté onions and bell pepper in same skillet, cooking until soft. Add garlic and cook until fragrant, or about 45 seconds.
Return turkey to pan and add chipotle, cumin and chili powder. Sauté 2 minutes.
Stir in tomato puree, cover and simmer 30 minutes.
Stir in beans and cook 10 more minutes.
In separate saucepan, mix cornmeal, sugar and salt and pepper to taste. Stir in stock; cook over medium heat, stirring until smooth and thick. Remove from heat and add beaten eggs.
Per serving, portion chili into a small cast-iron skillet; spoon cornmeal mixture on top of chili and spread almost to the edges.
Bake in a preheated 350 degree F oven about 30 minutes until topping is golden.