Serves 6
When your weekend guests are still here and the fridge is stocked full of leftovers, dinners will be a breeze. This warming pot of chili requires a minimum amount of energy (that’s probably all you have). Roughly chop some of the turkey left on the carcass, or pull it apart. Drop it into a pot of tomato sauce simmering with poblano and jalapeno peppers, and cannellini beans, and top the steaming bowls with scallions and cilantro. Cornbread makes a wonderful accompaniment, as do toasted rolls or even crackers. You only need a fire, a movie, and comfy chairs.
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2
tablespoons olive oil
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1
large onion, chopped
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2
poblano peppers, stemmed, seeded, and coarsely chopped
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1
jalapeno or other small chile pepper, stemmed, seeded, and coarsely chopped
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3
cloves garlic, finely chopped
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1
tablespoon ground cumin
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2
cans (15 ounces each) cannellini beans, drained
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1
can (14 ounces) diced tomatoes
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3
cups turkey or chicken stock, or more if needed
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Salt and black pepper, to taste
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2
cups roughly chopped or shredded cooked turkey
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3
scallions, thinly sliced (for garnish)
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½
cup roughly chopped fresh cilantro (for garnish)
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1. In a large flameproof casserole or Dutch oven over medium heat, heat the olive oil. Add the onion, poblano and jalapeno peppers, and garlic. Cook, stirring often, for 5 to 7 minutes or until they start to brown. Add the cumin and cook, stirring, for 1 minute more.
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2. Add the beans, tomatoes, stock, and a generous pinch of salt. Bring to a boil over high heat. Lower the heat, set on the cover askew, and simmer, stirring occasionally, for 30 minutes.
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3. Add the cooked turkey, and return the liquid to a boil. Lower the heat and cook, stirring often, for 5 minutes, or until the turkey is hot. If the mixture seems too thick, add more stock, 1/4 cup at a time. Taste the liquid for seasoning and add more salt and black pepper, if you like. Ladle into bowls and garnish with scallions and cilantro.
Karoline Boehm Goodnick
Serves 6
When your weekend guests are still here and the fridge is stocked full of leftovers, dinners will be a breeze. This warming pot of chili requires a minimum amount of energy (that’s probably all you have). Roughly chop some of the turkey left on the carcass, or pull it apart. Drop it into a pot of tomato sauce simmering with poblano and jalapeno peppers, and cannellini beans, and top the steaming bowls with scallions and cilantro. Cornbread makes a wonderful accompaniment, as do toasted rolls or even crackers. You only need a fire, a movie, and comfy chairs.
| 2 | tablespoons olive oil |
| 1 | large onion, chopped |
| 2 | poblano peppers, stemmed, seeded, and coarsely chopped |
| 1 | jalapeno or other small chile pepper, stemmed, seeded, and coarsely chopped |
| 3 | cloves garlic, finely chopped |
| 1 | tablespoon ground cumin |
| 2 | cans (15 ounces each) cannellini beans, drained |
| 1 | can (14 ounces) diced tomatoes |
| 3 | cups turkey or chicken stock, or more if needed |
| Salt and black pepper, to taste | |
| 2 | cups roughly chopped or shredded cooked turkey |
| 3 | scallions, thinly sliced (for garnish) |
| ½ | cup roughly chopped fresh cilantro (for garnish) |
1. In a large flameproof casserole or Dutch oven over medium heat, heat the olive oil. Add the onion, poblano and jalapeno peppers, and garlic. Cook, stirring often, for 5 to 7 minutes or until they start to brown. Add the cumin and cook, stirring, for 1 minute more.
2. Add the beans, tomatoes, stock, and a generous pinch of salt. Bring to a boil over high heat. Lower the heat, set on the cover askew, and simmer, stirring occasionally, for 30 minutes.
3. Add the cooked turkey, and return the liquid to a boil. Lower the heat and cook, stirring often, for 5 minutes, or until the turkey is hot. If the mixture seems too thick, add more stock, 1/4 cup at a time. Taste the liquid for seasoning and add more salt and black pepper, if you like. Ladle into bowls and garnish with scallions and cilantro.
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