Recipe excerpted from The Connecticut Farm Table Cookbook, The Countryman Press, © 2015, by Tracey Medeiros and Christy Colasurdo
Turkey chili is a Hermonot favorite after a long day on the farm at Ekonk Hill Turkey Farm in Moosup. In addition to garnishing it with cilantro, they like to serve this chili with an assortment of toppings, such as sour cream or Greek yogurt, sliced avocado and shredded cheese.
1 tablespoon olive oil
1 small red onion, diced
1 medium-size green bell pepper, de-stemmed, de-seeded and diced
2 jalapeño peppers, de-stemmed, de-seeded (if desired), and minced
3 garlic cloves, minced
1 pound ground turkey
Kosher salt and freshly ground black pepper
1 (28-ounce) can crushed tomatoes with juice
1 (15-ounce) can kidney beans, drained and rinsed
2 cups fresh or frozen and thawed corn kernels
2 cups low-sodium chicken stock
1 (6-ounce) can tomato paste
1 tablespoon chili powder
1 tablespoon ground cumin
1 bay leaf
2½ tablespoons fresh lime juice, plus lime wedges for garnish
Chopped fresh cilantro, for garnish
1. Heat the oil in a large skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until soft and translucent, about 10 minutes. Add the jalapeño and garlic and cook for 1 minute. Add the turkey and season with salt and pepper. Increase the heat to medium-high, and cook, breaking up the turkey with a fork until the meat is just browned.
2. Transfer the meat mixture to a 4-quart slow cooker. Stir in the tomatoes with juice, beans, corn, stock, tomato paste, chili powder, cumin, bay leaf, lime juice and 1½ teaspoons of salt. Cover and cook on low for 5 hours. Remove and discard the bay leaf. Adjust the seasonings with honey, if using, and salt to taste. Sprinkle with cilantro and serve with lime wedges on the side.