Jerk Turkey Chili Recipe

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, medium dice
• 1 medium yellow bell pepper, cored, seeded, and medium dice
• 3 medium garlic cloves, finely chopped
• Kosher salt
• Freshly ground black pepper
• 3 tablespoons chili powder
• 2 teaspoons finely chopped fresh thyme leaves
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1 1/2 pounds shredded, cooked turkey or chicken (about 6 cups)
• 4 cups (1 quart) chicken stock or low-sodium chicken broth
• 1 (28-ounce) can stewed or diced tomatoes (do not drain)
• 1 (15-ounce) can black beans (do not drain)
• 1 (15-ounce) can small white beans, such as cannellini (do not drain)
• 1/4 cup small-dice pickled jalapeños
• 1/2 cup coarsely chopped fresh cilantro
• 1 ounce bittersweet chocolate, coarsely chopped (about 1/4 cup)
• 2 tablespoons fine- or medium-ground cornmeal (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large heavy pot over medium heat. Add the diced onion and bell pepper and cook for 8 minutes, stirring, until softened. Add the garlic and cook 1 minute more.

2. Stir in the chili powder, thyme, cinnamon, allspice and nutmeg and cook for 1 minute until fragrant. Season with kosher salt and black pepper.

3. Add the shredded cooked turkey or chicken, chicken stock, undrained tomatoes, undrained black beans, undrained white beans and the pickled jalapeños. Stir well and bring to a simmer.

4. Reduce the heat to low, partly cover, and simmer for 40 minutes, stirring every 10 minutes, until the flavors meld and the turkey is hot all the way through, at least 165°F (74°C).

5. Stir in the chopped bittersweet chocolate until melted. If using, stir in the cornmeal and simmer uncovered for 10 minutes to thicken the chili.

6. Stir in the chopped cilantro, taste, adjust salt and pepper, and serve hot.