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Categories:
ground turkey breast red kidney beans white kidney beans black beans chili peppers peppers onions garlic tomatoes tomato paste stout coffee chicken broth canola oil cayenne pepper cocoa coriander seed cumin paprika oregano salt brown sugar
Viewed: 58 - Published at: 2 years agoIngredients
- 2 1/2 lbs ground turkey breast
- 2 (19 ounce) cans red kidney beans, drained
- 1 (19 ounce) can white kidney beans, drained
- 1 (12 ounce) can black beans, drained
- 3 chili peppers, finely chopped
- 4 habanero peppers, finely chopped
- 3 onions, chopped
- 5 garlic cloves, chopped
- 16 ounces tomatoes, crushed
- 3 (6 ounce) cans tomato paste
- 1 (16 ounce) bottle Guinness stout
- 16 ounces coffee
- 1 (14 1/2 ounce) can chicken broth
- 4 teaspoons canola oil
- 1 tablespoon cayenne pepper
- 1 1/2 tablespoons unsweetened cocoa powder
- 1 teaspoon coriander seed, finely ground
- 5 teaspoons cumin
- 2 tablespoons paprika
- 1 tablespoon dried oregano
- 1 tablespoon salt
- 1/3 cup dark brown sugar, packed
Method
- Mix dry ingredients (cayenne, cocoa, coriander, cumin, paprika, oregano, and salt) and put aside.
- Brown turkey breast in a skillet and set aside.
- Heat canola oil in a large pot until almost smoking.
- Cook onions and garlic in oil until caramelized.
- Add turkey to pot.
- Add wet ingredients (tomatoes, tomato paste, Guinness, coffee, and chicken broth) and bring to a slow boil.
- Add dry ingredients and brown sugar.
- Add 1 can red kidney beans, 1 can black beans, chili peppers, and Habenaro peppers.
- Lower heat and simmer (covered) for 2 hours, stirring gently every half-hour.
- Add 1 can red kidney beans and 1 can white kidney beans.
- Simmer (covered) for another 2 hours, stirring gently every half-hour.
