Turkey and Rye Berry Chili
Turkey and Rye Berry Chili
Directions
- In a large pot over medium heat, bring rye berries and water to a boil. Reduce heat and simmer, covered, for 45 minutes until al dente. Reserve.
- In a heavy-bottomed pot, brown turkey in vegetable oil. Using a slotted spoon, transfer turkey to bowl.
- Heat pan juices to medium-high, add onions, carrots and peppers, reduce heat to medium and sauté until tender, approximately 5 minutes. Add salt and spices; sauté for 5 minutes.
- Add browned turkey, stock and tomatoes and simmer 20 minutes. Add rye berries, chipotle chilies and garlic. Simmer for 15 minutes.
- Remove from heat. Discard bay leaves. Stir in cilantro, seasonings, then serve.
Ingredients
- 2 bay leaves
- 2 bay leaves
- 1 3/4 tsp oregano
- 4 lb Butterball® Ground Turkey
- 3/4 gallon chicken stock
- 3/4 cup chili powder
- 2 Contigo® Pepper(s), Jalapeño, seeded, diced
- 3/4 tsp coriander, ground
- 1 1/4 tsp cumin, ground
- 2 oz oil, vegetable
- 4 1/4 cups onion(s), white, diced
- 1 1/2 cups Peak Fresh Produce® Carrot(s), diced
- 2/3 cup Peak Fresh Produce® Cilantro, chopped
- 3/4 tbsp Peak Fresh Produce® Garlic, Clove(s), chopped
- 1 tbsp pepper(s), chipotle, canned, finely minced
- 3 pepper(s), poblano, seeded, diced
- 1 cup rye berries
- 1 3/4 tsp salt, kosher
- 4 cups tomato(es), diced, in juice
- 6 cups water
