Preparation:
For chili: The recipe recommends soaking the beans overnight. Personally, I
don't like to do that. I find the quick soak method works better. That is,
cover beans with cold water. Bring to a boil and boil for 1-2 min. (in
Boulder we need 2 minutes because of the altitude). Turn off heat and let
soak for 1 1/2 hours. Drain beans.
Heat vegetable oil in a large heavy Dutch oven over medium heat. Add
chopped onion and saute 5 minutes. Add diced chilies, minced garlic,
oregano, cumin, and chili powder. Saute for 5 minutes. Add beans, chicken
broth, chopped tomatillos and cilantro. It's important that the chicken
broth contain little or no salt. Salt inhibits the softening of the seed
coat of beans. Therefore, if you add salt too early the beans with never
soften up. Add turkey breast and simmer until just cooked through, about 20
minutes. Transfer turkey to plate. Cover with foil and refrigerate. Simmer
chili until beans are tender, about 2 1/2 hours.
Cut turkey into 1/2 inch pieces. Add turkey, green onions and lime juice to
chili. Stir. Heat through. Season with salt and pepper.
For cilantro cream: Combine yogurt, parsley, chopped cilantro in a medium
bowl.
Ladle chili into bowls. Top with spoonful of cilantro cream. Sprinkle with
cilantrol sprigs and cheese.
Can be prepared 1 day ahead. Cover chili and cilantro cream separately and
refrigerate. Before serving, reheat chili over low heat.
Like most chili, it tastes better the second |
