10 oz. dry mixed bean soup mix purchased, discard flavor packet
3 Tbl. olive oil
1/2 red onion, finely diced
2 garlic cloves, crushed or finely sliced
2 tea. ground cumin
1 tea. dry oregano
1/2 tea. dry mustard
1/4 tea. red pepper flakes
1 tea. salt
1/2 tea. black pepper
1/8 tea. sugar
4 cups home-made turkey broth
2 Tbl. mild green chilies (I used canned)
2 cups shredded turkey meat, light and dark
1/8 tea. liquid smoke
In a tall soup pot, add olive oil and saute finely diced onion until translucent, then add garlic, cumin, oregano, dry mustard, red pepper flakes, salt, black pepper and sugar to activate spice oils and continue stirring until onions barely begin to an amber color (that's flavor).
Add turkey broth and mild green chili and simmer for 40 minutes until beans begin to turn tender. Add shredded turkey and continue to simmer for 10 minutes to meld all flavors. Stir in liquid smoke at the end as it tends to evaporate if added too early. Complete the meal with a fresh chunk or warm freshly baked cornbread. Serves 6 - 8.
THICK or THIN-
At this point the chili is "juicy". If you continue to simmer with no lid, the liquid will reduce and beans will breakdown to create a thicker consistency. Or you can use a potato masher to bruise a few beans to speed up the thickening process.
ADD GARNISH TO SERVE-
fresh cilantro leaves
fresh lime juice
splash of heavy cream (as pictured above)
creme fraiche
fresh avocado slices
Fresh corn kernels
Fresh jalapeno slices
Shredded cheese, your choice
OPTIONAL-
You can use canned chicken broth and shred a pre-cooked roasted chicken for a faster means to a terrific end.
