Directions
- In a large pot, add enough vegetable oil to lightly coat the bottom. Over medium heat, sauté the onion, celery, and green bell pepper for about 7-10 minutes or until the veggies get a little burnty on the edges. Season with a large pinch of kosher salt and black pepper, stirring occasionally.
- Next, add the sweet potato, cannellini beans, and chickpeas, combing everything together. Then, add the can of diced green chiles, bay leaves, ground cumin, Maras chile flakes, and Mombacho Café spice blend. Stir well, making sure everything is mixed.
- Fold in the turkey and add the stock. Bring to a boil and let it roll for about 15 minutes. Add in the corn and cook for another 10. Then, in a small bowl, place the cornmeal and whisk in one cup of milk to make a slurry. Set aside. Pour in the remaining cup of milk into the pot, and then stir in the cornmeal slurry.
- Stir well and let the chili thicken up and continue cooking for another 10-15 minutes. Adjust seasoning to your liking. If you didn’t use smoked turkey, you can add a little liquid smoke seasoning for some smoky flavor. Fold in the sliced green onions and serve with the garnishes. I like adding a little more of the chile flakes on top for some extra heat.
- ¡Buen provecho!
Recipe Note
Note: I happened to have white sweet potatoes, but if you can’t find them, a plain sweet potato works just fine. And no worries if you don’t have a smoker, not everyone does. That’s okay! I had leftover smoked turkey from another recipe I created, so that’s what I used (roasted turkey would work beautifully). For some extra smoky flavor, I suggest substituting smoked sea salt instead of kosher salt or using the Liquid Smoke seasoning as suggested. As far as the cornmeal, you can find the fine pre-cooked cornmeal in the Latin food section of most grocery stores. I like using the P.A.N. harina brand.
