With a hint of chocolate reminiscent of molé (sauce in Nahuatl), turkey that pairs well with juniper, and corn meal, this southwestern inspired chili will warm you well in winter or at the changing of the season.
1 ½ cups dried pinto beans, pressure cooked, or 1-2 cans prepared.
2 Tbsp vegetable oil
1 lb ground organic turkey
2 cups onion chopped
1 cup bell pepper chopped
2 Tbsp garlic crushed
3 Tbsp chili powder
1 Tbsp dried oregano
2 tsp cumin powder
2 tsp cocoa powder
1 tsp salt or to taste
½ tsp black pepper
¼ tsp cayenne pepper or to taste
4 cups organic beef, turkey or chicken broth
8 juniper berries
1 can (14 oz.) diced tomatoes, or 2 cups fresh tomatoes, chopped
¼ cup masa harina, or corn meal
Sauté turkey in oil until meat is browned. Stir in onions and sauté until soft. Stir in bell peppers and garlic. Add chili powder, oregano, cumin, cocoa, salt and pepper and stir until fragrant. Stir in broth, juniper berries, tomatoes, and beans. Simmer until done and flavors infused (approx. 30 minutes.) Add corn meal and cook 5 minutes more until thickened. Serve with your choice of toppings: sour cream, shredded cheddar, chopped red onions, sliced avocado and chips.
Be sure to visit my Wisdom of the Plant Devas Blog post: Kidney Support and More… Juniper's Gift of Medicine and Food.