Water Torture's Pinto Bean / Carrot Chili

[doug86]

1.25 lbs of lean, ground turkey
1 lb of dry pinto beans
1.5 lbs of raw carrots
1/4 cup red wine
spices to taste

Begin by preparing the dry pinto beans. Either soak over night, or, for a slightly crunchier bean, hard boil for 2 minutes, then cover with tight lid and remove from heat. Let sit for at least 4 hours.

Chop the carrots (in a blender if possible, but almost shredded otherwise) then simmer in just enough water to cover the carrots in a pot. After they have simmered for at least one hour, put the water/carrot mixture back in a blender to make a thick puree. Feel free to discard some of the water if it will make the puree too thin. Set this aside.

In a large skillet, cook the turkey with a tbls of oil. Add spices here to taste. I like chili powder, lemon pepper and salt.

Drain and rinse the pinto beans, then place them in a large pot. Add the carrot puree, the turkey and 1/4 c of red wine. Simmer for at least 1/2 hour or more, and add more spices to your liking.

Serve with corn bread and a fresh salad.

Options: you could add corn, celery, fresh peas...or try other kinds of beans. The pinto seem the best.

[Jim Cate]

May be tasty, but that ain't chilli!

Jim

[witchcraft]

Everyone seems to have their own version lol

[JanetGroene]

I have two ways of sneaking extra vegetables, volume and nutrition into chili. One is to stir in finely grated cabbage, which cooks down and disappears. The other is to add canned pumpkin puree in amounts relative to the overall pot. I love the carrot puree idea but you may want to try the pumpkin because it's so much easier yet provides the same, sunny beta-carotene.

[doug86]

Oh... pumpkin. I might try half pumpkin half carrot next time. All pumpkin might be a tad too sweet for me.