Sometimes a recipe just jumps out to you and you want to try it right away. I have lists and lists of recipes – both my own original ideas and from blogs – that I want to try, but when I saw this one on Ambition’s Kitchen, I decided to make it right away. I loved that it used a bunch of ingredients that I either had on hand, or could substitute for. In the end, it turned out that I substituted practically all of the ingredients and changed almost everything about the recipe, but the inspiration is clear!
I’m not a navy bean fan; I only make two other navy bean dishes, and that very rarely, so a chance to use some of the navy beans languishing in the pantry is welcome. I substituted turkey for chicken, because it’s what I have (thanks to a sale last Halloween). And of course I played around with the method and spices and basically all the rest of the ingredients too, but the point is that it was really good and we loved it and maybe you will too.
Soak some navy beans in water for a while. I soaked mine for about five hours. Drain and rinse and put them in the pressure cooker with water; cook under pressure for about ten minutes or until tender.
While the beans are cooking, cube the turkey (or chicken) and stir fry it with a spritz of olive oil and the spices, which are:
ground cumin, Spanish smoked paprika, hot paprika, taco seasoning, and rosemary. Why taco seasoning? Because I can’t buy things like chile powder here and I figure it helps cover my bases a little bit. Throw in something spicy.
While those are stir-frying themselves (this is why it’s good to have three or more hands), prepare the pearl onions by chopping off the ends. Crush a chicken bouillon cube and pour boiling water over it (or get out your chicken stock). When the turkey is pretty well cooked, put it in a bowl and fill the very hot pan with some water; it will come to a boil pretty quickly, especially if you pour the extra boiling water from the chicken stock into the pan (not the chicken stock itself). Put the pearl onions in the pan and let them bubble away for a few minutes. Then drain them and rinse with cold water.
Pop the skins off the pearl onions and add them to the turkey. Core and cube the apples. Around this time, your beans will probably be ready. Drain them and spritz the pressure cooker bottom with olive oil. Add the apples and saute them in the olive oil for a few minutes with a little salt. When they’re soft, add the flour and stir really well for about half a minute; then pour in the chicken stock while stirring vigorously. Be careful of the steam – stand back a little as this can be a very steamy activity.
When you’ve stirred in the chicken stock, add in the turkey and the onions, stir and add about a liter of water to the pot; stir again, and cover the pot. Bring it back up to pressure for 10 minutes, then release naturally.
Stir in half the yogurt and serve with a little yogurt and tabasco sauce (I used the green Tabasco) on top.
Turkey & Navy Bean Chili with Apples
inspiration recipe here
300g navy beans, dried; soaked for 5-24 hours
300g turkey breast (or chicken), skinless, boneless
1 tsp olive oil
1 tsp dried rosemary
1 tsp ground cumin
1/2 tsp Spanish smoked paprika
1/2 tsp hot paprika
1/2 tsp taco seasoning
1/2 cup pearl onions, ends chopped off (or diced onion)
2 medium apples, cored and cubed
1 tbsp all purpose flour
1 chicken bouillon cube
1.5 L water
1 cup plain Greek yogurt, divided
Tabasco sauce for serving (green or red)
1. In a pressure cooker, cook the navy beans covered by 1.5″ water until tender. Use natural release method.
2. While beans are cooking, dice turkey and stir fry with a spritz or a few drops of olive oil. Stir in all spices and continue stirring for several minutes until turkey is mostly cooked. Transfer to a bowl.
3. Crumble bouillon cube in a bowl. Add 500mL boiling water and stir.
4. Put another 300mL boiling water into the hot pan (from cooking the turkey). When it boils in the pan, add the pearl onions. After a few minutes, drain and rinse with cold water. Squeeze on end to remove skins.
5. Drain navy beans and set aside. Spray or drizzle pressure cooker bottom with olive oil. Saute apple pieces with a pinch of salt. When they are soft, stir in flour; stir for 30 seconds. Add the chicken stock carefully, stirring.
6. Add the chicken, onions, and navy beans. Stir; add the remaining 1 L water. Cover the pot and bring up to pressure for 10 minutes; release pressure naturally.
7. Stir in 1/2 cup Greek yogurt. Portion into bowls; top with remaining yogurt and a drizzle of Tabasco sauce.
per serving, i.e., 1/4 of total recipe, excluding Tabasco sauce
4g fat (1g saturated, 3g unsaturated)
10g dietary fiber
50mg cholesterol (17% DV)
227mg sodium (9% DV)
941mg potassium (27% DV)
Contains significant amount (+10% DV) of the following:
calcium, thiamin, niacin, vitamin B-6, phosphorus, selenium, magnesium, zinc, vitamin C, iron, riboflavin, folate, vitamin B-12, manganese, and copper.