Ruby Wild Blend™ Deep-Dish Turkey Chili with Spicy Cilantro Yogurt Sauce

Ingredients

Oil, vegetable2 teaspoons
Onionsdiced4 cups
Garlicchopped¼ cup
Tomato paste½ cup
Chili powder½ cup
Sugar, brown2 tablespoons
Salt, kosher3 teaspoons
Pepper, black1 teaspoon
Tomatoescanned, low-sodium, diced, with juice5 cups
Chicken stocklow-sodium2½ quarts
InHarvest Ruby Wild Blend™2 pounds
Turkey, groundcooked, drained3 pounds
Beans, kidneycanned, low sodium or cooked without salt, drained6 cups

Spicy Cilantro Yogurt Sauce

Yogurtplain, nonfat6 cups
Cuminground2 teaspoons
Cayenne½ teaspoon
Lime juice(1 tablespoon, 1 teaspoon)1⅓ tablespoons
Salt, kosher1 teaspoon
Cilantrochopped1 cup

Instructions

  1. In a pot large enough to hold all of the chili ingredients, heat the oil.
  2. Sauté the onions and garlic until translucent.
  3. Add the tomato paste, chili powder, brown sugar, salt and pepper. Cook, stirring, for 5 minutes.
  4. Add the tomatoes (with juice) and stock. Bring to a boil.
  5. Into each 2½” hotel pan, place 2 pounds InHarvest Ruby Wild Blend™, 3 pounds turkey, 6 cups beans and 4 quarts hot stock mixture. Stir to combine.
  6. Cover the pan with parchment and foil.
  7. Bake in a 350° F convection oven for approximately 1 hour or until the rice is tender and most of the liquid is absorbed.
  8. Remove the pan from the oven, remove the foil and paper, and stir contents of the pan to mix well.
  9. Serve each portion with 1 tablespoon Spicy Cilantro Yogurt Sauce.

Spicy Cilantro Yogurt Sauce

  1. In a bowl, combine all ingredients and mix well.

Recipe Notes

Ruby Wild BlendTM Deep-Dish Turkey Chili with Spicy Cilantro Yogurt Sauce
Yield: 1 2-1⁄2” hotel pan (27 1-cup portions)
Serving Size: 1 cup
Spicy Cilantro Yogurt Sauce
Yield: 6 cups (96 1-tablespoon servings)
Serving Size: 1 tablespoon


Recipe Tips

  1. This recipe is intended to be made in multiple hotel-pan batches. If the desired total is not a multiple of the hotel-pan yield, a partial pan may be made with adjustments to the amounts listed in the directions.
  2. For more complex flavor, consider making your own chili powder. Blend together 3 parts chili powder, 2 parts ground cumin, 2 parts paprika, 1 part crushed red pepper and 1 part oregano.
  3. For a looser consistency, increase the stock by up to 1 cup.
  4. Serve the chili in a bowl and offer toppings such as shredded cheese, chopped red onions, chopped cilantro, and sliced jalapeños.
  5. The meat/meat alternate contribution is calculated on an ounce-to-ounce basis. If using a product that requires more than 1 ounce to meet the ounce equivalent, the recipe will require adjustment in order to meet the stated M/MA contribution.