Ingredients
| Oil, vegetable | 2 teaspoons |
| Onionsdiced | 4 cups |
| Garlicchopped | ¼ cup |
| Tomato paste | ½ cup |
| Chili powder | ½ cup |
| Sugar, brown | 2 tablespoons |
| Salt, kosher | 3 teaspoons |
| Pepper, black | 1 teaspoon |
| Tomatoescanned, low-sodium, diced, with juice | 5 cups |
| Chicken stocklow-sodium | 2½ quarts |
| InHarvest Ruby Wild Blend™ | 2 pounds |
| Turkey, groundcooked, drained | 3 pounds |
| Beans, kidneycanned, low sodium or cooked without salt, drained | 6 cups |
Spicy Cilantro Yogurt Sauce
| Yogurtplain, nonfat | 6 cups |
| Cuminground | 2 teaspoons |
| Cayenne | ½ teaspoon |
| Lime juice(1 tablespoon, 1 teaspoon) | 1⅓ tablespoons |
| Salt, kosher | 1 teaspoon |
| Cilantrochopped | 1 cup |
Instructions
- In a pot large enough to hold all of the chili ingredients, heat the oil.
- Sauté the onions and garlic until translucent.
- Add the tomato paste, chili powder, brown sugar, salt and pepper. Cook, stirring, for 5 minutes.
- Add the tomatoes (with juice) and stock. Bring to a boil.
- 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.
- Cover the pan with parchment and foil.
- Bake in a 350° F convection oven for approximately 1 hour or until the rice is tender and most of the liquid is absorbed.
- Remove the pan from the oven, remove the foil and paper, and stir contents of the pan to mix well.
- Serve each portion with 1 tablespoon Spicy Cilantro Yogurt Sauce.
Spicy Cilantro Yogurt Sauce
- 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
- 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.
- 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.
- For a looser consistency, increase the stock by up to 1 cup.
- Serve the chili in a bowl and offer toppings such as shredded cheese, chopped red onions, chopped cilantro, and sliced jalapeños.
- 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.