• Ingredients: 20
  • Serves: 8

Turkey chili with white beans with chopped red onion, chopped fresh cilantro, plain low-fat yogurt or light sour cream.

Ingredients

  • Chopped red onion
  • Chopped fresh cilantro
  • Plain low-fat yogurt or light sour cream

For dressing

  • *available at specialty produce markets and some supermarkets

For sauce

For crispy corn biscuits:

  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 4 tbsps. vegetable shortening
  • 1/2 cup cooked corn, well drained
  • 1/4 cup buttermilk

For salad greens:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer

Directions

  1. Step 1 Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes.

    For this step you will need

  2. Step 2 Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon.
  3. Step 3 Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon.

    For this step you will need

  4. Step 4 Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.
  5. Step 5 Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead.

    For this step you will need