Guatemalan Smoked Turkey & Black Bean Chili



    • 1 pound dried black beans
    • 2 tablespoons coconut oil
    • 1 large onion, chopped
    • 2 cloves garlic, minced
    • 4 stalks celery, chopped
    • 1 bell pepper (yellow, red or orange), chopped
    • 2 tablespoons fresh epazote, finely chopped
    • 2 tablespoons ground cumin
    • 1 tablespoon smoked paprika
    • 2 cups diced fresh tomatoes
    • 1 (6-ounce) can tomato paste
    • 2 pounds smoked turkey (wings and thighs, shredded into bite-sized pieces)
    • 4 to 6 cups of water or chicken stock
    • One fresh whole small habanero chili or 2 tablespoons cayenne
    • 1 ounce unsweetened chocolate
    • Fresh epazote for garnish
    • Sour cream


    1. Rinse beans and cover with water. Let soak for at least 1 to 2 hours (overnight is fine too). Drain beans and put them in a saucepan with enough water to cover and bring to a boil.
    2. Lower heat and simmer the beans until they’re almost but not quite tender, or about 1 hour. Top off with fresh water to keep the beans submerged.
    3. Heat the oil in a 4- or 5-quart dutch oven or casserole over medium heat. Add onions, garlic, celery and bell pepper and saute about 6 minutes, or until soft and fragrant.
    4. Add epazote, cumin and paprika and cook over medium heat for about 3 minutes. Add cooked beans, tomatoes, tomato paste, turkey, and enough water or stock to cover the turkey.
    5. Simmer gently for 30 minutes, adding more liquid if needed.