- 1/4 cup extra-virgin olive oil
- 1 bunch scallions, sliced 1/2-inch thick
- 1 medium red bell pepper, finely diced
- 1 large poblano, finely diced
- 2 garlic cloves, minced
- Salt and freshly ground pepper
- 3 pounds ground turkey
- 1/3 cup pure ancho chile powder
- 3 tablespoons ground cumin
- One 28-ounce can tomato sauce (3 cups)
- 3 cups water
- 5 thyme sprigs
- 2 canned chipotle chiles in adobo, stemmed and minced
- 2 tablespoons stone-ground cornmeal
- 2 imported bay leaves
- 1 teaspoon dried oregano, crumbled
- Two 15-ounce cans black beans or pink beans, drained (3 cups)
- Shredded Cheddar cheese, chopped cilantro, sour cream and warm corn tortillas, for serving
- Heat 1 1/2 tablespoons of the olive oil in a large heavy casserole. Add the scallions, bell pepper, poblano and garlic, season with salt and pepper and cook over moderately high heat, stirring, until softened, about 5 minutes. Scrape the vegetables onto a plate.
- Add the remaining 2 1/2 tablespoons of olive oil to the casserole. Add the turkey, season with salt and pepper and cook, stirring to break up the meat, until nearly cooked but still slightly pink, about 4 minutes. Add the chile powder and cumin and cook until the liquid evaporates, about 5 minutes longer. Add the tomato sauce, water, thyme, chipotles, cornmeal, bay leaves, oregano and cooked vegetables and bring to a boil. Partially cover and cook over moderately low heat, stirring occasionally, until the sauce is slightly reduced and the meat is tender, about 45 minutes. Add the beans, season with salt and pepper and simmer 10 minutes longer. Serve in deep bowls, passing the cheese, cilantro, sour cream and tortillas on the side.
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