Ingredients for Two-Bean Turkey Chilli

• 950ml cooked pinto beans (see tips)

• 1 tablespoon oil

• 2 onions, finely chopped

• 2 stalks celery, thinly sliced

• 6 cloves garlic, minced

• 1 tablespoon ground cumin (see tips)

• 2 teaspoons dried oregano

• 1/2 teaspoons cracked black peppercorns

• Zest of 1 lime

• 2 tablespoons fine cornmeal

• 240ml chicken or turkey broth

• 1 can (800g /796 mL) tomatoes with juice, coarsely chopped

• 900g skinless boneless turkey breast, cut into 1/2-inch (1 cm) cubes (see tips)

• 300g frozen sliced green beans

• 1 tablespoon New Mexico or ancho chilli powder, dissolved in 2 tablespoons (30 mL) lime juice

• 1 green pepper, diced

• 1 red pepper, diced

• 1 can (130g or 127 mL) diced mild green chillies

• 1 jalapeño pepper or chipotle pepper in adobo sauce, diced, optional

• Medium to large (31/2 to 5.7L ) slow cooker

1. In a skillet, heat oil over medium heat. Add onions and celery and cook, stirring, until celery is softened, about 5 minutes. Add garlic and cook, stirring, for 1 minute. Add cumin, oregano, peppercorns and lime zest and cook, stirring, for 1 minute. Add cornmeal and toss to coat. Add broth and cook, stirring, until mixture boils, about 1 minute. Add tomatoes with juice and return to a boil. MAKE AHEAD: Complete Step 1. Cover and refrigerate for up to 2 days. When you're ready to cook, continue with the recipe.

2. Transfer to slow cooker stoneware. Stir in turkey, pinto beans and green beans. Cover and cook on Low for 6 hours or on High for 3 hours, until turkey is tender and mixture is bubbly. Add chilli powder solution, green and red peppers, mild green chillies, and jalapeño pepper, if using. Cover and cook on High for 30 minutes, until peppers are tender.

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