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Chili-Braised Turkey & Chorizo 'Feijoada' with Charred Corn Garnish

A deep, soul-warming braise that builds layers of flavor through slow-cooked aromatics and a rich bean-based sauce, showcasing Yotam Ottolenghi's love for bold, herb-and-spice forward profiles.

🍽️ Any Diet

Prep

15 minutes

Cook

45 minutes

Serves

4

340 kcal

Calories

21g

Protein

31g

Carbs

16g

Fat

Ingredients

•4 oz Kirkwood Ground Turkey

•3 oz San Luis All Natural Chorizo

•10 oz Black beans (rinsed)

•3 Fresh green chili peppers (sliced into rounds)

•0.5 Fresh red chili pepper (finely minced)

•Remaining Frozen corn (approx 1 cup)

•1 large Onion (sliced thin)

•4 cloves Garlic (sliced thin)

•1 tbsp Flour

•1 tsp Sugar

Instructions

  1. 1.In a Dutch oven, brown the chorizo and turkey together in a splash of oil until well-seared, then remove and set aside.
  2. 2.Add the onions to the rendered fat and cook over medium-low heat for 10 minutes with a pinch of sugar until deeply caramelized (Agrodolce style).
  3. 3.Stir in the garlic and green chilies, cooking for 2 minutes, then sprinkle with flour and stir to cook out the raw flour taste for about 60 seconds.
  4. 4.Return the meat to the pot and add the black beans along with enough water to just cover the ingredients; bring to a simmer.
  5. 5.Cover and braise on low heat for 30 minutes, allowing the beans to soften further and the sauce to thicken into a rich glaze.
  6. 6.In a separate dry, smoking-hot skillet, char the corn kernels until they have black spots but remain juicy; season with salt immediately.
  7. 7.Stir half the red chili and a splash of vinegar into the braise at the final moment to brighten the heavy flavors.
  8. 8.Serve the braise in shallow bowls, topped with the charred corn and the remaining fresh red chili for a vibrant, Ottolenghi-style presentation.

👨‍🍳 PRO TECHNIQUE

Samin Nosrat teaches that salt needs time to penetrate; season your braise early with salt, but save your acid (vinegar) for the very end to provide a 'lift' to the heavy fats.

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