Tuesday, January 22, 2013

Turkey & White Bean Chili

turkey and white bean chili. recipe.

The mercury is dropping this week, so bundle up & cozy up to a hot bowl of chili like this one.  I adapted this recipe from Giada's White Bean & Chicken Chili.  The technique is similar but I changed up the ingredients a little bit but not much. I like this spicy chili because it's a bit different than traditional tomato based chilis in that there isn't any in this one.  It's a hearty chili with dark greens & creamy beans.  It's just what mother nature ordered this week.

Read more for the full recipe & photos.


  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 pounds ground turkey
  • 1 teaspoon salt, plus more for seasoning
  • 2 tablespoons ground cumin
  • 1 tablespoon fennel seeds
  • 1 tablespoon dried oregano
  • 2 teaspoons cayenne pepper
  • 3 tablespoons flour
  • 2 (15-ounce cans) cannellini or other white beans, rinsed and drained
  • 1 cup beet greens or red swiss chard, stems removed, leaves chopped into 1-inch pieces
  • 4 cups baby kale
  • 1 1/2 cups frozen corn, thawed
  • 4 cups low-sodium chicken stock
  • 1/4 teaspoon crushed red pepper flakes
  • Freshly ground black pepper for seasoning
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup basil, julienned
  • 1/4 cup chopped fresh flat-leaf parsley

Make it!

  1. In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat.
  2. Add the onion & cook until translucent, about 5 minutes.
  3. Add the garlic & cook for 30 seconds.
  4. Add the ground turkey, 1 teaspoon salt, cumin, fennel seeds, oregano, & cayenne pepper.
  5. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes.
  6. Stir the flour into the turkey mixture.
  7. Add the beans, Swiss chard, baby kale, corn, & chicken stock.
  8. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon.
  9. Simmer for 55-60 minutes until the liquid has reduced by about half & the chili has thickened.
  10. Add the red pepper flakes & simmer for another 10 minutes.
  11. Season with salt and pepper, to taste.
  12. Ladle the chili into serving bowls.
  13. Sprinkle with the Parmesan cheese, julienned basil & chopped parsley.

No comments:

Post a Comment