Ya’ll, this turkey & white bean chili is hands down the best chili I have ever eaten. Also, the fact that I made it makes me SO happy! It looks like a lot, but really you are just dumping everything in.
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Ingredients
- 1/2 pound dried navy beans picked over (yeah right!!! I use 2 cans of navy beans)
- 2 tablespoons olive oil
- 2 cups chopped yellow onion I buy bags of diced frozen onions – life saver!
- 2 tablespoons minced jalapeno you can add much less if you want
- 2 tablespoons minced garlic I use from the jar
- 2 1/2 pounds ground turkey
- 2 tablespoons Emeril’s Southwest Essence You can buy this in the spice section
- 1 2/3 tablespoons chili powder
- 2 teaspoons kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano crumbled
- 1 bay leaf
- 3 tablespoons cornmeal
- 3 cups low-sodium chicken broth
- 2 10oz cans Ro’tel Diced Tomatoes and Green Chiles (original) undrained (To make less spicy, buy the mild)
- 2 4oz cans diced green chiles undrained
- 1 tablespoon finely chopped fresh cilantro stems
- 1/4 cup heavy cream
- 2 tablespoons finely chopped fresh cilantro leaves
Ingredients
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Instructions
- In a skillet, heat the oil and saute the onion and jalapeno until soft and beginning to caramelize, 4 minutes.
- Add the garlic and cook, stirring, for 2 minutes.
- Add the ground turkey, Southwest Essence, chili powder, salt, cumin, oregano, and bay leaf and cook, stirring occasionally, until turkey is browned and cooked through, 6 minutes.
- Add the cornmeal and cook, stirring, for 2 minutes.
- Add the chicken broth, canned tomatoes, canned chiles, and cilantro stems and stir to combine.
- Bring to a boil, reduce heat to a simmer, and cook, uncovered, for 45 minutes, stirring occasionally.
- After it has cooked for 30 minutes, add the cooked beans.
- Add the heavy cream and cilantro leaves and cook, stirring occasionally, for 15 minutes longer.
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