Tag Archives: chili

Turkey and White Bean Chili

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The timing of this chili post, when the weather is just beginning to warm up in London and most of the States, may seem a bit odd.  However, let me explain.

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I’ve been wanting to post my favorite chili recipe for this entire winter.  Originally I’d thought to tie it in with the Superbowl.  Football and chili, a classic combination.

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But Sticky Glazed Chicken Wings won out.  Fast forward a few months and May is upon us and I’m sorting out what to make for our Cinco de Mayo celebration.  And it hits me…. chili would be perfect.

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This Turkey and White Bean Chili has a secret ingredient that gives it some Mexican cred…..cocoa powder.  It’s a bit like a molé sauce.  It’s best topped with sour cream, cilantro/coriander, avocado, cheese and a squeeze of lime.  All favorite ingredients in Mexican cooking.

Make a batch, or a double-batch, keep it warmed on the stove, and let guests ladle up their own bowls.  Set out all the toppings and you’ve got yourself a Cinco de Mayo chili bar.  Olé!

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1 year ago:  Cilantro Lime Tequila Spritzer with Jalapeño

Turkey and White Bean Chili (serves 4)

Note:  This recipe makes 5 cups (1.25 liters).  If you like more beans in your chili, add another can.  You can also substitute dried beans for the canned beans.  Place ½ cup dried cannellini beans in a medium saucepan, cover with 2” / 5cm cold water and add a pinch of salt.  Bring to a boil, then reduce to a low simmer until the beans are fully cooked, about 3 hours.

1 tablespoon vegetable oil

1 large onion, chopped

1 tablespoon minced garlic

1 teaspoon dried oregano

1 teaspoon ground cumin

1 lb (500 grams) ground turkey/turkey mince

2 tablespoons chili powder

1 bay leaf

½ tablespoon cocoa powder

¾ teaspoon salt

½ teaspoon ground cinnamon

14 ounces (400 grams) canned/tinned whole peeled tomatoes

2 cups (475 ml) water

3 tablespoons tomato paste/puree

15 ounces (400 grams) cannellini beans, drained and rinsed

Toppings:  Fresh cilantro/coriander leaves, chopped onion, sour cream, grated cheddar cheese, avocado slices, lime wedges


Heat oil in a medium or large pot over medium-low heat.  Add onions and sauté until soft and beginning to brown, stirring often, about 7 minutes.  Add garlic and cook for 2 minutes, stirring often.  Add oregano and cumin and cook for 1 minute, until fragrant.

Add turkey, increase heat to medium-high and cook until no longer pink, breaking up with a spoon, about 8 minutes.  Stir in the chili powder, bay leaf, cocoa, salt and cinnamon.  Add tomatoes with their juices and break up with a spoon.  Add water and tomato paste, stir well, and bring to a boil.  Lower the heat and simmer, covered, stirring occasionally for 45 minutes.

Add beans to chili and simmer until flavors blend, about 10 minutes.  Serve chili with desired toppings; add a bit of water if too dry, especially when reheating.

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