Turkey Chili With Cannellini Beans
Serves: 5
Brad Rosenbaum
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
42
Sourness
45
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 large
Sweet Onion (diced)4 cloves
Garlic (minced)2 tsps
Kosher Salt1 cup
All-Purpose Flour1 cup
Chili Powder3 tbsps
Ground Cumin4 cups
Chicken Stock (low-sodium)Directions:
1
In a blender or food processor, puree the roasted chiles and cilantro until smooth
2
Set aside
3
In a large Dutch oven over medium-high heat, combine the olive oil, onion, garlic and salt
4
Cook until the onion is translucent, 5 to 6 minutes
5
Add the turkey and cook until browned and cooked through, breaking it up with a wooden spoon, 7 to 8 minutes
6
Add the flour, chili powder, cumin, black pepper and cayenne and cook until fragrant, about 2 minutes
7
Deglaze the pot by adding the chicken stock and scraping up the browned bits from the bottom of the pot
8
Add the reserved pureed chiles and cilantro
9
Bring to a boil, then reduce the heat to a low simmer
10
Add the beans and simmer, partially covered, until the turkey is tender and the chili has thickened, about 1 hour
11
Remove from the heat, cover and keep warm until serving
12
Serve with toppings
13
Photograph by Con Poulos