There couldn’t be a more perfect meal for when temperatures drop and families start gathering. This White Bean Turkey Chili warms up my spirits and feels good for the soul.
Let me know if you try it in your kitchen! Gumbo Love, Lucy
White Bean Turkey Chili
2 pounds ground turkey
4 tablespoons extra-virgin olive oil
3 cups chopped onion
2 teaspoons sea salt
1 red bell pepper, chopped
1 green bell pepper, chopped
6 garlic cloves, finely chopped
1 teaspoon finely chopped jalapeño
1 (4-ounce) can chopped green chilies
3 (15.5 ounce) cans white beans, drained and rinsed
1 cup fresh or frozen corn kernels (optional)
4 cups chicken broth
½ teaspoon white pepper
½ teaspoon freshly ground black pepper
2 bay leaves
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons chili powder
½ teaspoon smoked paprika
2 teaspoons dried oregano
1 teaspoon dried Italian seasoning
2 tablespoons finely chopped fresh cilantro
2 tablespoons cornmeal
Shredded cheddar cheese
Sliced green onions
- In a medium stock pot, brown the turkey in 2 tablespoons of the olive oil. Once browned, remove the turkey from the pot, drain, and set aside.
- To the same pot, add the remaining 2 tablespoons olive oil. Add the onion and ½ teaspoon of the salt. Sauté for 3 to 4 minutes.
- Add the green and red bell pepper to the pot and sauté for 2 to 3 minutes.
- Add the garlic, jalapeño, and green chilies. Sauté for 1 minute.
- Return the turkey to the pot with the sautéed vegetables.
- Add the beans, corn (if using), and broth to the pot. Stir well.
- Add the remaining 1 ½ teaspoons salt, the white pepper, black pepper, basil leaves, cumin, coriander, chili powder, paprika, oregano, Italian seasoning, and 1 tablespoon of the cilantro.
- Cover the pot and bring to a boil. Reduce the heat and simmer, uncovered, for 45 minutes, stirring occasionally.
- In a small bowl, combine some of the broth from the chili with the cornmeal. Stir and then add it to the chili pot. Cook for 3 minutes.
- Add the remaining 1 tablespoon cilantro. Remove and discard the bay leaves. Taste, adjust the seasonings, and serve with the garnishes set out in small bowls for everyone to top their chili as they choose.