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Epicurious

Turkey Chili with White Beans

4.6

(537)

Image may contain Plant Pottery Vase Jar Food Dish and Meal

If you have leftover chili, serve it over turkey franks (or the chicken ones) the next day.

Recipe information

  • Yield

    Serves 8

Ingredients

1 tablespoon vegetable oil
2 medium onions, chopped
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 pounds lean ground turkey
1/4 cup chili powder
2 bay leaves
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1 28-ounce can whole tomatoes
3 cups beef stock or canned beef broth
1 8-ounce can tomato sauce
3 15-ounce cans small white beans, rinsed, drained
Chopped red onion
Chopped fresh cilantro
Plain low-fat yogurt or light sour cream

Preparation

  1. Step 1

    Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.

    Step 2

    Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)

    Step 3

    Ladle chili into bowls. Pass red onion, cilantro and yogurt separately.

TagsChiliStewSoup/StewGround TurkeyTurkeyPoultryWhite BeanBean and LegumeVegetableMainDinnerNut FreeGluten FreeEasyOne-Pot MealsWeeknight MealsSimmerBon Appétit

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