Turkey and White Bean Chili
Ready In: 7 hrs 40 mins
Serves: 6
Ingredients
- 2 1⁄4 cups dried great northern beans, rinsed
- 1 -2 serrano chili peppers or 1 -2 jalapeno pepper
- 3 bay leaves
- 6 cups chicken broth
- 1 tablespoon canola oil
- 1 lb ground turkey (dark meat)
- 1 large yellow onion, finely chopped
- salt
- fresh ground pepper
- 5 garlic cloves, minced
- 2 tablespoons chili powder
- 1 1⁄2 tablespoons ground cumin
- 1⁄4-1⁄2 teaspoon cayenne pepper
- sour cream, for serving
- 6 green onions, white and tender green parts, finely chopped
- 1⁄3 cup chopped fresh cilantro
Directions
- Put the beans in a large bowl with cold water to cover and soak for at least 4 hours or up to overnight.
- Drain and rinse the beans.
- Put the beans in a slow cooker.
- Add the chilies, bay leaves, and broth.
- The broth should cover the beans by about 1 ½ inches; supplement water if needed.
- Cover and cook on LOW for 6 hours; the beans should be tender.
- In a large heavy frying pan, heat the oil over medium heat.
- Add the turkey and cook, stirring to break up any clumps, until the meat is no longer pink, 8-10 minutes.
- Add the onion, 1 tsp salt, and several grindings of black pepper and sauté until the onion is soft and lightly golden, about 10 minutes.
- Add the garlic, chili powder, cumin, and cayenne, and stir tor 2-3 minutes to release their aroma.
- Transfer the contents of the pan to the slow cooker and increase heat to HIGH.
- Cover and cook, stirring 2-3 times, until slightly thickened, 30-40 minutes.
- Adjust the seasoning.
- Ladle the chili into shallow bowls.
- Garnish with sour cream, green onions, and cilantro and serve.
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