Turkey and White Bean Chili

Total Time:
10 hr 30 min
15 min
8 hr
2 hr 15 min

4-6 servings

  • 1/2 pound dried navy beans, picked over
  • 2 tablespoons olive oil
  • 2 cups chopped yellow onion
  • 2 tablespoons minced jalapeno
  • 2 tablespoons minced garlic
  • 2 1/2 pounds ground turkey
  • 2 tablespoons Emeril's Southwest Essence, recipe follows
  • 1 2/3 tablespoons chili powder
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano, crumbled
  • 1 bay leaf
  • 3 tablespoons cornmeal
  • 3 cups low-sodium chicken broth
  • 2 (10-ounce) cans Ro'tel Diced Tomatoes and Green Chiles (original), undrained
  • 2 (4-ounce) cans diced green chiles, undrained
  • 1 tablespoon finely chopped fresh cilantro stems
  • 1/4 cup heavy cream
  • 2 tablespoons finely chopped fresh cilantro leaves
  • Sour cream, for serving
  • Grated Cheddar or Monterey Jack cheese, for serving
  • Chopped green onions, for serving
  • Emeril's Southwest Seasoning:
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 tablespoons paprika
  • 1 teaspoon black pepper
  • 1 tablespoon ground coriander
  • 1 teaspoon cayenne pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon crushed red pepper
  • 1 tablespoon salt
  • 1 tablespoon dried oregano

In a large kettle, soak beans in cold water to cover by 2 inches overnight. Drain beans in a colander and return to kettle with enough water to cover by 2 inches. Cook beans at a bare simmer until just tender, about 1 hour, and drain in a colander.

In a skillet, heat the oil and saute the onion and jalapeno until soft and beginning to caramelize, 4 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the ground turkey, Southwest Essence, chili powder, salt, cumin, oregano, and bay leaf and cook, stirring occasionally, until turkey is browned and cooked through, 6 minutes. Add the cornmeal and cook, stirring, for 2 minutes. Add the chicken broth, canned tomatoes, canned chiles, and cilantro stems and stir to combine. Bring to a boil, reduce heat to a simmer, and cook, uncovered, for 45 minutes, stirring occasionally. After it has cooked for 30 minutes, add the cooked beans. Add the heavy cream and cilantro leaves and cook, stirring occasionally, for 15 minutes longer.

Serve the chili in deep bowls, garnished with dollops of sour cream, grated Cheddar cheese, and green onions to taste.

Emeril's Southwest Seasoning:

Combine all ingredients thoroughly.

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4.8 88
Flavorful with the perfect level of spice; I will make it the exact same way every single time. This was a delightful dish that my family and I devoured completely! I highly recommend it for potluck parties. item not reviewed by moderator and published
Excellent! I did make a few changes. I boiled the beans 3 min and left sitting 3 hrs, then cooked them 1 1/2 hrs. Cooked in part chix broth part water with 2 cloves garlic and a little salt. Reduced salt in later part of recipe. Used 1 jalapeno - about 1 T. Forgot the cream at the end. Really flavorful! Will use canned beans next time to save time and give less "bite." I just don't like all that chew. But this is a great recipe. Go for it and adjust heat to your taste! item not reviewed by moderator and published
I made rhis today and it was simply divine! I added a small amount of molasses for taste. item not reviewed by moderator and published
Emeril this White Bean Turkey Chili was absolutely delicious! I made some of your southwest seasoning and omitted some of the extra seasonings, especially the pepper as we don't like things too hot. I didn't have any corn meal so I got my chopper out and threw some Fresh Gourmet Santa Fe style tortilla Strips that is suppose to be a topping for salads. Cooking is so much fun when you can improvise!! item not reviewed by moderator and published
Ok, I know heat is a subjective thing, but we left out the jalapeños based on previous reviews. Then we added hot sauce when it was done because it wasn't spicy enough for any of us (3 people). We have tried numerous turkey chili recipes from this website, and this one definitely gives you the most bang for the time/effort committed. Next time I'm adding a jalapeño with the ribs and seeds removed. I will definitely be making this recipe again. item not reviewed by moderator and published
I have probably made this chili about 15 times over the last several years. Its great for special occasions because you can make it ahead of time and reheat when you need it. Great for the winter holidays because it comes out red and green. Good stuff! item not reviewed by moderator and published
this was perfect! just the right amount of spice ...I did not use the heavy cream or sour cream(lactose intolerant) but it was still outstanding item not reviewed by moderator and published
This is my go-to chili recipe, but now I'm watching calories right now. Anyone know what the calorie count is on this? item not reviewed by moderator and published
This is my third time making this chili and I think that it is awesome. I pretty much follow the recipe, but tone down the spice a bit for my family. I love the flavor of cilantro and throw a whole bunch in (which I have tied up in a bundle while the chili is cooking. I have to say, I almost never use Emeril's recipes because the list of ingredients just go on and on. This one is a keeper. item not reviewed by moderator and published
I was looking for a chili recipe using turkey instead of beef. I thought the "white" version would be a nice change from the tomato based chili. The first time I made it, I followed the recipe exactly, except for the green chiles, which I could not find. For me, it was too spicy, so I made some modifications: I use 1 can of the Rotel tomatoes with green chiles, and 1 28 oz. can of diced tomatoes. Because of this switch, I use only 2 cups of chicken broth, otherwise it is too loose. I leave out the jalepenos and only put in half of the chili powder that is called for. I usually add more fresh garlic than the recipe calls for. I use one can of cannelini beans and one can of small white beans, both rinsed and drained. It is much faster than using the dried beans. I love the cilantro in this recipe. It is so fragrant and gives a great fresh taste to the chili. Overall, my family loves this chili and thinks it is a great alternative to the traditional chili. item not reviewed by moderator and published
Delicious! Newest approach: 2 cans some kind of white beans, rinsed; 1 T jalapeno; 1 can Rotel; 3 lbs turkey; no cream; used slow cooker -- would decrease chix broth by 1/2 c doing that next time. Was a tiny bit thin. item not reviewed by moderator and published
not rhis but this...let's keep it moving item not reviewed by moderator and published

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