Name: Turkey Chili with Cannellini Beans
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 6 to 8 servings
Ingredients: 8 Hatch or Anaheim chile peppers, fire-roasted (see Cook's Note); 1/4 bunch cilantro, chopped; 1/4 cup extra-virgin olive oil; 1 large sweet onion, diced 4 cloves garlic, minced; 2 teaspoons kosher salt; 3 pounds ground turkey (50-50 light and dark meat); 1/4 cup all-purpose flour; 1/4 cup chili powder; 3 tablespoons ground cumin; 1/2 teaspoon freshly ground black pepper; Pinch of cayenne pepper; 4 cups low-sodium chicken stock; 2 15-ounce cans cannellini beans,with liquid; Assorted toppings, such as chopped onions, shredded cheese, sour cream, etc.

Directions

In a blender or food processor, puree the roasted chiles and cilantro until smooth. Set aside.
In a large Dutch oven over medium-high heat, combine the olive oil, onion, garlic and salt. Cook until the onion is translucent, 5 to 6 minutes. Add the turkey and cook until browned and cooked through, breaking it up with a wooden spoon, 7 to 8 minutes.
Add the flour, chili powder, cumin, black pepper and cayenne and cook until fragrant, about 2 minutes. Deglaze the pot by adding the chicken stock and scraping up the browned bits from the bottom of the pot. Add the reserved pureed chiles and cilantro. Bring to a boil, then reduce the heat to a low simmer.
Add the beans and simmer, partially covered, until the turkey is tender and the chili has thickened, about 1 hour. Remove from the heat, cover and keep warm until serving. Serve with toppings.

Cook’s Note

To fire-roast chiles: Place the chiles on a broiler pan about 4 inches from the flame. Broil, turning with tongs, until charred, about 2 minutes per side. Place in a bowl, cover with plastic wrap and let stand about 4 minutes. Uncover and scrape away the charred skin, then cut the peppers in half and remove and discard the seeds, stems and membranes.

Photograph by Con Poulos

Courtesy of Food Network Magazine

Turkey Chili with Cannellini Beans

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Cook’s Note

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