Recipe courtesy of Guy Fieri
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Turkey Chili with Cannellini Beans
Total:
1 hr 30 min
Active:
30 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 30 min
Active:
30 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

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.

Photograph by Con Poulos

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