Turkey Chili With Cannellini Beans

"This chili is a big people-pleaser. Everyone in my family loves it," says Guy.

Total Time:
1 hr 30 min
15 min
1 hr 15 min

6 to 8 servings

  • 8 Hatch or Anaheim chile peppers, fire-roasted*
  • 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
  • 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.

  • *How 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

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