Show: Emeril Live
Episode: Turkey Anytime
Save Recipe Print
Turkey and White Bean Chili
Total:
10 hr 30 min
Prep:
15 min
Inactive:
8 hr
Cook:
2 hr 15 min
Yield:
4-6 servings
Level:
Easy
Total:
10 hr 30 min
Prep:
15 min
Inactive:
8 hr
Cook:
2 hr 15 min
Yield:
4-6 servings
Level:
Easy

Ingredients

Emeril's Southwest Seasoning:
Emeril's Southwest Seasoning:

Directions

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.

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.

Emeril's Southwest Seasoning:

Combine all ingredients thoroughly.

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Simple, Perfect Chili

Recipe courtesy of Ree Drummond

White Chicken Chili

Recipe courtesy of The Neelys

Turkey Chili

Recipe courtesy of Scott Uehlein|Nancy Lopez

White Bean-Chard Soup

Recipe courtesy of Food Network Kitchen

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Black Beans in a Pressure Cooker

Recipe courtesy of Tyler Florence

AB's Chili Powder

Recipe courtesy of Alton Brown

Black Bean Burger

Recipe courtesy of Ree Drummond

Turkey Pot Roast

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword