Turkey Chili with Cannellini Beans
- Level: Easy
- 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
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.
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.
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