Turkey Chili with Cannellini Beans
- 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
Recipe from Guy Fieri Family Food: 125 Real-Deal Recipes - Kitchen Tested, Home Approved by Guy Fieri. Copyright (c) 2016 by Guy Fieri. By arrangement with William Morrow Cookbooks, an imprint of HarperCollins Publishers.
My Private Notes
Now Playing
No-Churn Watermelon Ice Cream Slices 00:53
Now Playing
Crispy Chicken Parm Balls 00:47
Now Playing
Strawberry Shortcake Cupcakes 00:41
Now Playing
Four-Flavor Sheet Pan Pancakes 00:50
Now Playing
Giant Reese's Cup with Pieces 00:51
Now Playing
Whole Roasted Stuffed Cauliflower 00:42
IDEAS YOU'LL LOVE
