Turkey Chili with Cannellini Beans

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  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 30 min
  • Yield: 6 to 8 servings
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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


  1. In a blender or food processor, puree the roasted chiles and cilantro until smooth. Set aside.
  2. 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.
  3. 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.
  4. 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.