Turkey and White Bean Chili
User Reviews
4.7
32 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs
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Servings
8
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Calories
35522 kcal
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Course
Main Course
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Cuisine
American
Turkey and White Bean Chili
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This savory white bean turkey chili feeds a crowd and goes great with a wedge of cornbread! Three types of green chiles season this award-winning chili. You can use white or dark meat ground turkey.
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Ingredients
FOR THE CHILI :
- 1 pound tomatillos peeled and quartered
- 2 cups chicken stock or low sodium broth, from rotisserie chicken
- 2 poblano pepper
- 1 tablespoon olive oil
- 1 large onion diced
- 2 talks celery diced
- 1 green bell pepper seeded and diced
- 1 jalapeno pepper diced (for more heat- keep seeds and membranes, for less, discard seeds and membranes)
- 3 cloves garlic minced
- 1½ teaspoons kosher salt
- 2 tablespoons cumin ground
- 1 tablespoon chili powder
- ½ teaspoon cayenne pepper
- 2 teaspoons oregano dried
- 3 pounds ground turkey
- 1 bay leaf
- 8 ounces green chiles You can use canned chiles or freshly roasted, diced, fire-roasted Hatch variety
- 30 ounces cannellini beans with their liquid
- 2 tablespoons cornmeal or masa harina, finely ground
- 1 lime
- ½ cup cilantro chopped, + more for garnish
OPTIONAL TOPPINGS:
- Monterey jack cheese or Cheddar Cheese, shredded
- cilantro leaves
- avocado diced
- lime wedges
- sour cream
- green onion diced
- jalapeños sliced
- tortilla chips or Fritos
- hot sauce
Instructions
MAKE THE TOMATILLO SAUCE
- Remove the husks from 1 pound tomatillos. Rinse them well under cool running water. If the tomatillos are large, cut them into halves or quarters and transfer to a blender. Add 2 cups chicken stock from rotisserie chicken and blend until you have a chunky-smooth puree, about 20-30 seconds.
CHAR THE POBLANOS:
- Place 2 poblano peppers over a gas stovetop or gas grill and char the skins on all sides until they are blackened. Transfer the peppers to a bowl and cover with plastic wrap. Set aside so the peppers can steam and cool to a comfortable temperature to handle.
- Once the peppers have cooled, run them between your thumb and forefinger to slough off the blackened skins. Remove the stems and seeds and discard. Chop the blacked poblanos and set aside.
FOR THE TURKEY AND WHITE BEAN CHILI:
- Heat 1 tablespoon olive oil over medium-high heat in a large Dutch oven. Add 1 large onion, 2 stalks celery, 1 green bell pepper, 1 jalapeño pepper, 3 cloves garlic, and 1½ teaspoons kosher salt. Stir and cook for 3-4 minutes until vegetables are softened and fragrant.
- Stir in 2 tablespoons ground cumin, 1 tablespoon chili powder, ½ teaspoon cayenne pepper, 2 teaspoons dried oregano. Cook, stirring for an additional minute.
- Add 3 pounds ground turkey, breaking up lumps with the back of a wooden spoon. Brown the turkey while incorporating it into the vegetables. This should take 5-6 minutes or until the turkey is browned.
- Pour the tomatillo mixture into the turkey mixture. Add 1 bay leaf, 8 ounces diced fire-roasted Hatch green chiles, 30 ounces cannellini beans (2 15-oz cans) and the chopped poblano peppers. Stir to combine.
- Bring mixture to a boil. Reduce heat to medium-low and simmer for 30-45 minutes, uncovered, stirring occasionally.
- Thicken the turkey white bean chili with 2 tablespoons finely ground corn meal or masa harina. Stir it into the chili mixture until thoroughly blended and cook for 1-2 minutes to allow the corn meal to marry with the other ingredients.
- Add the zest and juice of 1 lime and ½ cup cilantro to the white bean turkey chili. Adjust for seasoning, adding salt, pepper or more spice if desired.
- Ladle chili into bowls and serve with optional accompaniments.
Notes
- You can order Hatch Chiles online if you don't have access to a local roaster, or you can substitute canned green chiles.
- For a milder (less hot) chili, roast some poblano peppers over a gas stove or grill until well charred. Place roasted peppers in a bowl covered with plastic wrap and allow to cool, then slough off the charred skins and discard the seeds. Use in place of hatch chiles.
Nutrition Information
Show Details
Calories
355.22kcal
(18%)
Carbohydrates
28.73g
(10%)
Protein
49.37g
(99%)
Fat
7.03g
(11%)
Saturated Fat
1.44g
(7%)
Polyunsaturated Fat
1.75g
(10%)
Monounsaturated Fat
2.85g
(14%)
Trans Fat
0.03g
(2%)
Cholesterol
95.35mg
(32%)
Sodium
867.79mg
(36%)
Potassium
926.12mg
(20%)
Fiber
8.5g
(34%)
Sugar
5.55g
(11%)
Vitamin A
786.82IU
(16%)
Vitamin C
49.7mg
(55%)
Calcium
118.94mg
(12%)
Iron
5.76mg
(32%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 35522 kcal
% Daily Value*
| Calories | 355.22kcal | 18% |
| Carbohydrates | 28.73g | 10% |
| Protein | 49.37g | 99% |
| Fat | 7.03g | 11% |
| Saturated Fat | 1.44g | 7% |
| Polyunsaturated Fat | 1.75g | 10% |
| Monounsaturated Fat | 2.85g | 14% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 95.35mg | 32% |
| Sodium | 867.79mg | 36% |
| Potassium | 926.12mg | 20% |
| Fiber | 8.5g | 34% |
| Sugar | 5.55g | 11% |
| Vitamin A | 786.82IU | 16% |
| Vitamin C | 49.7mg | 55% |
| Calcium | 118.94mg | 12% |
| Iron | 5.76mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
32 reviews
Excellent
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