1/11/13 -turkey and white bean chili

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2 tablespoons canola oil

1 pound ground turkey

Coarse salt and ground pepper

1 large onion, chopped

2 jalapenos, diced (seeded for milder taste)

2 teaspoons ground cumin

1 tablespoon tomato paste

2 cans (19 ounces each) cannellini beans, drained and rinsed

2 cans (14 1/2 ounces each) reduced-sodium chicken broth

1/3 cup water

Sour cream, cilantro, and radishes for garnish


1. In a large, deep, skillet, heat oil over medium-high heat. Add ground turkey; season with salt and pepper. Cook, breaking up turkey with spoon, until browned, 9 minutes.

2. Add onion and jalapenos; cook until soft, 3 minutes. Stir in cumin and tomato paste; cook 2 minutes.

3. Add cannellini beans, chicken broth, and water; bring to boil. Reduce heat; simmer until thick, 15 to 20 minutes.

4. Garnish with sour cream, cilantro, and radishes, if desired.

Serve with tomatillo sauce and a side of corn bread

Tomatillo Sauce


1 1/4 pounds tomatillos, husked

2/3 cup chicken stock or canned low-salt broth

2/3 cup chopped fresh cilantro

2/3 cup chopped green onion tops

1 large jalapeño chili, sliced


Cook tomatillos in pot of boiling water until soft but still whole, about 4 minutes. Drain. Place tomatillos in processor. Add remaining ingredients; puree. Transfer to bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.