A pot of Turkey And White Bean Chili simmering on the stove is the perfect antidote for a cold or rainy day. Made with shredded turkey, white cannellini beans and spices, this recipe will make you forget about the gloomy weather outside. This chili also has an ingredient you might not expect and that is ground tortilla chips. Not only do they add flavor, they help thicken the chili as well.
Turkey And White Bean Chili
- 1 Tbsp. olive oil
- 1/2 of a large onion, chopped
- 1 hot red chile (I used Fresno), seeded and diced
- 1 green jalapeño chile, seeded and diced
- 1 poblano chile, charred, peeled, seeded and diced * See Tips
- 3 – 4 cloves of garlic, minced
- 2 tsp. smoked paprika
- 1 tsp. ancho chile powder
- 1/2 tsp. chipotle chile power
- 2 tsp. cumin
- freshly ground black pepper to taste
- 3 c. cooked turkey, torn into bit size pieces (I used smoked turkey breast)
- 1 large can of cannellini beans (19 oz.), drained and rinsed
- 2 c. chicken stock (more if needed to thin chili)
- 1/4 c. ground tortilla chips (made from a couple of hand full of chips)
Heat the olive oil in a pot over medium heat. Add the onions and peppers and cook, stirring frequently, until the onions are translucent and just starting to color. Add the garlic and cook another minute. Add the spices, stir well and cook for another minute.
Add the turkey, beans and stock and mix well. Bring to a boil then reduce heat and simmer for about 30 minutes. Add the ground tortillas to help thicken the chili and simmer for about 5 more minutes or until the chili reaches the desired consistency. If the chili is too thick, thin it with a little chicken stock or water. Taste for seasoning and adjust, if necessary. Ladle the chili into bowls and serve. If you like, you can serve condiments such as diced jalapeños, sour cream, shredded cheese, chopped cilantro or tortilla chips as toppings for the chili.
Tips: This is a quick and easy meal to prepare and can be adapted to your taste.
- I like to char poblano peppers and peel them before cooking. I find the tough outer skin difficult to digest. I char them on the open flame of my gas stove then put them in a covered bowl to steam for a few minutes. When cool enough to handle, the skin slips right off. While this step is not necessary, I find that charring adds flavor to the pepper.
- Chipotle and ancho chile powders are dried, ground peppers and should not to be confused with chili powder, which is a blend of ground chilies and other spices. Ancho chile powder has a moderately spicy but rich flavor. Chipotles are smoked jalapeño chiles and chipotle chile powder has a smoky, sweet, spicy flavor.
- The chili would be equally good substituting rotisserie chicken for the turkey.
- If you like tomatoes in your chili, you might add a small can of diced Rotel tomatoes, either mild or hot, depending on how hot the fresh chiles are that you use in the chili.
- To remove some of the heat from chile peppers, I like to take out the seeds and the veins.
- I suggest you uses gloves when working with chiles if you have sensitive skin and be sure to never touch you face or eyes while working with them. Wash you hands carefully after handling them.
- If you notice, I did not add salt to this recipe because of the chicken stock and the tortilla chips which are both salted. I taste right before serving, then add salt if needed.
- Lastly, you might notice I’ve used both spellings of chile and chili…it all depends on where you live. For this recipe, chile refers to the plant and its dried, ground peppers and chili refers to this recipe which is turkey and white bean chili.
The turkey and white bean chili is a very flavorful recipe although it is not very hot, spice wise. You can adjust the heat of the chili making it as mild or as hot as you like by the kind of chile peppers that you decide to use. The next time you have a gloomy or cold day, think about making a pot of this comforting and healthy turkey and white bean chili. Serve it in colorful bowls and think warm and happy thoughts.