Turkey and White-Bean Chili
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Everyday Food, September 2003
- Prep Time 20 minutes
- Total Time 40 minutes
- Yield Serves 4
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Ingredients
- 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 cup water
- Sour cream, cilantro, and radishes for garnish
Directions
- 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.
- Add onion and jalapenos; cook until soft, 3 minutes. Stir in cumin and tomato paste; cook 2 minutes.
- Add cannellini beans, chicken broth, and water; bring to boil. Reduce heat; simmer until thick, 15 to 20 minutes.
- Garnish with sour cream, cilantro, and radishes, if desired.
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I agree with others that 1 cup water is too much. Maybe a 1/4 cup is more like it. I also added an extra can of the Cannellini (white kidney) beans, and slightly more than the one pound of ground turkey that's called for, to stretch it out to feed five adults. Served with bread on the side, everyone loved it.
Love this recipe. I also use low-fat turkey and I add 4 strips of chopped nitrate-free cooked turkey bacon with step #3. No water and top with cilantro and chopped green onions. If you like a thicker (and quicker) consistency, try using a handheld blender - works great!
Very tasty. I made this with what I had on-hand: cooked, chopped turkey and two 15 oz. cans of Great Northern beans. Since I used less beans than the recipe, I should've left out the cup of water....I was starving while waiting for it thicken up. After 20 minutes, I impatiently added some "Wondra" to the pot to speed things along. I liked how the extra liquid gave it a creaminess and how the cumin and turkey flavors were so distinct together.
My daughter suggested this recipe to me. I just finished making it and left out the cup of water. Consistency is perfect!
I made this with chorizo instead because it's what I had in the fridge. Flavor was great, only issue I had was that I think there was way too much broth. I would cut the broth in half next time.
Canola oil is actually one of the best oils to cook with...any nutrionist will tell you that.
http://www.snopes.com/medical/toxins/canola.asp
Canola oil is not dangerous. Please check these things out before spreading rumors!
Sounds great except I would not use the canola oi. Canola oil is incredibly unhealthy. I will try olive oil instead.