Recipe courtesy of Nealey Dozier
Total:
2 hr 25 min
Active:
15 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 2 tablespoons olive oil
  • 2 stalks celery, diced
  • 1 small jalapeno pepper, seeded and minced
  • 1 small onion, chopped
  • 1 poblano pepper, seeded and diced
  • 3 large cloves garlic, minced
  • 1 tablespoon ground chile powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 6 cups (1 1/2 quarts) chicken or turkey stock
  • 3 to 4 cups shredded cooked turkey
  • Two 15-ounce cans white beans, such as great Northern or cannellini
  • 1 cup fresh, frozen or canned yellow corn (thawed if frozen, drained if canned)
  • Kosher salt and freshly ground black pepper 
  • 4 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 1/2 cup whole milk or heavy cream
  • Cayenne pepper, to taste, optional
  • Serving suggestions: cooked white rice, sour cream or creme fraiche, grated Cheddar and hot sauce, such as Tabasco or Cholula

Directions

Heat the olive oil in a large Dutch oven over medium heat. Add the celery, jalapenos, onions and poblanos and cook until very soft, 8 to 10 minutes. Add the garlic, chile powder, cumin and coriander and cook for another minute. Add the stock, turkey, white beans and corn to the Dutch oven and season with a generous amount of salt and pepper. Bring the liquid to a boil, reduce the heat and simmer for 1 hour. Melt the butter in a heavy saucepan over medium heat. Add the flour and whisk until thick and golden, 1 to 2 minutes. Stir in the milk and continue whisking until the mixture is thick and creamy, 2 to 3 minutes. Season with salt and pepper. Whisk the mixture into the chili until it is completely incorporated and there are no lumps. Continue cooking the chili over low heat, stirring occasionally, for another 45 minutes to an hour. Generously season with salt, pepper and cayenne to taste. The chili is good straight from the pot, but is even better served 1 or 2 days after cooking. Serve over cooked white rice with sour cream, freshly grated Cheddar and hot sauce on the side.

Cook's Note

If serving later, reheat over medium-low heat until warmed. Add more stock if the chili seems too thick, or a superfine flour, such as Wondra, if it seems too thin.

IDEAS YOU'LL LOVE

Winter White Turkey Chili

Recipe courtesy of Patrick Decker

Turkey and White Bean Chili

Recipe courtesy of No Author

White Chili

Recipe courtesy of Ellie Krieger

Turkey Chili

Recipe courtesy of Haylie Duff

Quick and Spicy Turkey Chili

Recipe courtesy of Katie Ierardi

Ancho-Chipotle Turkey Chili

Recipe courtesy of Rachael Ray

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Emeril's Florida

2:30pm | 1:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Cheap Eats

9pm | 8c

Cheap Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Cheap Eats

1am | 12c

Cheap Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c