Turkey and White Bean Chili

  • Level: Easy
  • Total: 10 hr 30 min
  • Prep: 15 min
  • Inactive: 8 hr
  • Cook: 2 hr 15 min
  • Yield: 4-6 servings
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Ingredients

1/2 pound dried navy beans, picked over

Sour cream, for serving

2 tablespoons olive oil

Grated Cheddar or Monterey Jack cheese, for serving

2 cups chopped yellow onion

Chopped green onions, for serving

2 tablespoons minced jalapeno

2 tablespoons minced garlic

2 1/2 pounds ground turkey

2 tablespoons Emeril's Southwest Essence, recipe follows

1 2/3 tablespoons chili powder

2 teaspoons kosher salt

1/2 teaspoon ground cumin

1/4 teaspoon dried oregano, crumbled

1 bay leaf

3 tablespoons cornmeal

3 cups low-sodium chicken broth

2 (10-ounce) cans Ro'tel Diced Tomatoes and Green Chiles (original), undrained

2 (4-ounce) cans diced green chiles, undrained

1 tablespoon finely chopped fresh cilantro stems

1/4 cup heavy cream

2 tablespoons finely chopped fresh cilantro leaves

1/2 pound dried navy beans, picked over

Sour cream, for serving

2 tablespoons olive oil

Grated Cheddar or Monterey Jack cheese, for serving

2 cups chopped yellow onion

Chopped green onions, for serving

2 tablespoons minced jalapeno

2 tablespoons minced garlic

2 1/2 pounds ground turkey

2 tablespoons Emeril's Southwest Essence, recipe follows

1 2/3 tablespoons chili powder

2 teaspoons kosher salt

1/2 teaspoon ground cumin

1/4 teaspoon dried oregano, crumbled

1 bay leaf

3 tablespoons cornmeal

3 cups low-sodium chicken broth

2 (10-ounce) cans Ro'tel Diced Tomatoes and Green Chiles (original), undrained

2 (4-ounce) cans diced green chiles, undrained

1 tablespoon finely chopped fresh cilantro stems

1/4 cup heavy cream

2 tablespoons finely chopped fresh cilantro leaves

Emeril's Southwest Seasoning:

1 tablespoon ground coriander

2 tablespoons chili powder

1 teaspoon cayenne pepper

2 teaspoons ground cumin

2 tablespoons paprika

1 tablespoon garlic powder

1 teaspoon crushed red pepper

1 tablespoon salt

1 tablespoon dried oregano

1 teaspoon black pepper

Emeril's Southwest Seasoning:

1 tablespoon ground coriander

2 tablespoons chili powder

1 teaspoon cayenne pepper

2 teaspoons ground cumin

2 tablespoons paprika

1 tablespoon garlic powder

1 teaspoon crushed red pepper

1 tablespoon salt

1 tablespoon dried oregano

1 teaspoon black pepper

Directions

  1. In a large kettle, soak beans in cold water to cover by 2 inches overnight. Drain beans in a colander and return to kettle with enough water to cover by 2 inches. Cook beans at a bare simmer until just tender, about 1 hour, and drain in a colander.
  2. In a skillet, heat the oil and saute the onion and jalapeno until soft and beginning to caramelize, 4 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the ground turkey, Southwest Essence, chili powder, salt, cumin, oregano, and bay leaf and cook, stirring occasionally, until turkey is browned and cooked through, 6 minutes. Add the cornmeal and cook, stirring, for 2 minutes. Add the chicken broth, canned tomatoes, canned chiles, and cilantro stems and stir to combine. Bring to a boil, reduce heat to a simmer, and cook, uncovered, for 45 minutes, stirring occasionally. After it has cooked for 30 minutes, add the cooked beans. Add the heavy cream and cilantro leaves and cook, stirring occasionally, for 15 minutes longer.
  3. Serve the chili in deep bowls, garnished with dollops of sour cream, grated Cheddar cheese, and green onions to taste.
  1. In a large kettle, soak beans in cold water to cover by 2 inches overnight. Drain beans in a colander and return to kettle with enough water to cover by 2 inches. Cook beans at a bare simmer until just tender, about 1 hour, and drain in a colander.
  2. In a skillet, heat the oil and saute the onion and jalapeno until soft and beginning to caramelize, 4 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the ground turkey, Southwest Essence, chili powder, salt, cumin, oregano, and bay leaf and cook, stirring occasionally, until turkey is browned and cooked through, 6 minutes. Add the cornmeal and cook, stirring, for 2 minutes. Add the chicken broth, canned tomatoes, canned chiles, and cilantro stems and stir to combine. Bring to a boil, reduce heat to a simmer, and cook, uncovered, for 45 minutes, stirring occasionally. After it has cooked for 30 minutes, add the cooked beans. Add the heavy cream and cilantro leaves and cook, stirring occasionally, for 15 minutes longer.
  3. Serve the chili in deep bowls, garnished with dollops of sour cream, grated Cheddar cheese, and green onions to taste.

Emeril's Southwest Seasoning:

  1. Combine all ingredients thoroughly.

Emeril's Southwest Seasoning:

  1. Combine all ingredients thoroughly.

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