Recipe courtesy of Nealey Dozier
Print
Total:
2 hr 25 min
Prep:
15 min
Cook:
2 hr 10 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 
  • 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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Chicken and White Bean Chili

Recipe courtesy of Cooking Channel

Chili Verde (Colorado Green Chili)

Recipe courtesy of Santos Loo

Warmdaddy's Braised Turkey Wings

Recipe courtesy of Warmdaddy's

Beef Chili

Recipe courtesy of Tyler Florence

Chili Sauce

Recipe courtesy of David Rocco

Chili Verde

Recipe courtesy of Karen Ray

Okra Chili

Recipe courtesy of Roger Mooking

White Truffle Pizza

Recipe courtesy of Pyro Pizza Cart

Turkey Tacos

Recipe courtesy of Matt Armendariz

On TV

Haylie's America

7:30am | 6:30c

Haylie's America

8:30am | 7:30c

Haylie's America

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

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

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here