White Bean Turkey Chili

Happy Thanksgiving to you all! My readers are always on my "thankful" list. Truly, it still amazes me that anyone comes here at all! I hope that your weekend is long, lazy, delicious, comforting, and most of all full of love.  

This recipe could be the perfect light dinner tonight or any night this weekend. (If you are not sick of turkey!) This is easy to put together, feeds a crowd, can be made in advance (just reheat over low heat), and feels decadent when in reality it is not. You could skip the ground turkey all together and just add in shredded thanksgiving turkey and use up those leftovers, too. 

White Bean Turkey Chili 
Imperfect Polish 2015
Serves 6-8

2 tablespoons olive oil
1 onion, chopped
3 cloves of garlic, minced
2 lbs of ground turkey (or use about 3 cups chopped up leftover turkey)
2 cans chopped green chilis (optional)
3 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon pepper
1/2 beer
2 - 15oz cans of  any white beans (kidney, northern, cannelini)
2 1/2 cups chicken stock or broth
3 tablespoons corn starch

For garnish (all optional):
chopped cilantro
shredded cheese
sour cream
lime
hot sauce
tortillas

Heat a large pot over medium heat and add the oil. Once hot, add in the onion and cook until translucent. About 10 minutes. Add in the garlic and cook an additional minute. Add in the turkey and cook until browned, breaking up the meat as it cooks. About 10 minutes. (if using leftover turkey, just throw on in)

Add the green chilis (I omitted these because I know my kids would just pick them out) and all of the seasoning. Then pour in the beer and scrape up any lovely brown bits on the bottom of the pot. Bring to a boil, then turn down the heat and simmer until reduced by half. About 5 minutes.

Then add in the chicken stock and beans. Bring chili to a boil and mix together the corn starch and 3 tablespoons of water in a small bowl. Stir the corn starch mixture into the boiling chili, then lower heat to low. Simmer for 20 minutes until chili is thickened. Turn off the heat and taste, adjust for seasoning (feel free to add more spices if you want!).

Serve in heaping bowls all on its own or with any of the garnishes I listed.

Enjoy!
xo
Erin

From the Archives: Choc Chip Chili

When chocolate is in the recipe for chili, it makes you take a second look. This one also uses different meat than your standard ground and really utilizes all of those spices collecting dust in your pantry. If you love chili (and who doesn't in the winter months), make this immediately. 

Choc Chip Chili

Nigella Lawson - The More the Merrier

serves 12

10 or 5 linked pairs chorizo sausage (not the salami sort), about 1 1/4 lb

3 1/4 lb boneless beef shank, cut into 3/4 inch cubes (stew meat could also be used, but will not be as tender)

3 onions, peeled

3 cloves garlic, peeled

1 fresh long chili, seeded (could not find this, so I subbed in 2 teaspoons chili powder and a serrano chili)

1/4 cup vegetable oil

seeds from 3 cardamom pods (not a fan of this spice and I left out)

2 teaspoons ground cumin (I added a bit more to great results)

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1 teaspoon dried red pepper flakes

1/4 cup tomato paste

1/4 cup tomato ketchup

4 - 15 oz cans red kidney beans, drained

3 - 14oz cans diced tomatoes

1/4 cup bittersweet chocolate chips

1 cup water (swished out in one of the diced tomato cans

Preheat oven 300 degrees (You could also use a slow cooker)

Finely chop, or process the onion, garlic and chili.

Heat the oil in a large ovenproof pan (with a lid) or cast iron or enameled dutch oven and fry the onion, garlic and chile until soft, on low for about 10 minutes, then add the cardamom seeds (if using), cumin, coriander, cinnamon, and red pepper flakes.

Stir the oniony spiced mixture together and then add the chorizo, sliced into 1/4 inch coins, letting them ooze their paprika-orange oil.

Drop in the cubes of beef, turning them n the pan with the chorizo and onion mix, to brown the meat.

Stir in the tomato paste, ketchup, drained kidney beans, diced tomatoes and 1 teaspoon each of salt and pepper. Add the water and bring the chili to a boil.

Once it is started bubbling, sprinkle the chocolate chips over the chili and give it a good stir. Put on the lid and transfer to the oven.

Cook a this low heat for 3 hours. Once cooked it is best left overnight to improve the flavor.

Enjoy!

xoxo

Erin