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

Chorizo, Kale & White Bean Soup

The best season to cook has arrived. Cold weather stews, soups, and one pot meals are all I can think about making these days. Not to mention it makes dinner so easy and the days following with leftovers. This spicy little number is starch free, packed with protein, and every one's favorite super food, kale. Kale is so hot right now, right? If you are over kale, you can use spinach instead. You could also use any sausage you like if you are not into chorizo (you are missing out). 

Chorizo, Kale & White Bean Soup
Forks & Amusement 2012
serves 8-10 (can be halved easily)

2 tablespoons olive oil
1 1/2 lbs chorizo or any sausage you like
1 large onion, chopped
2 large carrots, chopped
4 cloves garlic, minced
2 - 15 oz cans of white beans (cannellini or navy)
1 cup white wine
2 lbs kale, roughly chopped (frozen or fresh spinach works too)
2 1/2 quarts chicken stock (10 cups)
salt and pepper
1 tablespoon sherry or balsamic vinegar
optional: Parmesan cheese for topping

Place a very large pot over medium high heat and add the oil. Cook the chorizo until browned and cooked through. Turn off the heat, remove the chorizo onto a plate lined with paper towels to drain. 

Turn heat back to medium high, add the onion and carrot. Saute the vegetables until tender, add the garlic and cook for 1 minute. 

Add the beans to the pot and cook until heated through, stirring it all together. Pour in the wine and cook until reduced by half, scraping the bottom of the pot and stirring. Stir in the kale, season with salt and pepper. 

Pour in the stock and bring to a boil. Reduce the heat to low and simmer for ten minutes. Skim off any extra oil on top of the soup. Turn off the heat, add the vinegar and taste. Adjust seasoning if needed. Serve warm with grated Parmesan cheese. 

Freezes really well. 

xo
Erin