White Bean Turkey Creole Chili Food

TURKEY AND WHITE BEAN CHILI

Steps:

• 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.
• 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.
• Serve the chili in deep bowls, garnished with dollops of sour cream, grated Cheddar cheese, and green onions to taste.
• Combine all ingredients thoroughly.

WHITE BEAN TURKEY CHILI

Steps:

• Heat olive oil in a large pot or Dutch oven over medium-high heat. Add turkey; cook and stir until lightly browned, breaking up into bite size pieces.
• Add onion, garlic, bell pepper, oregano, chili powder, cumin, chipotle chili powder, kosher salt, and cayenne (if using); cook and stir until onion is translucent, about 5 minutes.
• Add tomatoes with juice and chicken broth; bring to boil. Reduce heat and cover; simmer 10 minutes.
• Stir in beans; cover and simmer 5-10 minutes more. Season to taste with salt and pepper. Serve with desired toppings.

WHITE BEAN TURKEY CHILI

Steps:

• In a Dutch oven or large soup kettle, cook the turkey and onions over medium heat until meat is no longer pink; drain. Add oregano and cumin; cook and stir 1 minute longer. Stir in tomatoes, broth, tomato sauce, chili powder, cocoa, bay leaves, salt and cinnamon. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add beans; heat through. Discard bay leaves.

TURKEY CHILI WITH WHITE BEANS

Steps:

• Heat oil in heavy large pot over medium heat.
• Add onions and sauté until light brown and tender.
• Add oregano and cumin- stir 1 minute.
• Increase heat to medium-high.
• Add turkey and stir until no longer pink, being sure to break up meat while stirring.
• Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon.
• Add tomatoes with their juices.
• Mix in stock and tomato sauce.
• Bring to a boil.
• Reduce heat and simmer for 45 minutes.
• Stir occasionally.
• Add beans to chili and simmer until flavors blend, about another 10 minutes longer.
• Discard bay leaves.
• Ready to serve.

TURKEY CHILI WITH WHITE BEANS

Steps:

• Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.
• Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)
• Ladle chili into bowls. Pass red onion, cilantro and yogurt separately.