Winding down the week here and since I was lucky enough to visit Colorado from last week until yesterday, oh, how glad I am that I’d made this Turkey Chili before I left. We had a few servings right away and froze the rest for this very not-quite-caught-up yet evening.
Plus, I was extra-inspired to share this because a friend recently asked, ‘do you have any recipes that would be helpful for a family with a two-year old who doesn’t nap?’ This make-ahead isn’t quite a fifteen minute meal, but it keeps really well and is delicious!
The idea to make a white-bean chili with a tomato base came to me after enjoying a cup of Dean & Deluca’s turkey chili (which uses white beans but no tomatoes) combined with the desire to use tomatoes whenever possible!
Total Time: 1 hour 45 minutes
Hands-On Time: 45 minutes including cleanup
Kitchen Equipment: Large Heavy Bottomed Pot
Makes 4-5 servings.
– 1 Lb Ground Turkey
– 1/2 Onion, Finely Chopped
– 2 Cloves Garlic, Minced
– 2 Carrots, Finely Diced
– 2 Cups Chicken Stock
– 1 Tbsp Olive Oil
– 1 28 Oz Can Crushed Tomatoes
– 16 Oz White Beans, (about two cups) Preferably ‘Homemade’
– 2 Tbsp Chili Powder
– 1/2 Tsp Paprika
– 1/2 Tsp Cayenne Pepper
– 1/2 Tsp Ground Cumin
– 1/2 Tsp Salt
– 1/2 Tsp Ground Black Pepper
– 2 Tsp Fresh Oregano, Finely Chopped
Note: Aside from the salt and pepper, all of the spices will be added at once, and can therefore be measured out into the same bowl during prep.
– In a large heavy bottomed pot, heat the olive oil over medium heat.
– Add the minced garlic and saute 2-3 minutes.
– Add the onion to the garlic and oil and saute another five minutes or until onion becomes translucent.
– Add the diced carrots and continue to cook, stirring regularly, five minutes more.
– Add the turkey and in the pot break up into small pieces with the back of a wooden spoon. Season with the salt and pepper and stir to incorporate turkey with garlic, onions and carrots cooking until the pink is removed from all the meat.
– Add all spices, stir throughly to evenly incorporate.
– Add tomatoes and chicken stock. Bring to a boil, then set to simmer.
– Simmer for 45 minutes, then, add the beans and continue to simmer another 15 minutes.
Garnish with parsley and serve immediately or store for up to four days in the fridge or two months in the freezer.