Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Smoky Turkey and White Bean Chili

Scott Phillips

Servings: 6 to 8

Ingredients

  • 4-1/2 Tbs. vegetable oil
  • 2 lb. ground turkey (preferably dark meat)
  • Kosher salt and freshly ground black pepper
  • 2 cups chopped yellow onion
  • 2 to 4 medium cloves garlic, chopped
  • 1 to 2 canned chipotle en adobo chiles, plus 1 to 2 Tbs. of adobo sauce from the can
  • 2 Tbs. chili powder
  • 1 Tbs. ground cumin
  • 1 tsp. ground coriander
  • 1/2 tsp. pure chipotle chile powder
  • 1/4 tsp. ground cinnamon
  • 3/4 cup beer, preferably lager
  • 1 14-oz. can diced tomatoes with juice
  • 1-1/2 cups chicken broth (homemade or lower-salt store-bought)
  • 7 cups cooked cannellini beans (home-cooked or canned from four 15-oz. cans, rinsed and drained)
  • 1 Tbs. cider vinegar
  • Garnishes: diced avocado, sliced scallions, fried tortilla strips, lime wedges

Nutritional Information

      Calories (kcal) : 570
      Fat Calories (kcal): 230
      Fat (g): 25
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 6
      Monounsaturated Fat (g): 9
      Cholesterol (mg): 65
      Sodium (mg): 690
      Carbohydrates (g): 52
      Fiber (g): 15
      Protein (g): 37

Preparation

  • Heat 2 Tbs. of the oil in a heavy-duty 6-quart pot over medium-high heat until shimmering hot. Season the turkey with 1-1/2 tsp. salt and 3/4 tsp. pepper. Cook half of the turkey, undisturbed, until browned, 2 to 3 minutes. Break up the meat and cook, stirring or turning occasionally, until well browned, 2 to 3 minutes. Transfer to a large plate. Add another 1 Tbs. oil to the pot, and brown the remaining turkey; transfer to the plate along with any liquid from the pot.
  • Add the remaining 1-1/2 Tbs. of oil, the onion, and garlic to the pot. Sprinkle with 1/2 tsp. salt and cook over medium heat, stirring occasionally, until softened and lightly browned, about 5 minutes. Stir in the chipotle chiles and adobo sauce, chili powder, cumin, coriander, chipotle powder, and cinnamon, and cook, stirring, until fragrant, 1 to 2 minutes.
  • Pour in the beer, turn the heat up to high, and cook, scraping the bottom of the pot to loosen any browned bits, until most of the liquid is evaporated, about 2 minutes.
  • Add the canned tomatoes and chicken broth and bring to a simmer.
  • Turn the heat down to medium low. Purée 1-1/2 cups of the beans in a blender or food processor, adding a little stewing liquid as needed, and then stir the puréed beans into the stewing liquid in the pot. Add the remaining whole beans. Cover and simmer, stirring occasionally, for 30 minutes. Add the turkey back to the pot, and cook for 30 minutes more. If the chili gets too thick, thin it with a little water.
  • Stir in the vinegar, and season with salt and pepper to taste.
  • Serve with the garnishes.

Reviews

Rate or Review

Reviews

  • Choclit | 01/06/2014

    Excellent! Takes at least 45 minutes of prep time plus cooking time.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Bonus Scene: Bee Farm in Greenough, Montana

Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks