Whether you’re ladling a bowlful for a casual dinner at home or serving it up at a tailgate, this flavorful White Bean and Turkey Chili is sure to call for second helpings.
White Bean and Turkey Chili
Makes about 6 servings
Ingredients
- 1 (16-ounce) package dried great northern beans
- 2 tablespoons vegetable oil
- 2 pounds ground turkey
- 2 tablespoons plus ½ teaspoon kosher salt, divided
- 2 quarts chicken stock
- 1 (10-ounce) can diced tomatoes with green chilies
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- ¾ teaspoon ground black pepper
- Garnish: sour cream, fresh cilantro, shredded
- Cheddar cheese, pickled sliced jalapeños
Instructions
- In a large bowl, combine beans and water to cover by 2 inches. Let soak for at least 8 hours or overnight. Drain well; rinse.
- In a large cast-iron Dutch oven, heat 2 tablespoons oil over medium-high heat. Add turkey; cook, stirring frequently, until browned. Stir in ½ teaspoon salt. Remove from pan and set aside.
- In same pot, bring beans and stock to a boil over medium-high heat. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until beans are almost tender, about 1 hour. Uncover and cook, stirring occasionally, until beans are completely tender, about 1 hour.
- In the container of a blender, add 2 cups beans and 1 cup cooking liquid. Process until smooth. Pour bean purée back into pot. Add turkey, tomatoes, chili powder, cumin, remaining 2 tablespoons salt and pepper; cook over medium-low heat for 10 to 20 minutes more. Garnish with sour cream, cilantro, cheese, and jalapeños, if desired.
