Turkey Chili with Tomatillo, White, and Black Beans

Well, it’s been awhile. Life got a bit busy after the move and then it got even busier when I started my new job. But the past week has been quiet so I finally found some time to get back in the kitchen. It has mainly been quiet due to the fact that IBM is going through their 3rd quarter close, so the husband has been pretty much MIA since last Tuesday. Hopefully there is only one more day of long hours ahead! He should be done with all of his business duties just in time to celebrate our 4th wedding anniversary. 🙂

This past weekend it was chilly enough for me to warrant making an enormous pot of chili. I figured the leftovers would serve us well – Aaron needing extra food during his long work hours and me at home not wanting to cook up a new dinner for one. This recipe is a blend of a recipe I saw on Food52 and a few of my own special additions. It’s a great alternative to the traditional “firehouse” beef chili – I made mine with turkey, but I’m sure it would be great with either chicken or pork too!

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Grocery List

Serves 6

  • 1 medium yellow onion
  • 4 cloves garlic
  • 1 tablespoon vegetable oil
  • 2 pounds ground turkey (preferably dark meat)
  • 2 teaspoons dried oregano
  • 3 teaspoons cumin
  • 2 1/2 – 3 teaspoon chili powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon cinnamon
  • 4 cups chicken broth
  • 3 (15) ounces cans Cannellini beans
  • 1 (16) ounce can black beans
  • 1 (16) ounce package frozen/canned corn
  • 1 (4.5) ounce can chopped green chiles
  • 8 tomatillos, husked and blanched
  • 1 jalapeño, thinly sliced for garnish
  • Cilantro, sour cream, and freshly grated pepper jack for topping

How To

To begin, it’s best to prep the bean puree that will be added into the chili later on. Drain and rinse two cans of Cannellini beans. Place the beans in a blender or food processor along with 1 – 1 1/2 cup of chicken broth and puree until smooth. Set the puree aside and move on to the onion and garlic. Chop both finely. Heat the vegetable oil in a large Dutch oven on the stovetop. When it’s good and hot, saute the onion and garlic over medium high heat until soft and translucent. Then, remove the onions and garlic from the pot and set aside.

Next, add the ground turkey to the pot. As it browns, work on breaking it up into smaller pieces. Then throw the oregano, cumin, chili powder, pepper, and cinnamon in with the turkey. Next, add the onions and garlic back in. Pour in the rest of the chicken broth and bring the mix to a boil. Lower the heat and simmer until the broth has reduced by about half. At this point the turkey should be cooked through.

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When the broth has reduced, pour in the bean puree, and bring the whole mixture to a boil again. Lower the heat to medium and add in the other can of Cannellini beans and the can of black beans. Finally, add in the corn and green chilies, give it a good mix, and simmer until the chili reaches your desired, thickened consistency (for at least 30 minutes).

Serve up the chili in heaping bowls topped with the grated pepper jack, sour cream, chopped cilantro, and sliced jalapeños. Pair with a pumpkin beer and then have yourself a nap!

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