Thursday, July 18, 2013

White Bean and Turkey Chili

Remember awhile ago when I said I was going to share blogging recipes again? Yes, that was quite awhile go. Well here you go. I'm not sure if I mentioned it but I live with two very picky eaters. And by picky, I mean one is strict kosher and the other is a vegetarian.

So this recipe, originally calling for chicken, was turned into Turkey, as that was all Trader Joe's had. And I'm happy to announce its one of our favorites. I enjoy it with some corn bread, Amy enjoys her corn bread beforehand. Shelby just calls it throw up soup. 

Warning: please don't hate me for these photos. I was using my iPhone. Next recipe I'll be sure to whip out the DSLR.

White Bean and Turkey Chili
adapted from Giada de Laurentiis

2 tbsp olive oil
1 lg onion, chopped
4 garlic cloves, minced
2 lbs ground turkey
1 tsp salt, plus more for seasonining
2 tbsp ground cumin, we're very liberal on this, it's my favorite seasoning
1 tbsp dried oregano
3 tbsp flour
2 15-oz cans  cannellini beans, rinsed and drained
1 bunch of Swiss Chard, stems removed and leaves chopped into 1-inch pieces
1 1/2 cups frozen corn, thawed
4 cups low-sodium vegetable stock
1/4 tsp crushed red pepper flakes
freshly ground pepper for seasoning

In a large heavy-bottomed saucepan, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground turkey, 1 teaspoon salt, cumin and oregano. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and vegetable stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.

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